Coconut Loaf Cake
A buttery, coconut loaf cake topped with homemade coconut glaze. This cake is moist and delicious! Perfect for brunch!
Servings: 1 loaf cake
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened coconut milk canned
- 1 cup shredded coconut sweetened
- 1 cup confectioners' sugar
- 1/3 cup unsweetened coconut milk canned
- 1 tsp vanilla extract
Preheat the oven to 325 degrees.
In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.
While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork.
Add-in one egg at a time, beating just to incorporate.
Next, beat in extracts.
Turn the mixer to low and alternate flour mixture and coconut milk until combined.
Scrape the sides and bottom of the bowl.
Next, add in shredded coconut to the batter and give it one more quick mix.
Prepare a loaf pan (we use this ceramic loaf pan) with a strip of parchment paper and butter.
Then, pour batter into the loaf pan, spread evenly, and bake for about 1 hour to 1 1/2 hours. THE TIME WILL VARY PER OVEN. You have to check the loaf and make sure it's finished. The top will be a golden brown and the center comes out (almost) clean with a toothpick. Please check the center with a toothpick to ensure the loaf is finished. If it's not, it will fall in the middle when you take it out. NOTE - The pan you use will also affect cooking time. It's OKAY if the loaf takes 1 1/2 to 2 hours as long as you're checking it and the middle has risen. Once the middle rises remove it.
In a small bowl combines all of the ingredients and whisk using a fork until combined!
Pour over the bread once it’s cooled for 10-15 minutes.
Top the coconut loaf and glaze with shredded coconut.
Cooking time varies. Use the toothpick method to check the loaf. Make sure the center is fully cooked before removing it from the oven.
TIP - The pan you use will affect the cooking time. Glass, tin or ceramic are all completely different materials and the cooking time will vary depending on this.
We personally like the ceramic loaf pan and the cake does bake a little quicker when using it. The bottom line is, bake the cake until it's done! The middle will rise and the cake will be done. If it takes 1 hour, 1 1/2 hours or 2 hours.
Calories: 5119kcal | Carbohydrates: 620g | Protein: 50g | Fat: 282g | Saturated Fat: 193g | Cholesterol: 1121mg | Sodium: 2870mg | Potassium: 1572mg | Fiber: 14g | Sugar: 465g | Vitamin A: 6591IU | Vitamin C: 6mg | Calcium: 332mg | Iron: 17mg