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The Best & Easiest Coconut Loaf Cake Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This coconut loaf cake is a moist and flavorful treat that’s incredibly easy to make. With the delightful sweetness of shredded coconut and a tender crumb, it’s perfect for breakfast, dessert, or an afternoon snack. The simple ingredients combine to create a comforting cake that’s sure to become a household favorite.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Other

  • 1 cup sweetened shredded coconut

Instructions

  1. Prepare the oven and pan. Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly and dust it lightly with flour to prevent sticking.
  2. Combine dry ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
  3. Cream butter and sugar. Using a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes a few minutes.
  4. Add eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow by stirring in the vanilla extract for aroma and flavor.
  5. Mix dry and wet ingredients. Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can make the cake dense.
  6. Incorporate shredded coconut. Fold in the sweetened shredded coconut carefully using a spatula, distributing it evenly throughout the batter.
  7. Pour batter into pan. Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
  8. Bake the cake. Place the loaf pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool and serve. Allow the cake to cool in the pan to room temperature before slicing. This helps the cake set and makes slicing easier.

Notes

  • Use room temperature ingredients for the best texture and to ensure even mixing.
  • You can substitute whole milk with a dairy-free alternative if desired.
  • Make sure not to overmix the batter to keep the loaf light and fluffy.
  • For an extra coconut flavor, lightly toast some shredded coconut and sprinkle on top before baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/the-best-and-easiest-coconut-loaf-cake-ever-recipe/