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Coconut Loaf Cake

Coconut Loaf Cake: Your Moist Tropical Escape at Home

Delight in the flavors of a moist and tender Coconut Loaf Cake, perfect for any time of day. This gluten-free and dairy-free recipe is a tropical treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Dairy-Free, Gluten-Free, Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Alternative sweeteners can be used.
  • 3 large Eggs Can be substituted with flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Feel free to use other extracts.
  • 1 cup Full-Fat Coconut Milk Almond or soy milk can be used for a dairy-free version.
  • 1 cup Shredded Sweetened Coconut Consider using unsweetened or toasted coconut.
For the Glaze (Optional)
  • 1 cup Powdered Sugar Use cornstarch-free powdered sugar.
  • 2 tablespoons Coconut Milk Any milk can replace it.

Equipment

  • Oven
  • Loaf pan
  • Electric Mixer
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a larger bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. On low speed, add the eggs one at a time to the butter-sugar mixture.
  5. Stir in the vanilla extract until combined.
  6. Gradually add the dry mixture to your wet ingredients, alternating with the full-fat coconut milk.
  7. Gently fold in the shredded sweetened coconut.
  8. Pour the batter into the greased loaf pan and spread it evenly.
  9. Bake for 50-60 minutes, checking for doneness with a skewer.
  10. Let it cool in the pan for 10-15 minutes before transferring it to a wire rack.
  11. Whisk together the powdered sugar and coconut milk for the glaze, if using.
  12. Drizzle the glaze over the cooled cake and sprinkle with shredded coconut before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 500IUCalcium: 15mgIron: 0.5mg

Notes

Ensure your butter and eggs are at room temperature for the best results. Avoid overmixing to maintain a fluffy texture.

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