Description
A moist and flavorful coconut loaf cake made with full-fat coconut milk and shredded coconut.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup full-fat coconut milk
- 2 tsp baking powder
- 1 cup unsweetened shredded coconut
- 3 large eggs
- 2 tsp pure vanilla extract
- ⅓ cup melted coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and shredded coconut.
- In another bowl, combine melted coconut oil, eggs, coconut milk, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
- This cake is best served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg