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Delicious coconut loaf cake on a kitchen counter with fresh coconut slices

Coconut Loaf Cake

A delightful and moist Coconut Loaf Cake infused with coconut milk and shredded coconut, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For gluten-free alternatives, consider almond or oat flour.
  • 1 tsp Baking powder Ensure it’s fresh for the best results.
  • 1/2 tsp Salt Balances the sweetness.
  • 1 cup Unsweetened shredded coconut Provides texture and enhances coconut essence.
Wet Ingredients
  • 1 cup Granulated sugar Brown sugar can add depth of flavor.
  • 1/2 cup Butter, softened Coconut oil can be used for a dairy-free version.
  • 2 large Eggs Flaxseed eggs are a good vegan substitute.
  • 1/2 cup Coconut milk Any non-dairy milk can also work.
  • 1 tsp Vanilla extract Opt for pure vanilla for best taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter and granulated sugar until fluffy.
  3. Add the eggs one at a time, thoroughly mixing after each addition.
  4. Stir in the coconut milk and vanilla extract until well combined.
  5. In a separate bowl, combine the flour, baking powder, salt, and shredded coconut.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into a greased loaf pan.
Baking
  1. Bake for 50-60 minutes. Check with a toothpick; it should come out clean.
  2. Let it cool on a rack before slicing.

Notes

For added flavor, incorporate citrus zest or chopped nuts. Let your Coconut Loaf Cake sit overnight to allow flavors to meld beautifully.