Taste Tropical Paradise: Easy Coconut Loaf Cake Recipe – Moist Dessert Idea
Bring the tropics to your kitchen with this easy coconut loaf cake! Soft, moist, and bursting with coconut flavor, this loaf is perfect for brunch, dessert, or a sweet afternoon treat. Simple to make yet irresistibly delicious, it’s a tropical paradise in every bite.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Loaf pan (9x5 inch)
- Measuring cups & spoons
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (or coconut oil for vegan)
- 1 cup granulated sugar (or coconut sugar for natural sweetness)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- ½ cup coconut milk
- 1 cup shredded coconut (unsweetened preferred)
- Optional Glaze: 1 cup powdered sugar, 2–3 tbsp milk, ½ tsp vanilla
- Garnish: toasted coconut flakes
Instructions
- Prepare Pan & Oven: Grease and line loaf pan. Preheat oven to 350°F (175°C).
- Mix Dry Ingredients: Whisk flour, baking powder, salt, and shredded coconut.
- Mix Wet Ingredients: Cream butter and sugar until fluffy. Add eggs, vanilla, and coconut milk.
- Combine: Fold dry mixture into wet until just combined. Do not overmix.
- Bake: Pour batter into loaf pan. Bake 45–55 minutes until golden and toothpick comes out clean.
- Cool & Glaze: Cool 10 minutes in pan, then transfer to rack. Drizzle glaze and sprinkle toasted coconut.
- Serve: Slice and enjoy warm or at room temperature.
Notes
- Use unsweetened shredded coconut for balanced sweetness.
- Don’t overbake—check with toothpick for moist crumb.
- Add lime zest or pineapple for tropical variations.
- Freeze slices individually for easy grab-and-go treats.
- Always add glaze fresh after thawing for best texture.