This coconut loaf cake is irresistibly soft and moist and comes together effortlessly. The batter is infused with rich coconut milk and desiccated coconut, creating a deep, tropical flavour. Once baked, the cake is drizzled with a luscious cream cheese glaze and finished with a delicate sprinkle of desiccated coconut for the perfect touch of sweetness and texture.
Being from Ghana, I’ve enjoyed my fair share of fresh coconuts. Growing up, we had a couple of coconut trees at home, and I remember my failed attempts at climbing them to pluck a coconut. Thankfully, there was an easier way—just a short stroll down the road, and you’d find a vendor selling fresh coconuts, ready to be enjoyed.Â
In Ghana, we relish the refreshing coconut water, known locally as kube nsuo, and the rich, flavourful flesh. In the tropical heat, there is nothing quite like sipping on the naturally sweet coconut water, then scooping out the soft, delicious flesh for a truly satisfying treat.
Coconut flesh is incredibly versatile and can be used in various ways in food. When blended with water and then strained, it yields coconut milk. Additionally, when grated and dried, it becomes desiccated coconut, a great ingredient for enhancing the flavour and texture of baked good.
Why you will love this recipe
Soft and moist coconut cake– this recipe creates a tender cake with a moist crumb. Every bite is rich and tender, with no dry crumb in sight.
Fluffy texture- the cake is soft with a fluffy crumb.Â
Rich and full of coconut flavour-Â this cake is perfectly balanced with the tropical taste of coconut. I used coconut milk in the batter and added desiccated coconut for extra flavour and texture. For the glaze, I whipped cream cheese with icing sugar and coconut milk, enhancing the richness with a touch of coconut extract.
Easy to make- this recipe is easy to follow with no complicated steps, making it perfect for bakers of all levels.
Luscious coconut cream cheese glaze- smooth and rich, this glaze combines cream cheese, whipping cream, and coconut milk for a decadent burst of coconut flavour.
Ingredients for the coconut loaf cake
Cake flour – Flour provides the structure of the cake. In this recipe, I use cake flour which has a lower protein content, resulting in less gluten formation. This produces a cake with a softer, more delicate crumb. Cake flour contains 7-9% gluten, whereas all-purpose has 10-12% .Â
Baking Powder – known as a leavening agent produces gas that expands when heated and helps the cake rise, creating a light and fluffy texture.
Salt- Enhances the flavour of the cake and balances the sweetness.
Unsalted Butter- Enhances the cake with a rich buttery flavour. Using unsalted butter allows better control over the cake’s salt content.
Oil– Helps keep the cake moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the cake’s flavour.
Sugar– Caster or granulated sugar sweetens the cake, while also retaining moisture in the cake.
Vanilla bean paste or extract– Adds flavour to the cake.
Eggs– The protein in eggs helps bind the ingredients, and when whisked, eggs can trap air, contributing to the rise and fluffiness of the cake. They also create a smooth batter and add moisture and richness, ensuring the cake remains soft and flavourful.
Coconut milk– Full-fat coconut milk enhances the cake with a rich coconut flavour while keeping it moist and tender.
Desiccated coconut- Adds texture and more rich coconut flavour to the cake.Â
Coconut cream cheese glaze
Cream cheese– full-fat cream cheese is the best. Before making the glaze take it out 30 minutes before to get it to room temperature.Â
Icing sugar- sweetens the glaze.Â
Coconut milk– enhances the flavour while also contributing to the smooth, creamy consistency of the glaze.Â
Vanilla bean paste or extract–Â adds flavour to the glaze.Â
Coconut extract- adds extra coconut flavour.Â
How to make the coconut loaf cake
Prepare
- Preheat the oven to 160°C Fan/180°C/350°F.Â
- Thoroughly grease your bundt or loaf pan with non-stick baking spray. Position the rack on the third shelf or in the centre of the oven.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- To the bowl of the stand mixer or a large mixing bowl add room temperature butter, sugar, oil and vanilla bean paste.
Cream butter and sugar
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat butter, oil, sugar, vanilla bean paste, and sugar until light and creamy.This process should take about 10 minutes and helps incorporate air into the batter, creating a light and fluffy cake. Remember to occasionally scrape down the sides and bottom of the bowl to ensure all ingredients are well mixed.
