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–+ servings
dreamcaketrue

Coconut Loaf Cake

The most delicious, fluffy, and easy-to-make Coconut Loaf Cake.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 459 kcal

Ingredients
 

For The Coconut Loaf

  • 1½ cup Granulated sugar
  • ¾ cup Butter, Room temperature
  • 3 Eggs, Room temperature
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Coconut extract
  • 1¾ cup All-purpose flour, Spooned and leveled
  • 1½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¾ cup Coconut milk, Shake the can before opening
  • ½ cup Shredded coconut, Sweetened

For The Drizzle

  • ¼ cup Coconut milk

For The Icing

  • ¼ cup Cream cheese, Room temperature
  • ¾ cup Coconut Milk
  • 2 cups Powdered sugar, Sifted
  • ¼ teaspoon Coconut extract
  • ¼ teaspoon Vanilla extract, Clear

Instructions
 

How To Make The Loaf

  • Preheat the oven to 325°F, and line a 9X5 loaf pan with parchment paper. Set it aside.
  • Cream the butter and the sugar until the mixture is light in color and fluffy.
    1½ cup Granulated sugar, ¾ cup Butter
  • Lightly beat the eggs and add to the above mixture while the mixer is running on low. Add the extracts and beat well.
    3 Eggs, ½ teaspoon Vanilla extract, ½ teaspoon Coconut extract
  • Sift together the flour, baking powder, and salt. Add the dry ingredients alternating with the coconut milk. Start and finish with dry ingredients.
    1¾ cup All-purpose flour, 1½ teaspoon Baking powder, ¼ teaspoon Salt, ¾ cup Coconut milk
  • Add the shredded coconut and gently mix. DO NOT OVERMIX.
    ½ cup Shredded coconut
  • Pour the batter into the lined pan and bake for one hour and 15 minutes. After an hour check the loaf by inserting an insert in the middle of the loaf, and if the insert comes out clean or with a few crumbs, the loaf is done. If it is too wet, bake it for another 15 minutes.
  • When the pan is removed from the oven, immediately poke the loaf with a long skewer, and pour ¼ cup of the coconut milk all over the loaf. Let the cake cool down in the pan for half hour then transfer it to the cooling rack to cool down completely.
    ¼ cup Coconut milk

How To Make The Icing

  • Using the paddle attachment, beat the room-temperature cream cheese until smooth and lump-free.
    ¼ cup Cream cheese
  • Add the coconut milk and the extracts.
    ¾ cup Coconut Milk, ¼ teaspoon Coconut extract, ¼ teaspoon Vanilla extract
  • Start adding the powdered sugar in spoonfuls. Once all the powdered sugar is added, test the consistency of the icing. If it is too dry add more coconut milk, and if it is too runny add more powdered sugar. The icing should have a creamy and spreadable consistency.
    2 cups Powdered sugar
  • Once the loaf is cool completely, spread the icing all over the loaf. Sprinkle the shredded coconut over the icing and press it down. Let the loaf set before cutting it.

Nutrition

Calories: 459kcalCarbohydrates: 75gProtein: 5gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 286mgPotassium: 157mgFiber: 1gSugar: 32gVitamin A: 573IUVitamin C: 0.4mgCalcium: 64mgIron: 3mg
Keyword BEST LOAF, COCONUT LOAF, loaf, MOIST LOAF CAKE
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