Coconut Loaf Cake!
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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
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
- Grease & line a 2lb loaf tin with parchment paper, and preheat your oven to 180ºc/160ºfan
- Beat together the unsalted butter and caster sugar until smooth and creamy - this can take a couple of minutes.
- Add in the self raising flour, eggs, and whole milk and beat again until smooth.
- Once smooth, briefly mix in the coconut and pour into your tin.
- 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!
- Once baked, remove from the oven and leave to cool fully in the tin.
Topping and Decoration
- In a bowl, mix together the icing sugar and water until smooth.
- 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!
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J x
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Thanks Jane – great recipe & delicious cake! It’s taken me back to my childhood memories of mum bakes! And both my mum & dad have enjoyed a slice or two of the 2021 version : )
Could this recipe be used to make coconut cupcakes instead of the loaf? Thanks 🙂 X
Hey! Yes xx
Would there be a way to adapt this to make it without gluten? Is it just a case of swapping the flour over or would you need to add other ingredients?
Hello! Typically it’s a straight swap to gluten free alternative, but you may have to add Xantham gum x
I noticed for your lemon drizzle recipe you mentioned mixing lemon juice and caster sugar to drizzle over the cake when cooling, would you recommend doing something similar with lime juice and sugar for this or do you think it would taint the flavour of the coconut cake?
I think it would be delicious!
Hi ya, would it be ok to use stork instead of butter?
Thanks x
Yes for sure!
Hi Jane, my dad really loves coconut and cherry loaf cake, would I be able to add in some oppies cherries and this cake still work ?
I’m sure that would be delicious!
This looks absolutely yummy!! Can I use unsweetened shredded coconut instead of dedicated coconut?
I haven’t tried this myself but I reckon so!
Would this cake freeze well? Either before or after icing? Thanks 😊
It freezes well before or after icing, but before is just easier I think to store x
Hi Jane. I follow many of your recipes and this one is new to me. I’ve been requested I make a coconut cake for a friend. If I was to follow your recipe, what size tins should I use? I was hoping to use 8″ tins but I’m unsure as to how much to increase (if I need too), the ingredients by.
I’d be using round Tins by the way. Thank you.
I would use a minimum of a 250g/5 egg mix for two 8″ tins if that makes sense to get a small two layer cake x
My coconut cake seems to be going quite dense? It’s not really like fluffy cake at all. Put in a small round tin and when it’s cut the top and touch it, it just feels not like a sponge. Don’t know why though. I tried a second attempt with baking longer, and turned out the same. But cupcakes seem to be fine. What am I doing wrong? Thanks x
A round tin, and a loaf tin are quite different in how they bake, and are very very different to cupcakes due to the timings – but also the coconut in the cake will create a different texture. It could be a number of reasons but I can’t be certain I’m afraid!
Tried this recipe as cupcakes! Was yummy! Would you reccomend using this recipe in 2 6 inch tins? Thanks :))
I’m not 100% sure as I don’t often bake 6″ cakes, but it’s worth a go! X
Made the cake today, instead of making the icing with water I made it with lime juice and it’s great with the sweet coconuttyness of the cake 😁 The cake is lovely, moist and absolutely delicious! 🥰
Could you put this recipe into cupcakes, or do you have a coconut cupcake recipe please, thanks x
Hi!
Im new to baking and im loving following your recipes 😁 will definitely be trying this this week, just wondering how I could add Jam to this as I’m obsessed with jam and coconut combo . Thanks so much 🙂
Yes you should be able to fold some through!!
Hi this looks great!
would it be possible to substitute the desiccated coconut for coconut flakes? Would you need to blend first?
I’m afraid I haven’t tried this with coconut flakes. Generally, desiccated coconut is so fine and light it works well, whereas I can imagine flakes, even if blended may be a little chewier?! I could be wrong though as I’ve never blended flakes!