Best 3 Moist Coconut Loaf Cake Recipes
Indulge in the delightful flavors of a classic dessert with a tropical twist: the moist coconut loaf cake. This delectable treat is a symphony of moist crumb, sweet coconut, and a hint of toasted perfection. The cake's tender texture is achieved through a careful balance of ingredients, including flour, sugar, eggs, butter, and coconut milk. Coconut extract and freshly shredded coconut add a burst of flavor, while a sprinkling of toasted coconut on top provides a delightful crunch. The recipe also includes variations for a decadent cream cheese frosting and a refreshing lemon glaze, allowing you to customize the cake to your liking. Whether you're a coconut enthusiast or simply seeking a delightful dessert, this moist coconut loaf cake promises to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
MOIST COCONUT LOAF CAKE
A delicious moist loaf cake bursting with coconut both inside and out!
Provided by Lovefoodies lovefoodies
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. see the recipe here! http://www.lovefoodies.com/moist-coconut-pound--loaf-cake.html
COCONUT LOAF CAKE
This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa
Provided by Member recipe by Charley Melon
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
- Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
MOIST COCONUT CAKE
This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.
Provided by Carolyn Bunkley
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
- Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
- Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
- Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
- Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
- Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g
Tips:
- To achieve a moist and fluffy texture, make sure to cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, which will help the cake rise and become tender. - Use freshly grated coconut for the best flavor and texture. You can also use unsweetened shredded coconut, but be sure to toast it in the oven before using to bring out its flavor. - Don't overmix the batter. Overmixing can develop the gluten in the flour, which can make the cake tough. Mix just until the ingredients are combined. - Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake. - Allow the cake to cool completely before frosting. This will help the frosting set properly and prevent it from melting.Conclusion:
This moist coconut loaf cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy texture, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this coconut loaf cake a try. You won't be disappointed!
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