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.
  • Bake the Cake:
    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.
  • 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.

Enjoy baking and sharing this delicious coconut loaf cake with your loved ones!