Coconut Loaf Cake with Coconut Milk

A loaf cake glazed with sugar icing, with a slice cut.

5 from 37 votes

Coconut Loaf Cake with Coconut Milk

A super moist and fluffy coconut loaf cake made with coconut milk and coconut flakes, and topped with simple sweet and tangy lemon glaze topping. The ultimate coconut cake!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: 8 inches by 4.5 inches loaf

Calories: 3268kcal

Author: Priya Maha

Ingredients

Cake

115 g butter
200 g granulated sugar
120 g all purpose flour
115 g shredded coconut unsweetened
150 ml coconut milk
3 eggs
¼ teaspoon salt
1 ½ teaspoon baking powder
1 teaspoon vanilla extract

Cake Glaze

40 g powdered sugar sifted
1 teaspoon lemon juice
1 tablespoon water warm

Metric - US Customary

Instructions

Preheat oven to 160 °Celsius. Grease and line an 8 inches by 4 inches loaf pan with parchment paper.
Sift flour, baking powder and salt and set aside.
In a separate bowl, cream butter until soft. Add granulated sugar and half of the coconut milk and beat until the mixture turns light and fluffy for about 2 minutes.
Add eggs, one at a time and beat well after each addition.
Fold in the sifted dry ingredients alternately with the remaining coconut milk and mix until the flour is well incorporated. Add vanilla extract and mix briefly.
Next, fold in the shredded coconut. Pour batter into the prepared loaf tin and bake for about 35 to 40 minutes until the cake is done.
Remove the coconut cake from the oven and let it cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
To prepare the lemon glaze icing, sift the powdered sugar into a bowl. Add lemon juice and water and mix until it reaches a runny consistency.
Fill the icing into a piping bag and drizzle on the cake as desired.

Notes

Over baking can result in the coconut loaf cake becoming too crumbly. When checking for doneness, do it at least 5 minutes before the baking time is up. Remove the cake from the oven as soon as a skewer inserted in the center comes out with a few soft crumbs attached to it. Waiting for a stage where the skewer comes out totally clean maybe a little too late for a moist coconut cake.

Use a sharp knife to cut the cake, to cut through the coconut shreds. A not-so-sharp knife will not be able to cut through the shreds resulting in rather crumbly cake slices.

Nutrition