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–+ servings
Half a Coconut Loaf Cake with a slice cut on a grey plate
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3.34 from 6 votes

Coconut Loaf Cake

A moist, dense Coconut Loaf Cake. Quick and easy to make
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cake, Teatime
Servings: 14
Author: Susie@Everyday Cooks

Ingredients

  • 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

Equipment

1 2lb loaf tin
1 Baking parchment loaf tin liner
Food processor or mixer/beaters

Instructions

Preparation

  • 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 combined
    125 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 slowly
    100 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

Notes

Double the recipe to use a tin of coconut milk and a 200g pack of desiccated coconut. Freeze the second cake for up to 3 months.