Coconut Loaf Cake

This Coconut Loaf Cake is a delightful treat with a soft, moist texture and the rich flavor of coconut. Perfect for tea time, brunch, or a simple dessert, this recipe is quick to prepare and irresistibly delicious. Toasted desiccated coconut adds a delightful crunch and nutty aroma to every bite.

Preparation Time

• • Prep Time: 15 minutes

• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes

Ingredients

• • Sugar: 175 g (¾ cup + 2 tablespoons)
  • Butter: 110 g (½ cup), softened
  • Vegetable oil: 30 ml (2 tablespoons)

• • Eggs: 2 large
  • Plain flour: 190 g (1½ cups)
  • Baking powder: 1 teaspoon

• • Coconut milk: 100 ml (⅓ cup + 2 tablespoons)
  • Almond essence: ½ teaspoon (optional)
  • Toasted desiccated coconut: 50 g (½ cup)

Baking Equipment

• • Measuring cup size: 240 ml
  • Baking pan size: 21x11x6 cm

Directions

• • Preheat the Oven:
    • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.

• • Prepare the Wet Ingredients:
    1. 1. In a large bowl, beat the softened butter and sugar until light and fluffy.
       2. Add the vegetable oil and mix well.
       3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    1. Stir in the almond essence, if using.
  • Combine the Dry Ingredients:
    1. 1. In a separate bowl, sift together the plain flour and baking powder.
    1. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
  • Add the Coconut:
    • • Fold in the toasted desiccated coconut gently to evenly distribute.
    1. 1. Pour the batter into the prepared baking pan and smooth the top.
       2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake:

• • Cool and Serve:
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Serving Suggestions

• • Enjoy with a cup of tea or coffee for a relaxing treat.
  • Top with a dusting of powdered sugar or a drizzle of coconut glaze for added sweetness.

• Serve with fresh fruits like berries or mango for a tropical twist.

Cooking Tips

• • Ensure the butter is at room temperature for easier mixing.

• For added coconut flavor, use coconut oil instead of vegetable oil.
• Avoid overmixing the batter to keep the cake light and fluffy.

Nutritional Benefits

• Coconut milk adds natural fats and a creamy texture.
• Desiccated coconut provides fiber and essential minerals like manganese.

Dietary Information

• Vegetarian-friendly
• For a dairy-free option, replace butter with plant-based margarine.

Nutritional Facts (per serving, assuming 10 servings)

• • Calories: 270
  • Protein: 4 g
  • Carbohydrates: 28 g

• Fat: 15 g
• Fiber: 2 g

Storage Tips

• • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Refrigerate for up to 1 week. Bring to room temperature before serving.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw before enjoying.

Why You’ll Love This Recipe

• • Simple and quick to prepare with pantry staples.
  • Rich coconut flavor and soft texture make it a crowd-pleaser.

• Versatile and perfect for any occasion.
• Keeps well, making it ideal for make-ahead treats.

Conclusion
This Coconut Loaf Cake is a delightful combination of soft, moist cake and nutty coconut flavor. With its simple preparation and heavenly taste, it’s perfect for any time you need a comforting dessert. Try it today, and enjoy the tropical aroma and flavor in every bite!

Frequently Asked Questions (FAQs)

1. 1. Can I use sweetened desiccated coconut?
      Yes, but reduce the sugar slightly to balance the sweetness.
   2. What can I use instead of coconut milk?
      Regular milk or almond milk can be used as substitutes.

1. 1. Can I add other flavors?
      Yes, lemon or lime zest adds a refreshing twist.
   2. How do I toast desiccated coconut?
      Spread it on a baking sheet and toast at 180°C (350°F) for 5-7 minutes, stirring occasionally.
   3. Can I make this gluten-free?
      Use a gluten-free flour blend in place of plain flour.

1. 1. Can I add nuts or dried fruits?
      Yes, chopped almonds, walnuts, or dried cranberries complement the coconut flavor.
   2. How do I prevent the cake from drying out?
      Avoid overbaking and store it in an airtight container.
   3. Can I double the recipe?
      Yes, bake in a larger pan and adjust the baking time accordingly.

1. What other toppings can I add?
   Try cream cheese frosting, coconut flakes, or a drizzle of white chocolate.
2. How do I know when the cake is done?
   Insert a toothpick into the center; if it comes out clean, the cake is ready.