Gluten Free Coconut Loaf Cake -

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Gluten Free Coconut Loaf Cake

This lovely gluten free coconut loaf cake is jam-packed with chewy flaked coconut for a tropical touch.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert

Cuisine: Australian

Diet: Gluten Free

Servings: servings

Calories: 370kcal

Grease a 9×5-inch loaf pan and line it with parchment paper sling for easy removal.
In a small bowl, whisk together the 2 large eggs, 1 ½ cups whole milk, and 1 teaspoon pure vanilla extract.
In a medium bowl, sift together 2 ¾ cups gluten free flour, 1 cup sugar, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, 1 ½ teaspoons ground cinnamonand sugar. Add 1 ½ cups unsweetened flaked coconut and stir to mix. Make a well in the center, pour in the egg mixture, then stir wet and dry ingredients together until just combined. Add butter and stir until just smooth.
Pour the batter into the pan smooth the top. Rest the batter while the oven heats to 350℉. Place in the oven and bake until a toothpick inserted into the center comes out clean, about 1 to 1 ¼ hours. Remove from the oven and cool in the pan for five minutes before turning out onto a cooling rack to cool completely.

Dairy free: Subsitute non-dairy milk and butter for the milk and butter. Or try melted coconut oil for the butter.

Add frosting: Try my chocolate icing recipe linked above, or top the cake with chocolate buttercream frosting.

Another topping: Finish the cake with a dusting of sifted powdered sugar, or make a simple glaze with lemon juice with sifted powdered sugar, or whisk a little coconut milk with sifted powdered sugar to make a thick glaze.

Serving ideas: Whipped cream, coconut cream, fresh fruit like sliced strawberries, raspberries, or blueberries, a drizzle of salted caramel sauce, or a scoop of strawberry ice cream.