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Coconut Loaf Cake!

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A Simple yet Elegant Sponge Cake, full to the brim with the delicious Coconut Flavour – perfect for Afternoon Tea, or a Scrumptious Treat!

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I recently posted links to my Coconut Brownies recipe on my social media pages, and they went down an absolute storm again. 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 will all love it!

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.

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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!

This cake is perfect for all occasions; a dinner party, afternoon tea, a random treat, or just for yourself with a fork (always eat cake in moderation, blahblahblah). But seriously, if you love coconut – you will love this cake! Enjoy!

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This serves 10-12!

Ingredients

Cake
– 200g Unsalted Butter
– 200g Caster Sugar
– 200g Self Raising Flour
– 4 Medium Eggs
– 2-3tbsp Whole Milk
– 75g Desiccated Coconut
Topping
– 250g Icing Sugar
– 1-2tbsp Water
– 25g Desiccated Coconut
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Method
1) Grease & Line a 2lb (900g) Loaf tin with Parchment paper, and preheat your oven to 180C/160C Fan
2) Beat together the butter, and caster sugar until smooth and creamy – this can take a couple of minutes. Add in the flour, eggs, and milk and beat again till smooth. Once smooth, briefly mix in the coconut and pour into your tin.
3) 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!
4) Once baked, remove from the oven and leave to cool in the tin.
5) Once cooled, toast the coconut for decoration – with a DRY Frying pan, pour in the desiccated coconut and heat on a medium heat, stiring 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!
6) 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!
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Tips and Ideas
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! 🙂
This cake will last 3 days, at room temperature, in an airtight container.

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ENJOY!

P.S. I’ve got a lovely bunch of coconuts, doo doo da doo 😉

You can find my other Cake & Coconut Recipes on my Recipes Page!

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J x

© 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

38 Comments

  • Chloe
    August 7, 2020 at 10:58 pm

    My coconut cake seems to be going quite dense? It’s not really like fluffy cake at all. Put in a small round tin and when it’s cut the top and touch it, it just feels not like a sponge. Don’t know why though. I tried a second attempt with baking longer, and turned out the same. But cupcakes seem to be fine. What am I doing wrong? Thanks x

    Reply
    • Jane's Patisserie
      August 8, 2020 at 12:06 pm

      A round tin, and a loaf tin are quite different in how they bake, and are very very different to cupcakes due to the timings – but also the coconut in the cake will create a different texture. It could be a number of reasons but I can’t be certain I’m afraid!

  • Chloe
    August 4, 2020 at 10:50 am

    Tried this recipe as cupcakes! Was yummy! Would you reccomend using this recipe in 2 6 inch tins? Thanks :))

    Reply
    • Jane's Patisserie
      August 4, 2020 at 5:31 pm

      I’m not 100% sure as I don’t often bake 6″ cakes, but it’s worth a go! X

  • Anna
    June 27, 2020 at 1:37 pm

    Made the cake today, instead of making the icing with water I made it with lime juice and it’s great with the sweet coconuttyness of the cake 😁 The cake is lovely, moist and absolutely delicious! 🥰

    Reply
  • Karen
    June 20, 2020 at 6:49 pm

    Could you put this recipe into cupcakes, or do you have a coconut cupcake recipe please, thanks x

    Reply
  • Hayley McQuillan
    May 6, 2020 at 3:26 am

    Hi!

    Im new to baking and im loving following your recipes 😁 will definitely be trying this this week, just wondering how I could add Jam to this as I’m obsessed with jam and coconut combo . Thanks so much 🙂

    Reply
    • Jane's Patisserie
      May 6, 2020 at 5:16 pm

      Yes you should be able to fold some through!!

  • Fay
    May 3, 2020 at 2:14 pm

    Hi this looks great!
    would it be possible to substitute the desiccated coconut for coconut flakes? Would you need to blend first?

    Reply
    • Jane's Patisserie
      May 3, 2020 at 5:37 pm

      I’m afraid I haven’t tried this with coconut flakes. Generally, desiccated coconut is so fine and light it works well, whereas I can imagine flakes, even if blended may be a little chewier?! I could be wrong though as I’ve never blended flakes!

  • Faye Hemeter
    April 21, 2020 at 9:23 pm

    Hi, thinking of making this this weekend, would I be able to add chocolate chips into it please? 🤔

    Reply
    • Jane's Patisserie
      April 21, 2020 at 10:06 pm

      Yes I’m sure that would be tasty!

    • Faye
      April 28, 2020 at 5:39 pm

      Sorry what about fresh or frozen raspberries please? Would I need to adjust cooking times? Thank you x

    • Jane's Patisserie
      April 28, 2020 at 6:52 pm

      Yes they’d definitely work – the baking time may increase ever so slightly but not too much at all! X

  • Haleemah A
    January 28, 2019 at 2:06 pm

    Hi Jane, would it possible to make these as cupcakes and if so what would I need to change?

    Reply
  • Nicola WHITE
    January 13, 2019 at 3:51 pm

    Hi how long would I bake this as a tray bake cake?

    Reply
  • Halima
    July 28, 2018 at 3:41 pm

    Hi Jane,
    I only have Salted butter does this make a significant difference to the recipe?

    Reply
    • Jane's Patisserie
      July 28, 2018 at 3:56 pm

      It just makes it saltier, and less sweet.

  • Kelly
    January 25, 2018 at 1:19 pm

    I can’t wait to try this at the weekend. I’d like to use a round tin… what size tin would be the best to use. I was thinking 7’’

    Thanks x

    Reply
    • Jane's Patisserie
      January 25, 2018 at 2:31 pm

      Hiya! Yes a 7 or 8″ tin would be ideal.

  • Owl
    January 11, 2018 at 2:07 pm

    Hi Jane
    Made this cake today and it was absolutely divine. My family and I are die-hard coconut fans so this was a huge hit. Thank you

    Reply
  • Annette Stirling
    November 12, 2017 at 5:03 pm

    I only have large eggs will I just use less milk….really want to make this..your recipes are THE BEST 👍👍👍👍

    Annette xx

    Reply
  • theresa carruthers
    March 16, 2017 at 2:47 pm

    Just tried this recipe today but substituted coconut milk instead of ordinary milk and made the icing with fresh lime juice – absolutely gorgeous and will definitely make again.

    Reply
  • musingsondinner
    October 4, 2015 at 7:02 pm

    I have an opened bag of unloved dessicated coconut in my cupboard, and this recipe looks lovely and simple – a lot of coconut cakes have multiple steps. Definitely will try it out!

    Reply
    • Jane's Patisserie
      October 4, 2015 at 7:13 pm

      Sounds like you definitely should!! 😛 And thank you, I like to make my bakes as tasty and simple as possible!! 🙂 Let me know how you get on!

  • abbiosbiston
    October 3, 2015 at 1:14 pm

    I love coconut. This looks divine.

    Reply
  • This Cake is Desi
    October 1, 2015 at 1:14 pm

    I’m definitely going to try this, i just happen to have coconut in my kitchen and I was thinking what to make. The photos are wonderful.

    Reply
  • Jess Carey
    October 1, 2015 at 12:52 am

    Coconut is my favourite thing in the world I think… in tea, perfume, moisturisers, and especially cake!! Love how simple this recipe is, I’m pretty sure I actually have all the ingredients already!! Guess I’m making coconut cake for the long weekend 😀

    Reply
    • Jane's Patisserie
      October 1, 2015 at 5:27 pm

      Awwh haha thanks Jess! And I agree – coconut is utterly perfect!!

  • WestCoastAppetite
    September 30, 2015 at 9:05 pm

    Reblogged this on WestCoastAppetite and commented:
    I love coconut and bread, so this pretty much makes my day! 🙂

    Reply
  • Anisa
    September 30, 2015 at 1:41 pm

    Perfect all ingredients are measured out 🙂 will make this later today and enjoy it whist watching bake off thanks jane xxxxx

    Reply
    • Jane's Patisserie
      September 30, 2015 at 2:56 pm

      Thank you Anisa! I hope you like it!! xx

  • Lerry
    September 30, 2015 at 10:16 am

    Looks yummy 🙂 definitely gonna try this 🙂

    Lerry
    https://inflateddreams.wordpress.com/

    Reply

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