Beat in the eggs
Add eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture may appear curdled; this is normal. Remember to scrape the sides and bottom of the bowl to ensure even mixing.
Mix in dry and wet ingredients
- With the mixer on low speed, gradually incorporate the flour into the mixture in three intervals, alternating with the coconut milk and beginning and ending with the flour. Continue to beat on a low speed until everything is well combined.
- Mix in the desiccated coconut.
Bake and cool the cake
- Pour batter into the bundt tin and bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean with a few crumbs sticking to it.
- Cool the cake in the pan for 10 minutes before inverting onto a wire rack to cool completely before glazing.
Coconut cream cheese glaze
The glaze is sweet, creamy, and tangy, with a rich coconut flavor. It comes together effortlessly.
To begin make sure the cream cheese is softened to room temperature before use. This ensures your glaze is smooth and not lumpy.
To make the glaze, whisk together icing sugar, cream cheese, and coconut extract until smooth and well combined. Add coconut milk a little at a time until you are happy with the consistencyÂ
Glaze the cake
Set the cake on a serving plate. Generously drizzle the glaze over the cooled bundt cake, ensuring an even coating. Finish by sprinkling desiccated coconut on top for added texture and flavor.
How to store the coconut loaf cake
The coconut bundt loaf can be stored in the fridge for up to 5 days.
To freeze, allow your cake to cool completely. Wrap the plain cake tightly in cling film or plastic wrap, then foil or place in an airtight container. Freeze for up to 3 months.
The day before you plan to serve, let the cake thaw overnight in the fridge still wrapped to prevent condensation. Then bring it to room temperature.Â
Tips for making this coconut bundt cake
Cream your sugar and butter until light and fluffy in texture. This incorporates air into the mixture creating a light and fluffy texture and evenly disperses the sugar throughout the batter.Â
Prepare your pan properly. If you are using a bundt tin, ensure it is generously greased to prevent sticking. For a loaf pan, grease the sides and bottom and then line it with parchment paper. This allows for easy removal of the cake.
Use room temperature ingredients. Bring your butter and eggs, to room temperature before baking. This ensures the batter mixes evenly and the cake bakes perfectly.
Measure your ingredients precisely. Use a scale for accuracy.
Do not over-mix the cake batter as this can develop gluten, resulting in a dense tough cake.
Pre-heat your oven. This ensures your oven is properly heated to the correct temperature before baking.Â
For more loaf recipes check these out
Coconut Loaf Cake
Ingredients
Coconut Loaf Cake
- 120 g (½ cup) unsalted butter room temperature
- 30 g (2 tablespoons) oil neutral
- 150 g (¾ cup) caster or granulated sugar
- 2 eggs
- 180 g (1½ cups) cake flour
- 1 teaspoon baking powder
- 50 g (½ cup) desiccated coconut
- 120 ml (½ cup) coconut milk
Cream Cheese Coconut Glaze
- 120 g (½ cup) cream cheese room temperature
- 100 g (1 cup) icing sugar
- 2 tablespoons coconut milk
- ½ teaspoon vanilla bean paste
- ½ teaspoon coconut extract
Instructions
Coconut Bundt Cake
- Preheat oven to 160°C Fan/180°C/350°F. Generously grease the 8x5 inches bundt or loaf pan with non-stick spray.
- Sift cake flour, baking powder, and salt in a large bowl. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat butter, oil, sugar, and vanilla bean paste until light and creamy for 10 minutes, scraping the bowl down occasionally.
- Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low speed, add the flour mixture in three additions, alternating with coconut milk and beginning and ending with the flour. Use a spatula to scrape the bowl well and incorporate any bits of flour, Beat low speed until combined.
- Mix in the desiccated coconut.
- Pour batter into the bundt or loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Place the pan on a wire rack and let it cool for 10 minutes. Then, invert the cake onto the rack and allow it to cool completely before glazing the cake,,
Cream Cheese Coconut Glaze
- Beat cream cheese, icing sugar, vanilla bean paste and coconut extract on low speed until combined. Mix in coconut milk 1 tablespoon at a time, until glaze can be poured. Pour the glaze over the cake and let set before serving,
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