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+ servings
A slice of coconut loaf cake.

Coconut Loaf Cake

Nicole Spiridakis
A simple not-too-sweet coconut loaf cake with flaked coconut, adapted from a recipe by Bill Granger.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Australian
Servings 10 servings
Calories 310 kcal

Ingredients
  

  • 2 large eggs
  • 1 ¼ cups whole milk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup sugar
  • 1 ½ cups unsweetened flaked coconut
  • 6 tablespoons unsalted butter, melted and cooled sightly
  • 2 tablespoons raw sugar, for sprinkling

Instructions
 

  • Heat oven to 350° F and butter and flour a 9×5-inch loaf pan (note: I used a longer, thinner pan).
  • In a small bowl, whisk together eggs, milk and vanilla.
  • In a medium bowl, sift together flours, salt, baking powder, cinnamon and sugar. Add coconut and stir to mix. Make a well in the center, pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter and stir until just smooth — be careful not to overmix.
  • Spread batter in pan and sprinkle with the raw sugar if using. Place cake in oven and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 ¼ hours -- mine took one hour. Cool in pan five minutes, before turning out onto a cooling rack to cool completely.
  • Coconut loaf can be stored, well wrapped in the fridge, for 5 days.

Nutrition

Calories: 310kcalCarbohydrates: 49gProtein: 6gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 174mgPotassium: 165mgFiber: 3gSugar: 23gVitamin A: 104IUVitamin C: 0.2mgCalcium: 101mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!