This easy Coconut Loaf Cake recipe is quick to make. Serve while it's still warm for dessert with Greek yoghurt and berries, or have a slice with a cup of tea. The recipe uses coconut milk to create a dense moist cake, so you might only want a thin slice.
I'd forgotten all about Coconut Cake until a reader requested it - thanks Teresa 🙂 Now it's back in my repertoire I've been making them for everyone, including a jammy version that goes down well with the men in the family.
Desiccated coconut. I use plenty for flavour and texture
Coconut milk. Used to add more coconut flavour and moisture
Butter, caster sugar, self-raising flour, large eggs. All the usual cake ingredients
How to make Coconut Loaf Cake
- Whizz up all the ingredients except the desiccated coconut, then fold it in
- Spoon into a lined loaf tin, optionally adding a middle jam layer
- Bake until cooked. Leave in the tin to cool. If the cake has risen in the middle it will subside as it cools.
- Serve warm or cold.
Make a gluten-free Coconut Loaf Cake
Use GF self-raising flour and ¾ teaspoon baking powder with ¼ teaspoon xanthan gum.
- Add a layer of jam in the middle. Raspberry Coconut Cake - delicious!
- Baking parchment loaf tin liner - Line the tin with a liner for easy cleaning and no sticking. Leave the cake in the liner if you're freezing the cake, or while storing it in the fridge to keep it moist
- Beeswax Loaf Wraps - I'm trying to reduce the amount of clingfilm, foil and plastic bags I use. Large beeswax loaf wraps that will cover a loaf of bread, and are ideal for loaf cakes. They're washable and you can even rejuvenate them
Storing and freezing
Store in a plastic box in the fridge for a week or two. Wrap and freeze for up to 3 months
Why is my cake dry?
If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
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Coconut Loaf Cake
- 125 g butter at room temperature
- 125 g caster sugar
- 250 g self-raising flour
- 1 teaspoon baking powder (5ml)
- 2 large eggs
- 200 ml coconut milk
- 100 g desiccated coconut
- 100 g jam optional
- Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
- Line the tin with a paper liner
- Add all ingredients except the desiccated coconut to a large bowl or food processor. Process or beat until well combined125 g butter, 125 g caster sugar, 250 g self-raising flour, 1 teaspoon baking powder, 2 large eggs, 200 ml coconut milk
- Add the desiccated coconut and pulse, or mix slowly100 g desiccated coconut
- Spoon the mixture into the prepared tin and smooth the top
- Cook for 60 minutes, checking after 50 minutes. It's ready when a cocktail stick comes out clean
- When the cake is cool, remove from the tin. Or serve warm for dessert