Are you craving a moist, flavorful cake that transports you to a tropical paradise? Then look no further! This Coconut Loaf Cake recipe is the perfect answer. It's incredibly easy to make, even for beginner bakers, and the result is a deliciously moist and tender loaf cake bursting with the delightful flavor of coconut. This recipe is perfect for a quick dessert, a delightful afternoon tea treat, or even a special occasion. Whether you're searching for easy recipes, healthy meals, or quick dinner ideas (though this is more dessert!), this homemade cooking project is sure to become a favorite. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup coconut milk (full-fat recommended for extra richness)
- Optional: ½ cup toasted coconut flakes for topping
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Dusting with flour helps prevent sticking.
Making the Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and airy cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer. It incorporates air for a better texture.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing develops gluten, leading to a tough cake.
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Stir in the shredded coconut.
Baking and Serving:
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Pour the batter into the prepared loaf pan and spread evenly.
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Sprinkle with toasted coconut flakes, if desired, for an extra touch of coconutty goodness.
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Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Coconut Loaf Cake:
- Use good quality coconut: The flavor of your coconut will significantly impact the overall taste of the cake.
- Don't overmix the batter: Overmixing leads to a tough cake. Mix until just combined.
- Let the cake cool completely before slicing: This allows the cake to set properly and prevents it from crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Lemon Coconut Loaf Cake: Add the zest of one lemon to the batter for a bright, citrusy twist.
- Chocolate Coconut Loaf Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Pineapple Coconut Loaf Cake: Add ½ cup drained crushed pineapple to the batter.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This delicious coconut loaf cake is a guaranteed crowd-pleaser, perfect for satisfying any sweet tooth. Enjoy this easy and delicious recipe, and remember to share your baking creations with friends and family! Happy baking!