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Nostalgic Coconut Loaf Cake

This coconut loaf cake is a simple, comforting treat that combines toasted shredded coconut, butter, and flour into a moist, tender crumb with a golden crust. Its rich coconut aroma and chewy texture make it an inviting centerpiece for lazy weekend mornings or cozy afternoons, evoking warm memories of family kitchens. The cake is finished with a toasted coconut topping that adds crunch and visual appeal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter softened
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract optional
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 120 ml coconut milk full-fat preferred
  • 100 g shredded coconut unsweetened, toasted

Equipment

  • Loaf pan (9x5 inches)
  • Mixer (hand or stand)
  • Sifter
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan and set aside.
  2. In a small bowl, toast the shredded coconut in the oven or a dry skillet until golden and fragrant, about 5-7 minutes. Set aside to cool.
  3. In a large mixing bowl, cream the softened butter and sugar together using a mixer on medium speed until pale and fluffy, about 3-4 minutes. This develops a light base for your batter.
  4. Add eggs one at a time, beating well after each addition. Ensure eggs are at room temperature for smooth incorporation.
  5. Mix in the vanilla extract if using, then sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the coconut milk, until just combined. Be gentle to keep the batter airy.
  6. Gently fold in the toasted shredded coconut, distributing it evenly throughout the batter. The mixture should be thick and fragrant with coconut aroma.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of toasted shredded coconut on top for added crunch.
  8. Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden and a toothpick inserted in the center comes out clean. Cover loosely with foil after 40 minutes if the coconut begins to brown too quickly.
  9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before slicing.
  10. Once cooled, slice the loaf with a serrated knife. The cake should be moist, with a chewy coconut texture and a golden crust, ready to enjoy with tea or coffee.

Notes

For an extra coconut flavor, sprinkle toasted coconut on top just before baking. Rest the cake fully before slicing to ensure clean cuts and prevent crumbling.