Description
A delicious and moist Coconut Loaf Cake topped with a sweet coconut glaze, perfect for any occasion.
Ingredients
- 170 g (¾ cup) unsalted butter, softened
- 300 g (1½ cups) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon (5 mL) vanilla extract
- ½ teaspoon (2.5 mL) coconut extract, optional
- 190 g (1½ cups) all-purpose flour
- 1½ teaspoons (7.5 mL) baking powder
- ½ teaspoon (2.5 mL) salt
- 240 mL (1 cup) canned coconut milk
- 100 g (1 cup) sweetened shredded coconut
- For the Coconut Glaze:
- 120 g (1 cup) powdered sugar
- 60 mL (4 tablespoons) coconut milk
- 30–40 g (¼–⅓ cup) shredded coconut, preferably toasted
Instructions
- Preheat the oven: Heat oven to 175°C (350°F). Grease and line a 23 × 13 cm (9 × 5-inch) loaf pan with parchment paper.
- Cream the butter and sugar: Beat the softened butter and sugar for 3–4 minutes, until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Make the batter: Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. Begin and end with the flour. Mix just until combined.
- Add the coconut: Fold in the shredded coconut gently.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil during the final 15–20 minutes.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely.
- Make the glaze: Whisk the powdered sugar and coconut milk until smooth. Add a little more coconut milk if needed to reach a thick but pourable consistency.
- Glaze: Drizzle the glaze over the cooled loaf and immediately sprinkle with shredded or toasted coconut.
- Serve: Let the glaze set for about 15–20 minutes, then slice and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- Toasting the shredded coconut enhances the flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg