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Tender Coconut Loaf Cake

A warm, sweet loaf cake with a tender crumb and moist center, flavored with coconut milk and butter, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces Eggs Use room temperature for better mixing.
  • 3/4 cup Coconut milk Shake the can before measuring; full-fat for richness.
  • 3/4 tsp Baking powder Ensure it is fresh for optimal rising.
  • 3/4 cup Confectioners sugar For a light topping, optional.
  • 1 3/4 cups Flour Use measured by spooning into cup and leveling.
  • 1/4 tsp Nutmeg Adds warmth.
  • 1 tsp Salt Use unsalted butter for better control of salt.
  • 1 3/4 cups Sugar Granulated white sugar.
  • 2 tsp Vanilla Use real vanilla extract for best flavor.
  • 1/2 tsp Almond essence Adds a nice nutty flavor.
  • 1 1/2 cups Coconut (shredded) Unsweetened for pure coconut taste.
  • 1 1/4 cups Butter Use unsalted and at room temperature.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil and dust with flour.
  2. In a large bowl, cream together 1 1/4 cups of butter and 1 3/4 cups of sugar until light and fluffy, for about 3-5 minutes.
  3. Add eggs one at a time, mixing well after each addition until the batter is smooth.
  4. Stir in 2 tsp vanilla and 1/2 tsp almond essence until well combined.
  5. In another bowl, whisk together 1 3/4 cups flour, 3/4 tsp baking powder, 1/4 tsp nutmeg, and 1 tsp salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with 3/4 cup of coconut milk. Mix on low speed until just combined.
  7. Fold in 1 1/2 cups shredded coconut by hand using a spatula.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60-70 minutes, checking after 45 minutes. Tent with foil if browning too fast.
  3. The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
  4. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Serve plain or with a light dusting of sugar, or pair with whipped cream or coconut sorbet. Store in an airtight container for up to 5 days. Freeze for longer storage.