Coconut Loaf Cake with Coconut Buttercream Frosting

This coconut loaf cake recipe is moist, easy to make, and delicious. The coconut buttercream frosting is so creamy, coconutty, and it melts in mouth. I love cakes and always want the fresh ones. On the other hand, making a big cake could be a hustle sometimes. It could go waste if I cannot finish the entire cake in a few days. This coconut cake recipe is perfect for a small family or individuals. I like to pair it with a cup of coffee or tea, and enjoy the afternoon.

What is the health benefit of coconut?

Coconut is rich in iron, manganese, copper and magnesium. It helps digestion systems, and reduce inflammation. Moreover, coconut water is also improves the skin care.

Can I bake coconut?

Coconut is easy to burnt. For bakery, it’s better put coconut inside the batter or dough, or place it after backing.

Ingredients for the Coconut Loaf Cake: 

For the coconut loaf cake:

Flour: 2 cup
Baking Powder: 2 tsp
Salt: 1/2 tsp
Egg: 3 Large
Butter: 3/4 cup
Sugar: 1 cup
Coconut Milk: 1 cup
Vanilla extract: 2 tsp
Shredded Coconut: 1/2 cup

For the coconut buttercream frosting:

Butter: 1 cup
Powdered Sugar: 1 cup
Coconut Milk: 2 tbsp
Vanilla Extract: 1 tsp
Shredded Coconut: 1/3 cup

Prep Time: 10 Mins
Cooking Time: 60 – 75 Mins
Total Time: 2 Hrs (120 Mins)
Serving: 6-8

Instruction:

1. Butter the loaf pan, then set aside.
2. In a medium bowl, add flour, baking powder, and salt, then mix well.
3. In another medium bowl, beat butter and sugar till it is creamy.
4. Then add 3 eggs, one at a time. And mix well.
5. Add 2 tsp vanilla extract, then mix well.
6. Add 1 cup coconut milk, then mix well.
7. After that, add the dry mixture, then mix well.
8. Add 1/2 cup shredded coconut, then mix well.
9. Pour the batter to the loaf pan, then bake 60 -70 mins at 325F.
10. Prepare the coconut creamy frosting meantime.
11. In a medium bowl, beat 1/2 butter.
12. Add 1 cup powdered sugar, then mix well.
13. After that, add 2 tbsp coconut milk, then mix well.
14. Add 1 tsp vanilla extract, then mix well.
15. Once the cake is cooled down, top up with the cream frosting by using a tube bag.
16. Finally, top up with 1/3 cup shredded coconut. Then, it is ready to serve.

Tips for Making a Coconut Loaf Cake:

• While Cooling the cake down in the loaf pan, make sure to cover it with a tin foil to prevent drying out.
• Glass pans always cooks faster, therefore, I baked 63 mins at 325F for this cake.
• Both sweetened coconut shreds or unsweetened shreds works fine. It depends on if you prefer a less sweet or more sweet style.
• The powdered sugar can be adjusted to 3/4 cup if you prefer a less sweet style.
• If you would like to see more bakery recipes, click here.

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