Coconut Loaf Cake

The days we spent in Sydney will always be some of my family's best memories. Waking to the screechy sounds of the morning kookaburra cackle, swimming at the Harbour beaches, and enjoying the Pacific Beaches - we surely took good advantage of all Australia had to offer in the just under two years we lived there.

While I didn't quite muster up the courage to buy a package of kangaroo ("roo") meat at Woolies to make stew, I did embrace other Aussie favs like Tim-Tams, lamington cake, pavlova, and flat whites. And of course, I needed a little nibble to serve with them. It's thanks to the Australian chef Bill Granger that this deliciously sturdy and sweet coconut loaf cake crossed my radar. From everyday ingredients comes a dessert you'll want to make again and again.

Lots of chewy flaked coconut is swirled into a cinnamon and vanilla-flavored cake base that comes together in just a few minutes. You'll need a whisk and a spoon and nothing else to make this cake - pack it up and take it to the beach if you can, or pour a strong cup of coffee to enjoy alongside. Add a slick of simple chocolate icing to really take it over the top.

So Much to Love About This Easy Cake

This cake is so easy to make, and so special without being fussy. You can serve it as a dessert or give it a little time in the toaster, then add a smear of salted butter, and justify it as breakfast or a mid-morning bite. I love straightforward, simple bakes that call for the fridge and pantry basics I always have on hand. This is the kind of cake I'll make when I want cake but don't have time to grab a bunch of extra ingredients. It's homey yet delicious, and the Australian connection makes it even better. Some highlights include that the cake is:

• Versatile. Dress this up with homemade whipped cream and strawberries and make it a dessert. Or toast a slice as you're on the way out the door and call it breakfast.
• Needs simple ingredients. All the familiar baking ingredients are here, and if you have flaked coconut, you could make this right now!
• Has a hint of cinnamon. I love the hint of cinnamon in this loaf cake, and it adds that little extra something that makes it stand out. Swapping ground ginger would also be lovely.

Ingredients Needed

A scan of the ingredients below shows that not much is needed to make this loaf cake! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Eggs - Large eggs at room temperature will blend easily into the batter.
• Milk - I love whole milk here for extra richness, and 2% milk also works. Substitute a non-dairy milk if needed.
• Vanilla - Pure vanilla extract or vanilla bean paste complements the coconut.
• All-purpose flour - Use the spoon and level method when measuring the flour for best accuracy.
• Sugar - Granulated sugar or light brown sugar works great.
• Baking powder - Make sure your baking powder is fresh so that the cake rises well!
• Cinnamon
• Salt - I use fine sea salt or table salt.
• Coconut - For this cake, unsweetened flaked coconut (toasted or untoasted) gives a naturally sweet coconut flavor without overpowering the cake. However, if you don't mind it being a bit sweeter, you can use sweetened coconut. I haven't tried making this with shredded coconut, but this is also an option.
• Butter - Unsalted butter is best.

Variation Ideas

• Chocolate - Do you love chocolate and coconut? I do! Add 1 cup of semisweet or milk chocolate chips to the batter for this sweet combo.
• Almonds - Another classic pairing, chopped or sliced almonds go so nicely with the coconut. Add 1 cup of your choice.
• Citrus zest - For a pop of juicy flavor, stir in the zest of 1 lemon or 1 orange.

Substitutions & Serving Suggestions

• Make it gluten-free: Substitute a gluten-free 1:1 flour by weight for the all-purpose flour to make a gluten-free coconut cake.
• Dairy free: Subsitute non-dairy milk and butter for the milk and butter. Or try melted coconut oil.
• Add frosting: King Arthur Flour's coconut loaf cake recipe calls for adding cream cheese frosting, which looks delicious! You could also try a chocolate buttercream frosting.
• Serving ideas: Whipped cream, coconut cream, fresh fruit like sliced strawberries, raspberries, or blueberries, a drizzle of salted caramel sauce, or a scoop of ice cream.

Proper Storage

• Counter - Cover the cake or place it in an airtight container or sealable plastic bag and store it on the counter for up to 3 days.
• Fridge - Store the cake, well wrapped or in an airtight bag or container, in the fridge for up to 5 days. Bring to room temperature to serve or eat it cold.
• Freezer - You can also freeze this cake. I recommend cutting slices, then placing the slices with pieces of parchment in between, in a freezer-safe bag. You can store in the freezer for 3 months. Defrost at room temperature or in the fridge.