Description
This moist and flavorful Coconut Loaf Cake is the perfect treat for coconut lovers. Made with shredded coconut, tender crumb, and a delicate vanilla aroma, this easy-to-make cake is ideal for breakfast, dessert, or a sweet snack. Its simple ingredients and straightforward preparation make it a great choice for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Other Ingredients
- 1 cup sweetened shredded coconut
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This helps distribute the leavening agents and salt throughout the flour.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air for a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in coconut: Carefully fold the sweetened shredded coconut into the batter with a spatula, ensuring the coconut is evenly distributed without deflating the batter.
- Pour and spread batter: Transfer the batter into the prepared loaf pan, smoothing the top to create an even surface for baking.
- Bake the cake: Bake in the preheated oven for 50 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool and serve: Let the cake cool completely in the pan before slicing to allow it to set, then serve and enjoy your delicious coconut loaf cake.
Notes
- For an extra coconutty flavor, toast the shredded coconut lightly before folding it in.
- Ensure the butter is softened (not melted) for proper creaming with sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use a toothpick test to avoid overbaking and dryness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
