Looking for a sweet treat with a tropical twist? This Coconut Cake Loaf is the perfect dessert for coconut lovers! With its moist, tender crumb and delightful coconut flavor, this loaf is ideal for any occasion—whether it’s a family dessert, a treat with your coffee, or a gift for a friend. It’s easy to make and packed with coconut goodness in every bite. Let’s dive into the recipe!
Ingredients:
- Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) coconut milk (or regular milk)
- Add-Ins:
- 1 cup (90g) shredded sweetened coconut
- Optional Topping:
- 1 tablespoon unsweetened shredded coconut (for garnish)
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inch) and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract and coconut extract, mixing until combined.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Fold in Shredded Coconut: Gently fold in the shredded sweetened coconut using a spatula, ensuring it is evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it out evenly. If desired, sprinkle the top with unsweetened shredded coconut for an extra touch of texture.
- Bake the Cake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 45-minute mark to ensure it doesn’t overbake.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Conclusion:
This Coconut Cake Loaf is a deliciously moist and flavorful dessert that will transport your taste buds to the tropics. It’s perfect as a standalone treat or paired with a cup of tea or coffee. With its soft texture and rich coconut flavor, this cake loaf is sure to become a favorite for every occasion. Try it today and savor a slice of tropical bliss!
Coconut Cake Loaf: A Moist and Tropical Delight
This Coconut Cake Loaf is a moist and tenderdessert, infused with coconut milk, shredded coconut, and tropical flavors.It's easy to make, delicious, and perfect for coconut lovers!
Ingredients
Dry Ingredients:
- 1 ½ cups 180g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup 120ml whole milk
- ½ cup 120ml coconut milk (or regular milk)
Add-Ins:
- 1 cup 90g shredded sweetened coconut
Optional Topping:
- 1 tablespoon unsweetened shredded coconut for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inch) and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract and coconut extract, mixing until combined.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Fold in Shredded Coconut: Gently fold in the shredded sweetened coconut using a spatula, ensuring it is evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it out evenly. If desired, sprinkle the top with unsweetened shredded coconut for an extra touch of texture.
- Bake the Cake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 45-minute mark to ensure it doesn’t overbake.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!