Description
This Coconut Cream Loaf Cake is rich, moist, and topped with a creamy glaze and fluffy shredded coconut. It’s an easy, tropical-inspired bake that’s perfect for brunch, dessert, or anytime you want something sweet and comforting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, divided
- 1 cup powdered sugar
- 2–3 tablespoons milk or coconut cream (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
- Stir in coconut cream and vanilla. Fold in dry ingredients until just combined.
- Mix in half the shredded coconut. Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, tenting with foil if browning too fast. Test doneness with a toothpick.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Mix powdered sugar and milk (or more coconut cream) to create a glaze. Spread over cooled cake and top with remaining coconut.
Notes
- Use room-temperature ingredients for a smooth, even batter.
- Toast half the shredded coconut for a flavor and texture boost.
- Let the loaf cool completely before glazing to avoid melting the icing.
- This cake tastes even better the next day as flavors deepen.