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Tropical Coconut Loaf Cake

This coconut loaf cake is a moist, tender treat infused with toasted coconut flakes that burst with flavor in every bite. Using simple ingredients like butter, sugar, and coconut milk, it's baked into a golden, slightly chewy bread with a crunchy coconut topping. The final result is a visually appealing, fragrant loaf with a golden crust and chewy coconut bits throughout.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar white or a mix of white and brown
  • 3 large eggs room temperature
  • 1/2 cup full-fat coconut milk for moisture and flavor
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut preferably toasted
  • 1/4 cup shredded coconut for topping, toasted

Equipment

  • Loaf pan (8x4 inches)
  • mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your loaf pan with butter and line it with parchment paper for easy removal.
  2. In a small bowl, toast the 1/4 cup of shredded coconut over medium heat until golden and fragrant. Set aside to cool.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
  4. In a separate bowl, cream the softened butter and sugar with a whisk or mixer until light and fluffy, about 2-3 minutes. You’ll hear a gentle whir and see the mixture turn pale.
  5. Add the eggs one at a time, beating well after each addition. The batter will become smooth and slightly thickened.
  6. Mix in the coconut milk and vanilla extract until just combined; the batter should be smooth and creamy.
  7. Gradually fold the dry ingredients into the wet mixture, mixing gently until no streaks remain. Be careful not to overmix to keep the cake tender.
  8. Stir in the toasted coconut flakes, distributing them evenly throughout the batter. The mixture will be thick and chewy with bits of coconut.
  9. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup shredded toasted coconut on top for added crunch.
  10. Bake in the preheated oven for 50-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
  11. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely, which helps the crumb set and makes slicing easier.
  12. Slice the loaf once cooled and serve at room temperature. Enjoy the fragrant, chewy coconut bites with a crunchy topping and moist crumb—perfect for a tropical-inspired treat.

Notes

For extra flavor, toast the shredded coconut before folding it into the batter. Keep an eye on the coconut topping while baking to prevent burning. Cooling the cake fully before slicing ensures clean, beautiful slices.