Coconut Loaf Cake -

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional, for extra flavor)
3/4 cup coconut milk (or regular milk)
1 cup sweetened shredded coconut

For the Glaze:

1 cup powdered sugar
2–3 tablespoons coconut milk
1/4 cup toasted shredded coconut (for garnish)

Preparation

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2–3 minutes.

Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla and coconut extracts.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.

Step 6: Fold in Shredded Coconut
Gently fold the shredded coconut into the batter using a spatula.

Step 7: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar and coconut milk until smooth and pourable.

Step 9: Glaze and Serve
Allow the cake to cool completely before drizzling the glaze over the top. Sprinkle with toasted shredded coconut for garnish.

Tips for Success

Coconut Milk Substitute: Use regular milk or almond milk if needed, but coconut milk enhances the flavor.
Toast the Coconut: Lightly toast shredded coconut in a dry skillet for extra aroma and texture.
Avoid Overmixing: Mix just until the batter comes together for a tender crumb.

Why You’ll Love This Recipe