Coconut Loaf Cake – A moist and fluffy coconut-infused base, topped with a luscious coconut icing for a tropical delight.
As we start to transition from summer to fall, I wanted to savor one last taste of summer with this wonderful coconut loaf cake. It’s soft and tender texture, infused with the essence of coconut, evokes memories of sun-kissed beaches and warm breezes. Topped with a rich coconut icing, it’s the perfect treat to bid farewell to summer and embrace the changing seasons.
For more coconut recipes, I have listed them below!!
- The Best Snack Size Strawberry Coconut Cake
- Frosted Coconut Lime Sugar Cookie
- Moist and Fluffy Coconut Cake
Jump to:
Why you should make this cake?
- A delicious taste of summer: The coconut loaf cake brings the flavors of tropical coconuts, reminding anyone who indulges in it of sunny beach vacations even as the season starts to change.
- Moist and tender texture: The cake’s soft and tender crumb, with using cake flour to help keep the crumb soften!
- Simple and easy to make: This recipe is accessible to both novice and experienced bakers, requiring basic ingredients and straightforward instructions, making it a hassle-free baking project!
- Crowd-pleasing: Whether served as a delightful afternoon treat with tea or as a comforting dessert after dinner, this cake’s delectable taste and coconut icing will be appreciated by friends, family, or guests alike, and especially your little ones!
Grocery Check list – Coconut Loaf Cake
Below I have added some key ingredients that you will need that you might have, for a full list, check out the ingredient list below!
- Cake flour: Creates a lighter and more tender texture compared to all-purpose flour, perfect for delicate cakes like this coconut loaf.
- Baking powder: Serves as a leavening agent, causing the cake to rise and become fluffy. Make sure it is fresh!
- Unsalted butter: Provides moisture, richness, and flavor to the cake.
- Granulated sugar: Sweetens the cake and also contributes to its tenderness.
- Eggs: I used large, and make sure they are at room temperature before you use them!
- Coconut extract: Infuses the cake with a concentrated coconut flavor, enhancing its tropical appeal. I use amoretti’s toasted coconut extract for an extra flavor profile!
- Full-fat coconut milk: Adds richness and coconut flavor to the cake, making it moist and delicious. Make sure it is high fat and low sugar.
Step by step – Coconut Loaf Cake
Preheat the oven to 325ºF. With cooking spray, spray an 9×5 loaf pan with cooking spray. Set aside.
In a small mixing bowl, combine flour, baking powder, and salt. set aside.
In either a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter on medium speed and sugar together until light and fluffy. About 2 minutes
On medium to low speed, start beating in the eggs, one at a time mixing well after each addition. Add the coconut extract and mix on low just until combined.
With the mixer on low speed, add the flour mixture and coconut milk, mix just until just until smooth and there are no flour streaks remanding.
Pour into the prepped 9×5 inch loaf pan and bake in the center of the oven for 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let rest in pan for 10 minutes. With a butterknife, start to loosen edges and transfer onto a wire rack to finish cooling.
While the loaf is cooling, make the icing by combining the powdered sugar, coconut extract and milk, and spread it over the loaf. Sprinkle with additional shredded coconut as desired. Slice and serve.
Expert baking tips
- High-quality coconut extract: Use a reputable brand of coconut extract to ensure a strong and authentic coconut flavor. I love to use Amoretti’s toasted coconut
- Room temperature ingredients: Allow the eggs and butter to reach room temperature before mixing.
- Avoid over mixing: Mix the dry ingredients and coconut milk just until smooth. Over mixing can result in a dense and tough cake, so be cautious not to overdo it.
- Check for doneness: Test the cake’s doneness using a toothpick or cake tester. Insert it into the center; if it comes out clean or with minimal moist crumbs, the cake is ready.
- Properly cool the cake: Let the cake cool in the pan for approximately 10 minutes before transferring it to a wire rack. This prevents the cake from becoming soggy due to trapped steam.
- Adjust icing consistency: Achieve the desired texture of the coconut icing by adding a few drops of coconut milk for thickness or more powdered sugar for a thicker consistency.
FAQ – Coconut Loaf Cake
How can I prevent my cake from sticking to the pan?
Properly grease the cake pan with butter or cooking spray and lightly dust it with flour. You can also use parchment paper at the bottom of the pan to ensure easy release.
Why did my cake not rise properly? Several factors can hinder a cake’s rise, including outdated leavening agents like baking powder, overmixing the batter, inaccurate oven temperature, or using expired ingredients. Ensure that all ingredients are fresh and accurately measured, and avoid overmixing the batter.
What can I substitute for coconut milk if I don’t have any on hand?
If you don’t have coconut milk, you can use regular whole milk or any other milk alternative like almond milk, soy milk, or oat milk. Keep in mind that the coconut flavor may be less pronounced with these substitutions.
How long should I wait before adding the icing to the cooled cake?
Allow the cake to cool completely before adding the icing. This ensures that the icing sets properly and doesn’t become runny.
Storing and freezing
To store the coconut loaf cake, allow it to cool completely after baking. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to keep it airtight, and store it at room temperature for up to 2-3 days. For longer storage, you can freeze the cake by wrapping it securely and placing it in an airtight container or freezer bag for up to a few months; thaw it at room temperature before serving.
Freezing
To freeze the coconut loaf cake, ensure it is fully cooled first. Wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn, and then place it in an airtight container or freezer bag. Freeze the cake for up to a few months, and when ready to enjoy, thaw it at room temperature before serving.
How to serve: Make sure the cake is cooled and iced, and then slice the cake into individual portions and serve.
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Recipe
Coconut Loaf Cake
Ingredients
For the coconut cake
- 1 ½ cups cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup salted butter softened
- ⅔ cup granulated sugar
- 3 large eggs room temperature
- 1 ½ teaspoon coconut extract
- ½ cup full-fat coconut milk
For the glaze 1
- ½ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon coconut extract
Instructions
- Preheat the oven to 325ºF. With cooking spray, spray an 9×5 loaf pan with cooking spray. Set aside.
- In a small mixing bowl, combine flour, baking powder, and salt. set aside.
- In either a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter on medium speed and sugar together until light and fluffy. About 2 minutes
- On medium to low speed, start beating in the eggs, one at a time mixing well after each addition. Add the coconut extract and mix on low just until combined.
- With the mixer on low speed, add he flour mixture and coconut milk, mix just until just until smooth and there are no flour streaks remanding.
- Pour into the prepped 9×5 inch loaf pan and bake in the center of the oven for 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let rest in pan for 10 minutes. With a butterknife, start to loosen edges and transfer onto a wire rack to finish cooling.
- While the loaf is cooling, make the icing by combining the powdered sugar, coconut extract and milk, and spread it over the loaf. Sprinkle with additional shredded coconut as desired. Slice and serve.
Hailee says
Can’t wait to try it! 🙌🏼🥥
Molly Murphy says
Yay!!!