Coconut Loaf Cake Recipe
This soft and moist coconut loaf cake is full of tropical flavour thanks to desiccated coconut and coconut milk. A perfect treat to enjoy with a cup of tea, it’s delicious on its own or topped with a drizzle of icing and extra coconut.
Servings: 10 Slices
Calories:
Ingredients
For the Cake:
- 200 g unsalted butter softened
- 200 g caster sugar
- 3 medium eggs
- 200 g self-raising flour
- 100 g desiccated coconut
- 100 ml coconut milk
For the Icing (Optional):
- 250 g icing sugar
- 2 tbsp coconut milk or water
- 25 g desiccated coconut toasted or plain for topping
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin with baking paper.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-raising flour and desiccated coconut.
- Pour in the coconut milk and mix until the batter is smooth and thick but spoonable. Avoid overmixing.
- Transfer the batter to the prepared loaf tin and level the top with a spatula.
- Bake in the centre of the oven for 45–55 minutes. Check at 45 minutes and cover loosely with foil if the top is browning too quickly. A skewer should come out clean when inserted into the centre.
- Allow the cake to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
- (Optional) Mix the icing sugar with just enough coconut milk or water to form a pourable glaze. Drizzle over the cooled cake and sprinkle with desiccated coconut.
Notes
- For extra flavour, you can toast the coconut for the topping in a dry pan for 2–3 minutes until golden.
- Store in an airtight container at room temperature for up to 4 days.
- Freezes well without the icing — wrap tightly and freeze for up to 2 months.
