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Coconut Loaf Cake

A fragrant and moist loaf cake studded with shredded coconut, perfect for any occasion from morning coffee to dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Dessert, Tea Time
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter Room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs Room temperature
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 teaspoon salt
  • 0.5 cup unsweetened coconut milk, canned
  • 1 cup shredded coconut, sweetened
For the Glaze
  • 1 cup confectioners sugar
  • 0.33 cup unsweetened coconut milk, canned
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In an electric mixer with the paddle attachment, beat butter and granulated sugar for about 3 minutes until pale.
  3. In a bowl, combine flour, baking powder, and salt; stir with a fork.
  4. Add the eggs one at a time, beating just to incorporate, then add the extracts.
  5. Turn the mixer to low and alternate adding the flour mixture and coconut milk until combined.
  6. Scrape the sides and bottom of the bowl, then fold in the shredded coconut.
  7. Prepare a loaf pan with parchment paper and butter.
  8. Pour the batter into the loaf pan and bake for 1 to 1.5 hours, checking for doneness with a toothpick.
Glazing
  1. While the cake cools for 10-15 minutes, combine the glaze ingredients in a small bowl and whisk until smooth.
  2. Pour the glaze over the cooled loaf and top with additional shredded coconut.

Notes

Serve with mascarpone or cooling coconut yogurt, and add extra toasted coconut for crunch. Store at room temperature for up to 3 days, or in the fridge for up to 7 days. Can be sliced and frozen for longer storage.