Description
This delightful Coconut Loaf Cake is the best and easiest way to enjoy a moist, flavorful treat infused with shredded coconut. With a soft crumb and subtle sweetness, this cake is perfect for afternoon tea or a simple dessert, combining classic baking techniques with coconut’s tropical charm.
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
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a loaf pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for an even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- 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 for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, alternating with the whole milk, mixing gently until just combined to avoid overworking the batter.
- Fold in Coconut: Gently fold in the sweetened shredded coconut evenly throughout the batter to add texture and flavor.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Baking: Bake the cake in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan before slicing into 8 to 8 slices and serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter once the flour is added to keep the loaf tender.
- If you prefer, substitute coconut milk for whole milk for enhanced coconut flavor.
- You can toast the shredded coconut lightly before adding for a nuttier taste.
- This cake keeps well stored in an airtight container for up to 3 days at room temperature.
