Fluffy Coconut Loaf Cake

As the sun begins to dip lower in the sky and the days grow shorter, it’s time to bid farewell to summer with a warm and comforting treat. This Coconut Loaf Cake captures the essence of sun-kissed beaches and gentle breezes in every bite. The tender crumb is infused with the tropical flavor of coconut, while the soft and rich coconut icing adds a decadent touch.

Coconut Loaf Cake

Every slice evokes memories of carefree days spent by the ocean. Embrace the changing seasons with this delicious cake that celebrates the essence of summer.

Why You Should Make this Cake?

Beyond its delicious taste, this Summer Coconut Loaf Cake offers a delightful journey back to sunny beach vacations, even as the season starts to change. The tropical flavors of coconut are reminding us of those carefree days. Its moist and tender texture is achieved through the use of cake flour, creating a soft crumb that melts in your mouth.

The simple and easy recipe makes it accessible to both novice and experienced bakers. With straightforward instructions and readily available ingredients, it’s a hassle-free baking project. This crowd-pleasing cake is a delightful afternoon treat with tea or a comforting dessert after dinner. The delectable coconut icing is sure to be appreciated by friends, family, guests, and even the little ones.

READ: Soft Butter Cookies

Coconut Loaf Cake Recipe

Recipe by Whisk and NibbleCourse: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

350

kcal

Total time

1

hour 

30

minutes

This moist and flavorful Coconut Loaf Cake is a delicious way to embrace the changing seasons, capturing the essence of summer in every bite.

Ingredients

• 2 1/4 cups cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1 1/2 cups granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon coconut extract

• 1 cup full-fat coconut milk

• 2 cups powdered sugar (for icing)

• 1/2 teaspoon coconut extract (for icing)

• 3-4 tablespoons milk (for icing)

• Shredded coconut (for garnish)

Directions

• Preheat oven to 325ºF. Grease and flour a 9×5 inch loaf pan.
• In a mixing bowl, whisk together flour, baking powder, and salt.
• Using a stand mixer or electric hand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 teaspoon coconut extract.
• Alternately add dry ingredients and coconut milk, beginning and ending with dry ingredients, mixing until just combined.
• Pour batter into prepared pan and bake for 65 minutes, or until a toothpick inserted comes out clean.
• Rest in pan for 10 minutes, then invert onto a wire rack to cool completely.
• Whisk powdered sugar, 1/2 teaspoon coconut extract, and enough milk to create a spreadable consistency for icing. Spread on cooled cake and sprinkle with shredded coconut.
• Slice and serve!

Notes

• For a stronger coconut flavor, use Amoretti’s Toasted Coconut Extract.
• Allow the cake to cool completely before adding the icing to prevent it from becoming runny.

Expert Baking Tips

• High-quality coconut extract: Use a reputable brand to ensure a strong, authentic coconut flavor. Amoretti’s Toasted Coconut Extract is a great option.
• Room temperature ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps them blend smoothly into the batter.
• Avoid over mixing: When combining the dry ingredients and coconut milk, mix just until smooth. Overmixing can lead to a dense, tough cake.
• Test for doneness: Use a toothpick or cake tester to check the center of the cake. It should come out clean with a few moist crumbs attached when the cake is ready.
• Cool in the pan: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy from trapped steam.
• Adjust icing consistency: The texture of your coconut icing can be adjusted with additional coconut milk. If it’s too thin, add more powdered sugar for a thicker consistency.

Storing and Freezing

• Storing: To store your coconut loaf cake, allow it to cool completely after baking. Wrap it tightly in plastic wrap and then in aluminum foil to create an airtight seal. Stored at room temperature, it will stay fresh for 2-3 days.
• Freezing: To freeze the coconut loaf cake, ensure it’s fully cooled. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

How to Serve

Once the cake is cooled and iced, slice it into individual portions and serve. Enjoy!

READ: Small Batch Banana Muffins

Decoration

Once your sponge is baked and cooled, it’s easy to decorate. Simply top the cake with your favorite jam – raspberry is a classic choice – and then sprinkle generously with desiccated coconut. This creates a Jammy Coconut Loaf Cake similar to one from an old post, but with its own unique beauty. If custard is your ultimate dream, feel free to add a layer on top before the jam and coconut.

Conclusion

This Coconut Loaf Cake is more than just a dessert; it’s a sensory experience that transports you to sun-soaked beaches and lazy summer days. Its simplicity, deliciousness, and versatility make it a perfect treat to share with loved ones as you welcome the cozy embrace of autumn. So, gather your ingredients, preheat your oven, and bake a slice of sunshine to savor and share!

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FAQ – Coconut Loaf Cake

How can I prevent my cake from sticking to the pan?

Make sure to properly grease your cake pan with butter or cooking spray, and then lightly dust it with flour. You can also line the bottom of the pan with parchment paper for an easy release.

Why did my cake not rise properly?

Several factors can hinder a cake’s rise. Outdated leavening agents like baking powder, overmixing the batter, or an inaccurate oven temperature can all contribute to a flat cake. Ensure you’re using fresh ingredients, accurately measured, and avoid overmixing.

What can I substitute for coconut milk if I don’t have any on hand?

While coconut milk adds a distinct flavor, you can substitute it with regular whole milk or a milk alternative like almond milk, soy milk, or oat milk. Keep in mind that the coconut flavor will be less pronounced with these substitutions.

How long should I wait before adding the icing to the cooled cake?

It’s crucial to let the cake cool completely before adding the icing. This ensures the icing sets properly and doesn’t become runny.