If you’re dreaming of something sweet, soft, and just a little bit tropical, look no further than the coconut loaf cake. This easy, no-fuss bake is light, moist, and filled with the rich, nutty flavor of coconut. Whether you’re hosting afternoon tea, looking for a lunchbox treat, or simply baking to relax, this loaf cake is a crowd-pleaser that’s just as good with coffee as it is with dessert wine.
Here’s how to make a delicious coconut loaf cake from scratch — and why it might just become your next baking obsession.
Why You’ll Love This Coconut Loaf Cake
- Incredibly moist thanks to desiccated coconut and milk
- Simple ingredients, no fancy equipment needed
- Perfect for slicing, storing, and even freezing
- Easily dressed up with glazes or kept simple for everyday snacking
Coconut Loaf Cake Recipe
Ingredients:
- 175 g unsalted butter, softened
- 150 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- 50 g desiccated coconut (plus extra for topping)
- 100 ml coconut milk (or regular milk if preferred)
- Optional: zest of 1 lime or lemon for a citrus twist
Instructions
1. Preheat and Prepare the Tin
Preheat your oven to 170°C (150°C fan) or 340°F. Grease and line a 900g (2 lb) loaf tin with parchment paper or a loaf liner.
2. Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy. This is key for a soft texture, so don’t rush this step.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional citrus zest for added brightness.
4. Fold in the Dry Ingredients
Gently fold in the self-raising flour and desiccated coconut, being careful not to overmix.
5. Add Coconut Milk
Pour in the coconut milk and stir until just combined. The batter should be soft and spoonable.
6. Bake
Spoon the mixture into your prepared tin and smooth the top. Sprinkle a little extra desiccated coconut on top for added texture and crunch. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Optional Toppings & Twists
- Glaze: Drizzle with a simple icing sugar and lime juice glaze for a sweet-tart finish.
- Toasted Coconut: Toast some coconut flakes and scatter over the glaze for extra crunch.
- Pineapple Chunks: Fold in chopped pineapple for a pina colada-inspired version.
Storage Tips
- Store in an airtight container at room temperature for up to 4 days.
- Can be frozen (sliced or whole) for up to 2 months. Just wrap it well!
Serving Suggestions
- Enjoy a slice warm with a dollop of Greek yogurt or whipped cream.
- Serve with tropical fruit like mango or pineapple for a fresh contrast.
- Perfect on its own with a cup of tea or coffee for a cozy afternoon break.
Soft, fragrant, and delightfully coconutty, this coconut loaf cake is the kind of recipe that you’ll come back to again and again. It’s easy to make, stores beautifully, and always impresses — even though it requires minimal effort.
