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Tender Coconut Loaf Cake

A moist and buttery cake infused with shredded coconut, perfect for breakfast, afternoon tea, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Bakery, Tropical
Calories: 340
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces Eggs
  • 3/4 cup Coconut milk
  • 1 tsp Vanilla
  • 1/2 tsp Almond essence
  • 1 1/4 cups Butter
Dry Ingredients
  • 1 3/4 cups Flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 3/4 cup Confectioners sugar
  • 1 3/4 cups Sugar
Coconut
  • 1 1/2 cups Coconut (shredded)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla and almond essence.
  5. In another bowl, whisk together the flour, baking powder, nutmeg, and salt.
Baking
  1. Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until combined.
  2. Fold in the shredded coconut.
  3. Pour the batter into the prepared loaf pan and smooth the top.
  4. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature for up to 2 days or in the fridge for up to 1 week. Can also be frozen for up to 3 months.