Name: The Best Coconut Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup shredded unsweetened coconut; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup coconut milk; 1/2 cup sour cream; 1/4 cup sweetened shredded coconut (for topping)

If you’re a coconut lover, this coconut loaf cake will quickly become a favorite in your baking repertoire. It’s moist, tender, and packed with the rich flavor of coconut, making it the perfect treat for afternoon tea or a delicious snack at any time of the day. The sweet, light texture and delightful coconut topping are sure to impress anyone who takes a bite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shredded unsweetened coconut

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup coconut milk

1/2 cup sour cream

1/4 cup sweetened shredded coconut (for topping)

Directions

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

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the shredded unsweetened coconut.

In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a small bowl, combine the coconut milk and sour cream. Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle the sweetened shredded coconut evenly over the top of the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Prep time: 15 minutes

Cooking time: 55 minutes

Total time: 1 hour 10 minutes

Servings: 10 servings

Variations

Chocolate Coconut Loaf Cake: For an extra indulgent twist, add 1/2 cup of chocolate chips to the batter before baking. The combination of coconut and chocolate is a classic, and the chocolate chips will melt into the cake, adding richness and texture.

Coconut Lime Loaf Cake: If you love citrus, try adding the zest of one lime to the batter for a refreshing contrast to the coconut’s sweetness. You can also drizzle a simple lime glaze over the cooled cake.

Vegan Coconut Loaf Cake: To make this recipe vegan, swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use a plant-based butter and coconut yogurt instead of the dairy versions.

Storage/Reheating

This coconut loaf cake keeps well at room temperature for about 2-3 days, stored in an airtight container. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the cake for up to 2 months. To reheat, simply place slices in the microwave for 10-15 seconds or warm them up in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use sweetened coconut in the batter?

Yes, you can use sweetened shredded coconut, but it may make the cake a little sweeter. I prefer using unsweetened coconut for a more balanced flavor, but if you love sweeter treats, feel free to make the swap!

Can I substitute coconut milk with regular milk?

While coconut milk provides a rich, creamy texture that enhances the flavor, you can substitute it with regular milk if needed. The flavor won’t be as coconut-forward, but the cake will still be delicious.

Can I make this cake without sour cream?

Sour cream helps keep the cake moist and adds a subtle tanginess. If you don’t have sour cream, you can substitute it with Greek yogurt or even buttermilk.

Can I use a different type of flour?

I recommend using all-purpose flour for the best texture, but you could experiment with gluten-free flour blends if needed. Just be aware that the texture might vary slightly.

How do I know when the cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If the toothpick is wet with batter, bake it for a few more minutes.

Conclusion

This coconut loaf cake is a wonderful balance of flavors and textures. It’s light, moist, and packed with the unmistakable taste of coconut. Whether you’re enjoying it on its own or as a part of an afternoon tea, this cake is sure to be a hit. Plus, it’s easy to make, making it perfect for when I’m craving something sweet without much effort. Enjoy every bite of this tropical treat!

Recipe: