Coconut Loaf

This coconut loaf cake is one we love to make around the Easter holiday.

An easy homemade all made from scratch loaf cake that's decadently delicious.

The cake is rich with butter and has a wonderful coconut-thin glaze on top.

The kids often help make this loaf because it's so easy and can be adapted with mix-ins and also decorated to match a party theme or holiday.

Around Easter time, this loaf can have tinted frosting and coconut with the addition of colorful candies on top.

You may also like to try our Coconut Cream Pie recipe or our Coconut Chocolate Chip Banana Cake.

If you love coconut don't miss trying this delicious cake, everyone compliments the texture and delicious crumb this has.

Scroll down to the printable recipe and give it a try it's so simple.

Step By Step Easy Cake

1. Prepare the loaf pan by greasing or lining it with parchment paper
2. Preheat the oven to 350 degrees
3. Cream sugar and butter together until light
4. Add all other ingredients then fold in the coconut do not overmix batter
5. Bake, cool, glaze the cake, or serve topped with powdered sugar

Ingredients You Will Need (scroll to the printable recipe card for exact measurements)

• coconut
• sugar
• butter
• vanilla extract, coconut extract
• coconut milk
• flour
• salt
• eggs
• baking powder
• Optional:
• toasted sweetened shredded coconut-see notes below for directions

Tips

• use canned coconut milk or fresh
• always grease the pan heavily or line it with parchment paper
• do not overmix the batter
• use the toothpick method in the middle to ensure the brownies are baked all the way through
• any 
• you will need a pan that holds the equivalent of a 9 x 5 loaf pan which is approximately 8 cups if you prefer a different style of cake (I have used a 12 x 7 rectangular pan or you can use a 9 x 9)
• this recipe can be doubled
• decorate the cake with tinted frosting for Easter with peeps, Easter malted milk eggs, or make coconut cluster nests with jelly beans
• dust with powdered sugar and omit the glaze if you prefer 

Other Additions

• add mini chocolate chips to the batter
• orange zest  or lemon zest adds a nice flavor to the batter
• use a medley of chopped nuts including the classic pecans and chocolate chips in the batter
• serve the cake unfrosted and topped with berries and whipped cream
• add crushed pineapple and pecans with coconut for garnish
• chop some dates, raisins, or other dried fruits for garnish with coconut
• toasted almonds, chocolate chips with the coconut (mom called it almond joy pound cake) then drizzle with chocolate frosting instead of white
• Note: how to make toasted coconut: Bake at 350 on a silicone mat or parchment paper for 8-12 minutes, stirring a few times so that the coconut browns evenly.  This can also be done in the microwave on a paper plate. Turn to high at 30-second intervals.

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Remember this loaf can be left plain, glazed or even served with fresh fruits, whipped cream and toasted coconut.


Let us know how you like our recipe, it's one of our favorites for being avid coconut lovers.

Coconut Loaf

Yield: 12

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This is a delicious coconut loaf cake that can be served plain, glazed or topped with fruit and cream

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1 cup shredded coconut, sweetened
• Optional: sprinkle the top with cinnamon sugar mixture before baking
• Glaze:
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup coconut milk or more to make a free-flowing glaze
• Optional: toasted coconut for garnishing

Instructions

1. Preheat the oven to 350 degrees.
2. Line a 9 x 5 loaf pan or a small rectangular cake pan with parchment paper or heavily grease it and shake a little flour into it.
3. Beat the butter and sugar together until light in color.
4. Whisk in eggs, and coconut milk, extract, and evenly blend together.
5. Stir the flour, baking powder, and salt until again just blended together.
6. Fold in the 1 cup of coconut
7. Pour into prepared pan.
8. Optional: sprinkle the top with cinnamon sugar mixture before baking
9. Bake for around 60 minutes using the toothpick method in the center to make sure it comes out clean.
10. Cool completely.
11. Split the loaf with a sharp knife fill it with frosting, place the top back on add frosting to the top, and more coconut.
12. Tip note: for fewer cake crumbs, freeze the cake on wax paper for around two hours then slice it in half with a serrated-edged knife.
13. For those who want just a glaze:
14. Mix 2 cups of powdered sugar with, vanilla, and coconut milk and keep adding until a light-flowing glaze is achieved.
15. Drizzle over a cooled loaf and garnish with toasted coconut.

Notes

Tips

• use canned coconut milk or fresh
• always grease the pan heavily or line it with parchment paper
• do not overmix the batter
• use the toothpick method in the middle to ensure the brownies are baked all the way through
• any 
• you will need a pan that holds the equivalent of a 9 x 5 loaf pan which is approximately 8 cups if you prefer a different style of cake (I have used a 12 x 7 rectangular pan or you can use a 9 x 9)
• this recipe can be doubled
• decorate the cake with tinted frosting for Easter with peeps, Easter malted milk eggs or make coconut cluster nests with jelly beans
• Note: how to make toasted coconut: Bake at 350 on a silicone mat or parchment paper for 8-12 minutes, stirring a few times so that the coconut browns evenly.  This can also be done in the microwave on a paper plate. Turn to high at 30-second intervals.

Other Additions

• add mini chocolate chips to the batter
• orange zest or lemon zest adds a nice flavor to the batter
• use a medley of chopped nuts including the classic pecans and chocolate chips in the batter
• serve the cake unfrosted and topped with berries and whipped cream
• add crushed pineapple and pecans with coconut for garnish
• chop some dates, raisins, or other dried fruits for garnish with coconut
• toasted almonds, chocolate chips with the coconut (mom called it almond joy pound cake) then drizzle with chocolate frosting instead of white

Nutrition Facts

Calories

468.61

Fat (grams)

24.09 g

Sat. Fat (grams)

16.63 g

Carbs (grams)

61.54 g

Fiber (grams)

1.05 g

Net carbs

60.49 g

Sugar (grams)

48.32 g

Protein (grams)

4.01 g

Sodium (milligrams)

374.4 mg

Cholesterol (grams)

87.17 mg

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https://www.whatscookinitalianstylecuisine.com/2009/11/fresh-coconut-taste-from-tropics.html

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coconut loaf, frosted coconut cake, old fashioned coconut cake, Southern style coconut cake, old fashioned coconut cake, loaf coconut cake

cake recipes, coconut recipes, southern cake recipes, Island cake recipes

American, French, Southern style

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