A moist, tender coconut loaf cake packed with the rich flavor of coconut, perfect for afternoon tea or as a delightful snack.

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)

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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.

This coconut loaf cake keeps well at room temperature for 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 freeze the cake for up to 2 months.

To reheat, place slices in the microwave for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes.