Description
A delightful and moist coconut loaf cake that evokes tropical feelings, perfect for brunch, dessert, or a sweet snack.
Ingredients
Scale
- 1 cup coconut milk, full-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free alternative)
- 2 teaspoons baking powder
- 1 cup granulated sugar (or brown sugar)
- 1/2 teaspoon salt
- 3/4 cup shredded coconut
- Zest of 1 lime (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a bowl, whisk together the coconut milk, eggs, and vanilla extract until combined.
- In another bowl, sift together the flour, baking powder, sugar, and salt. Add lime zest if using.
- Gradually fold the dry mixture into the wet ingredients, being careful not to overmix, then fold in shredded coconut and nuts if using.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For an optional glaze, mix powdered sugar with a bit of coconut milk and drizzle over the cooled cake.
Notes
Avoid overmixing to maintain a tender cake. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: coconut, loaf cake, tropical dessert, baking, sweet treats