Description
This Coconut Loaf Cake is a moist, flavorful treat featuring the rich taste of shredded coconut and a delicate coconut glaze. Perfect for a dessert or afternoon snack, this cake combines a buttery crumb with the tropical sweetness of coconut milk and shredded coconut, finished with a smooth, sweet glaze and a sprinkle of extra coconut on top.
Ingredients
Cake Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 tsp vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened coconut milk (canned)
- 1 cup shredded sweetened coconut
Coconut Glaze
- 1 cup confectioners’ sugar
- 1/3 cup unsweetened coconut milk (canned)
- 1 tsp vanilla bean paste
Topping
- Additional shredded coconut for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the batter is ready.
- Cream Butter and Sugar: Using an electric mixer with the paddle attachment, beat the unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy, creating a creamy base for the cake.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir them together with a fork to evenly distribute the leavening and seasoning.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating just enough to combine after each addition, which helps build structure without overmixing.
- Beat in Vanilla: Add the vanilla bean paste to the wet mixture and beat to infuse flavor evenly throughout the batter.
- Combine Flour and Coconut Milk: Switch the mixer to low speed. Alternate adding the dry flour mixture and the unsweetened coconut milk to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Scrape Bowl: Scrape down the sides and bottom of the mixing bowl to ensure all ingredients are fully incorporated and the batter is uniform.
- Add Shredded Coconut: Fold the shredded sweetened coconut into the batter with a quick final mix to distribute the coconut evenly throughout.
- Prepare Loaf Pan: Grease a ceramic loaf pan with butter and line it with a strip of parchment paper to prevent sticking and ensure easy removal.
- Bake Cake: Pour the batter evenly into the prepared loaf pan and bake for 1 to 1 1/2 hours. Baking time varies by oven; check the cake’s doneness by inserting a toothpick into the center. It should come out almost clean, and the top should be golden brown. If the toothpick comes out with wet batter, continue baking and check regularly.
- Make Coconut Glaze: While the cake bakes, whisk together the confectioners’ sugar, unsweetened coconut milk, and vanilla bean paste in a small bowl until smooth and pourable.
- Glaze the Cake: Once the cake is done, allow it to cool for 10–15 minutes. Then, pour the coconut glaze evenly over the top to soak into the warm cake.
- Add Topping: Sprinkle additional shredded coconut over the glazed cake for a decorative and flavorful finish. Let the glaze set before slicing and serving.
Notes
- Check the cake doneness early after 1 hour to avoid overbaking, as ovens vary.
- Using parchment paper ensures the loaf releases easily from the pan.
- For a more intense coconut flavor, you may toast shredded coconut lightly before folding into the batter.
- The glaze can be adjusted in thickness by adding more or less coconut milk.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
