A simple yet elegant sponge cake, full to the brim with the delicious coconut flavour – perfect for afternoon tea, or a scrumptious treat!
This cake is a beautifully simple yet delicious bake for all of the coconut lovers out there… it is heavenly.
Coconut recipes
My coconut brownies recipe is pretty popular recipe on my blog, and they go down an absolute storm when I post them on my social media pages. I always forget that coconut is loved by so many, but is forgotten so often. Don’t worry, I know there are a load of you who hate coconut, but there are plenty of coconut free recipes on this blog.
My bounty fudge is an easy go to coconut recipe for me as well as I tend to shove in as much bounty as possible, along with my bounty cheesecake. I decided therefore it would be time to post my recipe for my coconut loaf cake as I know you’ll all love it! I also have a jam version of this (YUM!) – my jammy coconut loaf cake.
Coconut
I do realise that not everyone likes coconut, but I seriously do underestimate how many do like it – like I find its a flavour that is forgotten about, but when remembered – it is cherished so highly – and this bake is so easy to make and enjoy.
For the cake I use desiccated coconut as it’s a lightweight ingredient that is easy to buy in supermarkets. The coconut in the sponge makes each mouthful so moist yet full of flavour. The decoration is a simple water icing with more desiccated coconut on top. It makes for a delightful texture that everybody craves in something coconutty.
If you want, you can definitely lightly toast the coconut for the decoration of the cake. Add the desiccated coconut to a dry frying pan on a medium heat and move it about constantly until it is golden. It won’t take long to toast at all so be careful!
Loaf Cake
This recipe is utterly delicious – yet so super easy to make. It makes a nice change from your regular cakes you get at coffee shops, or even the staple bakes that you might make at home – and, it looks impressive, even considering how simple it is!
The rest of the ingredient for the sponge are simply a butter (I use either block unsalted butter or a baking spread for a cake sponge, caster sugar, self raising flour and eggs. Mix this all together with the desiccated coconut mentioned above and you have a cake mix.
I wacked this cake out at a dinner party recently, and nobody knew it was seriously THAT simple! And equally as yummy. Loaf cakes always go down an absolute treat – just like my Terry’s Chocolate Orange Loaf, Red Velvet Loaf, Sticky Toffee Loaf and my White Chocolate and Raspberry Loaf.
I use a 2lb loaf tin for this cake, and whilst I say 2lb loaf tin… some vary in size. No idea why these tins can’t be consistent in their sizing but we move… make sure to line the tin well and then fill it no more than 2/3 full.
Tips & Tricks
- You can turn this cake into a normal round cake if you like, but the baking time will be less – about 35-40 minutes – be careful when baking if you use a different tin!
- I use desiccated coconut because it is readily available in my local supermarket – and it tastes utterly delicious when toasted – I matched this with the simple water icing, but if you would prefer a buttercream recipe there are plenty available on my recipes page – or just search ‘buttercream’ on my blog!
- This cake will last 3 days, at room temperature, in an airtight container, or you can freeze it for up to 3 months.
- I use this Tala 2lb loaf tin
- I use this baking parchment
Coconut Loaf Cake
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Ingredients
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self raising flour
- 4 medium eggs
- 2-3 tbsp whole milk
- 75 g desiccated coconut
Topping and Decoration
- 250 g icing sugar
- 1-2 tbsp water
- 25 g desiccated coconut
Instructions
Cake
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Grease & line a 2lb loaf tin with parchment paper, and preheat your oven to 180ºc/160ºfan
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Beat together the unsalted butter and caster sugar until smooth and creamy – this can take a couple of minutes.
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Add in the self raising flour, eggs, and whole milk and beat again until smooth.
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Once smooth, briefly mix in the coconut and pour into your tin.
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Bake in the oven for 45-55 minutes, testing the cake after 45 minutes, but a skewer should come out clean – depending on your oven it can take the full amount of time, if not a tad longer!
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Once baked, remove from the oven and leave to cool fully in the tin.
Topping and Decoration
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In a bowl, mix together the icing sugar and water until smooth.
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Remove the cake from the tin and pour the icing over the top – sprinkle with the dessicated coconut and leave the icing to dry. Enjoy!
Notes
- You can turn this cake into a normal round cake if you like, but the baking time will be less – about 35-40 minutes – be careful when baking if you use a different tin!
- I use desiccated coconut because it is readily available in my local supermarket – and it tastes utterly delicious when toasted – I matched this with the simple water icing, but if you would prefer a buttercream recipe there are plenty available on my recipes page – or just search ‘buttercream’ on my blog!
- This cake will last 3 days, at room temperature, in an airtight container, or you can freeze it for up to 3 months.
- I use this Tala 2lb loaf tin
- I use this baking parchment
ENJOY!
Find my other recipes on my Recipes Page!
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