A delightful treat that’s perfect for any occasion, this coconut loaf cake is moist, tender, and topped with a sweet glaze and a sprinkle of toasted coconut for extra crunch.
Quick Description
This coconut loaf cake is incredibly moist and tender, topped with a rich glaze that adds sweetness and a slight crunch from toasted coconut. It’s the perfect treat for any occasion!
Servings & Timing
Servings: 10–12
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Ingredients List
For the Loaf Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1/2 cup sour cream or yogurt
- 1 tsp vanilla extract
- 1/4 cup coconut milk (or regular milk)
- 1/2 cup toasted coconut (for topping)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp coconut milk (or regular milk)
- 1/2 tsp vanilla extract
Instructions
1. Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
- In a large bowl, cream the softened butter and 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.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or yogurt) and coconut milk.
- Mix until just combined. Be careful not to overmix.
5. Add the Coconut
- Gently fold in the shredded sweetened coconut.
6. Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Glaze
- While the cake is baking, whisk together the powdered sugar, coconut milk, and vanilla extract in a small bowl until smooth.
- Add more coconut milk if needed to reach a drizzly consistency.
8. Toast the Coconut (for topping)
- In a small pan, toast the coconut over low heat until golden brown, stirring frequently to avoid burning. Set aside.
9. Cool and Glaze the Cake
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake and sprinkle with toasted coconut.
Additional Notes
- Sweetness: Adjust the sweetness of the glaze by adding more or less powdered sugar.
- Texture: For a fluffier cake, sift the dry ingredients before mixing.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Dietary Info
Calories per Serving: ~250–300 kcal
Protein: ~3g
Carbs: ~30g
Fat: ~15g
Flavor Tips & Variations
- Flavor Boost: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm spice undertone.
- Tropical Twist: For an extra tropical flavor, add chopped pineapple or mango to the batter.
- Chocolate Lovers: Add chocolate chips to the batter or drizzle melted dark chocolate over the glaze.
Recipe Variations & Serving Suggestions
- Vegan Option: Use plant-based butter, non-dairy yogurt, and coconut milk to make this cake vegan.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend.
Storage & Make-Ahead
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Make-Ahead: This cake can be baked ahead of time and stored in the fridge for up to 2 days. Add the glaze and topping just before serving.
FAQs
Can I make this cake without the glaze?
Yes! The cake is delicious on its own without the glaze, or you can dust it with powdered sugar instead.
Can I freeze this cake?
Yes, you can freeze the unglazed cake for up to 3 months. Thaw in the fridge before glazing and serving.
Can I use unsweetened coconut?
Yes, but be aware that the cake will be less sweet. You can adjust the sugar in the recipe if using unsweetened coconut.
