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Coconut Loaf Cake: The Ultimate Tropical Treat

Coconut Loaf Cake: The Ultimate Tropical Treat
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This Coconut Loaf Cake is moist, buttery, and bursting with sweet coconut flavor in every bite. With a tender crumb and rich coconut milk base, it’s the kind of cake that works just as well for breakfast with coffee as it does for brunch or dessert. Finished with an optional coconut glaze and a sprinkle of shredded coconut, this loaf feels indulgent yet wonderfully simple to make.

Ingredients

Scale

Coconut Loaf Cake

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1¾ cups granulated sugar

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup full-fat coconut milk

  • ½ cup shredded sweetened coconut (plus more for topping)

Optional Coconut Glaze

  • 1 cup powdered sugar

  • 2–3 tablespoons coconut milk (or regular milk)

  • ½ teaspoon vanilla extract

Instructions

  1. Preheat & Prepare
    Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

  2. Mix Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Cream Butter & Sugar
    In a large bowl, beat butter and granulated sugar until light and fluffy, about 3–5 minutes.

  4. Add Eggs & Vanilla
    Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.

  5. Alternate Wet & Dry
    Add dry ingredients in batches, alternating with coconut milk, beginning and ending with dry ingredients. Mix just until combined.

  6. Fold in Coconut
    Gently fold in shredded coconut.

  7. Bake
    Pour batter into prepared loaf pan and smooth the top.
    Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.

  8. Cool
    Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

  9. Optional Glaze
    Whisk powdered sugar, coconut milk, and vanilla until smooth.
    Drizzle over cooled cake and sprinkle with extra shredded coconut if desired.

Notes

  • Use room-temperature ingredients for a smoother batter and even baking.

  • Do not overmix once flour is added—this keeps the loaf tender.

  • Measure flour correctly (spoon and level or use a scale).

  • Let the cake cool completely before glazing to avoid melting the glaze.

Find it online: https://chocotune.com/coconut-loaf-cake-the-ultimate-tropical-treat/