Name: The Best Coconut Loaf Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (use room temperature for easy creaming); 1 1/2 cups granulated sugar (can use coconut sugar for deeper flavor); 3 large eggs (room temperature for better emulsion); 1/2 tsp vanilla extract (pure vanilla recommended); 1/2 tsp almond extract (enhances coconut flavor; optional); 1 1/2 cups all-purpose flour (use gluten-free blend if needed); 1/2 tsp baking powder (check freshness for proper rise); 1 tsp salt (fine sea salt works best); 1/2 cup canned unsweetened coconut milk (shake well before measuring); 1 cup shredded sweetened coconut (unsweetened coconut works, adjust sugar); 1 cup confectioners’ sugar (sift for smooth glaze); 1/3 cup unsweetened coconut milk (add more if too thick); 1 tsp vanilla extract (optional for extra flavor)

Description

A moist, tender loaf cake with rich coconut flavor made with shredded coconut and coconut milk. Perfectly sweet and airy, this American dessert shines with a sweet coconut glaze and toasted topping.

Ingredients

Scale

1 cup unsalted butter (use room temperature for easy creaming)
1 1/2 cups granulated sugar (can use coconut sugar for deeper flavor)
3 large eggs (room temperature for better emulsion)
1/2 tsp vanilla extract (pure vanilla recommended)
1/2 tsp almond extract (enhances coconut flavor; optional)
1 1/2 cups all-purpose flour (use gluten-free blend if needed)
1/2 tsp baking powder (check freshness for proper rise)
1 tsp salt (fine sea salt works best)
1/2 cup canned unsweetened coconut milk (shake well before measuring)
1 cup shredded sweetened coconut (unsweetened coconut works, adjust sugar)
1 cup confectioners’ sugar (sift for smooth glaze)
1/3 cup unsweetened coconut milk (add more if too thick)
1 tsp vanilla extract (optional for extra flavor)

Instructions

Preheat oven to 350°F (175°C)
Beat butter and sugar in mixer for 3 minutes until light and fluffy
Add eggs one at a time, mixing well after each addition
Mix in vanilla and almond extract (if using)
Sift together flour, baking powder, and salt
In a separate bowl, mash 1/2 cup coconut milk with 1 cup shredded coconut
Add dry ingredients to butter mixture in two installments, alternating with coconut mixture
Pour batter into greased loaf pan
Bake for 1 hour 15 minutes or until toothpick comes out clean
Prepare glaze by whisking confectioners’ sugar, 1/3 cup coconut milk, and vanilla until smooth
Spread warm glaze over cake while still in pan
Sprinkle with remaining plain coconut and bake 5 minutes to lightly toast

Notes

Room temperature ingredients ensure better emulsion
Almond extract complements coconut flavor nicely
Let the cake cool completely before slicing
Store in airtight container with slice wrap to maintain moisture
Gluten-free flour substitutions work well

Prep Time: 15
Cook Time: 75
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 22g
Sodium: 280mg
Fat: 19g
Saturated Fat: 12g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg