Certainly! Here’s a Coconut Cake Loaf recipe that’s delicious, moist, and packed with tropical flavor. It’s perfect for any occasion, whether it’s a special dessert or a treat to enjoy with your morning coffee.
Coconut Cake Loaf Recipe
Introduction:
Coconut Cake Loaf is a delightful dessert that combines the sweetness of coconut with the richness of a moist, tender cake. The flavor of coconut shines in this loaf, both in the batter and as a topping. It’s perfect for those who love tropical flavors and want to add something extra special to their baking repertoire.
The cake is light and fluffy but has a slightly dense texture, which gives it that wonderful loaf-cake feel. It’s often served as an afternoon treat with tea or coffee but can also make for an indulgent breakfast or a celebratory dessert. You can even experiment by adding shredded coconut to the frosting for extra texture or drizzle a coconut glaze over the top for a bit of added sweetness.
Let’s dive into the recipe, including step-by-step instructions, tips, and variations to make this Coconut Cake Loaf your own!
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup shredded unsweetened coconut (plus more for topping)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, but adds a deeper coconut flavor)
1/2 cup buttermilk (or whole milk if you don’t have buttermilk)
1/2 cup canned coconut milk (full-fat, for that rich coconut taste)
For the Coconut Glaze (Optional):
1/2 cup powdered sugar
1-2 tablespoons coconut milk (or regular milk)
1/4 teaspoon vanilla extract
1 tablespoon shredded coconut (optional, for added texture)
Instructions:
Step 1: Preheat and Prepare Your Loaf Pan
Preheat your oven to 350°F (175°C). This allows the oven to reach the right temperature for baking.
Grease a 9×5-inch loaf pan with butter or cooking spray. For extra security, you can also line the bottom of the pan with parchment paper. This will make it much easier to remove the cake once it’s done.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. This helps to evenly distribute the baking powder and baking soda throughout the dry ingredients and prevents clumping later on.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3-5 minutes, or until the mixture is light and fluffy. The creaming process is crucial as it helps to incorporate air into the batter, resulting in a light and airy cake.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. This helps the eggs fully incorporate into the batter and ensures the mixture is smooth.
Add the vanilla extract and coconut extract (if using). These extracts will bring out the coconut flavor in the cake, giving it that tropical essence.
Step 5: Add Wet Ingredients
In a separate bowl or measuring cup, combine the buttermilk and coconut milk. The combination of buttermilk and coconut milk adds a nice balance of moisture to the cake and infuses it with that distinct coconut flavor.
Gradually add the wet ingredients to the creamed butter and sugar mixture, alternating with the dry ingredients. Start by adding a third of the dry mixture, followed by half of the wet ingredients, and repeat until everything is incorporated. Be careful not to overmix—just stir until everything is combined. This will help ensure your cake is light and tender.
Step 6: Fold in Coconut
Gently fold the shredded coconut into the batter using a spatula. The coconut adds texture and flavor to the cake, making each bite a little more interesting.
Step 7: Pour Batter into Loaf Pan
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top of the batter and ensure it’s evenly spread out. Give the pan a gentle tap on the counter to remove any air bubbles.
Step 8: Bake the Coconut Cake Loaf
Place the loaf pan in the center of the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Oven times can vary, so be sure to check the cake towards the end of baking.
If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning while the cake continues to bake.
Step 9: Let the Cake Cool
Once the cake is fully baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, turn the cake out onto a wire rack to cool completely. This ensures that the cake doesn’t get soggy in the pan.
Optional: Make the Coconut Glaze
While the cake is cooling, you can prepare the coconut glaze for an extra layer of coconut sweetness. Here’s how to make it:
Step 10: Prepare Coconut Glaze
In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add a little more coconut milk. The consistency should be pourable but not too runny.
If you’d like to add a bit more texture, sprinkle the glaze with shredded coconut once the glaze has been drizzled over the cake.
Step 11: Glaze the Cake
Once the cake has cooled to room temperature, drizzle the coconut glaze over the top. The glaze will add sweetness and a little extra coconut flavor to the cake. Let the glaze set for a few minutes before slicing.
Step 12: Serve and Enjoy!
Slice your coconut cake loaf into generous slices and serve. This cake is perfect on its own, but it can also be paired with a hot cup of tea, coffee, or even a scoop of vanilla ice cream for a more indulgent treat.
Tips for the Best Coconut Cake Loaf:
Use Full-Fat Coconut Milk: For the best flavor and texture, make sure to use full-fat coconut milk. It adds richness and a deeper coconut flavor to the cake.
Shredded Coconut: Make sure to use unsweetened shredded coconut. Sweetened coconut can make the cake too sweet, and the unsweetened variety allows the natural coconut flavor to shine through.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake.
Let the Cake Cool Before Slicing: If you cut into the cake too soon, it may crumble or lose its structure. Let it cool completely for best results.
Storage: Store the cake at room temperature in an airtight container for up to 3-4 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight before serving.
Variations to Try:
Coconut Lime Cake: Add a tablespoon of lime zest to the batter and a few tablespoons of lime juice to the glaze for a coconut lime twist. The citrus flavor complements the coconut beautifully.
Coconut Pineapple Cake: Fold in 1/2 cup of crushed pineapple (drained) into the batter to create a tropical coconut pineapple flavor.
Chocolate Coconut Loaf: For a chocolatey twist, add 1/2 cup of cocoa powder to the dry ingredients and fold in some chocolate chips.
Vegan Version: Substitute the eggs with flax eggs and use a plant-based butter and coconut milk for a vegan-friendly version of this cake.
Conclusion:
This Coconut Cake Loaf is a delightful treat that brings the tropical flavors of coconut into a moist, tender cake. It’s a crowd-pleaser that’s perfect for gatherings, or you can enjoy it alone with your morning coffee or as a sweet afternoon snack. The cake is simple yet impressive, and with the option of adding a glaze or making variations, you can customize it to suit your tastes. Enjoy baking and indulging in this delicious loaf!
