*This post may contain affiliate links. Please see my disclosure for more details!*
A Simple yet Elegant Sponge Cake, full to the brim with the delicious Coconut Flavour – perfect for Afternoon Tea, or a Scrumptious Treat!
So, I know my Coconut Brownies recipe is pretty popular (I was surprised too) 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!
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.
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!
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 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.
The coconut in the sponge makes each mouthful so moist yet full of flavour, and the toasted coconut on top makes for a delightful crunch that everybody craves in something coconutty!
I do also have a few other coconut recipes – such as my Coconut Chocolate Chip Blondies, Coconut Chocolate Rocks, Bounty Fudge, and Bounty Cheesecake – or for an alcoholic twist, my Pina Colada Cheesecake!
This cake is perfect for all occasions; a dinner party, afternoon tea, a random treat, or just for yourself with a fork! But seriously, if you love coconut – you will love this cake! Enjoy!
Coconut Loaf 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
- Grease & line a 2lb (900g) loaf tin with parchment paper, and preheat your oven to 180ºC/160ºC Fan
- 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, Test 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
- Once cooled, toast the coconut for decoration - with a DRY frying pan, pour in the desiccated coconut and heat on a medium heat, stirring frequently.
- At first, the coconut will do nothing but sit there, but suddenly it'll change and start toasting nicely so keep an eye on it and stir frequently - it'll be a golden brown colour when finished!
- 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 toasted coconut and leave the icing to dry. Enjoy!
- 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
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.