Description
This Coconut Loaf Cake offers a moist and flavorful tropical treat, combining creamy coconut milk, shredded coconut, and a tender crumb. Perfect for a delightful snack or dessert, topped with a smooth coconut glaze for extra sweetness.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut milk (full-fat for the best texture)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line the bottom with parchment paper to ensure easy removal of the cake.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine wet ingredients: In a separate bowl, whisk together coconut milk, egg, vanilla extract, and melted butter. Stir in the granulated sugar until the mixture is smooth and creamy.
- Combine wet and dry: Gradually fold the wet ingredients into the dry ingredients using a spatula. Stir gently until just combined, leaving a few lumps to avoid overmixing the batter.
- Add shredded coconut: Fold in the unsweetened shredded coconut until it is evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil and continue baking.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle this glaze over the fully cooled cake for extra sweetness and flavor.
- Serve: Slice and serve your tropical coconut loaf cake with tea or coffee, or enjoy as a delicious snack any time.
Notes
- Use full-fat coconut milk for the best moist texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- If the cake browns too quickly during baking, tent it with foil to prevent burning.
- The glaze is optional but adds a lovely sweet finish to the cake.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
