Coconut Loaf Cake

This Coconut Loaf Cake is a delightful treat with a soft, moist texture and the rich flavor of coconut. Perfect for tea time, brunch, or a simple dessert, this recipe is quick to prepare and irresistibly delicious. Toasted desiccated coconut adds a delightful crunch and nutty aroma to every bite.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes

Ingredients

• Sugar: 175 g (¾ cup + 2 tablespoons)
• Butter: 110 g (½ cup), softened
• Vegetable oil: 30 ml (2 tablespoons)
• Eggs: 2 large
• Plain flour: 190 g (1½ cups)
• Baking powder: 1 teaspoon
• Coconut milk: 100 ml (⅓ cup + 2 tablespoons)
• Almond essence: ½ teaspoon (optional)
• Toasted desiccated coconut: 50 g (½ cup)

Baking Equipment

• Measuring cup size: 240 ml
• Baking pan size: 21x11x6 cm

Directions

• Preheat the Oven:
  • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.
• Prepare the Wet Ingredients:
  1. In a large bowl, beat the softened butter and sugar until light and fluffy.
  2. Add the vegetable oil and mix well.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the almond essence, if using.
• Combine the Dry Ingredients:
  1. In a separate bowl, sift together the plain flour and baking powder.
  2. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
• Add the Coconut:
  • Fold in the toasted desiccated coconut gently to evenly distribute.
• Bake the Cake:
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve:
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

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Serving Suggestions

• Enjoy with a cup of tea or coffee for a relaxing treat.
• Top with a dusting of powdered sugar or a drizzle of coconut glaze for added sweetness.
• Serve with fresh fruits like berries or mango for a tropical twist.

Cooking Tips

• Ensure the butter is at room temperature for easier mixing.
• For added coconut flavor, use coconut oil instead of vegetable oil.
• Avoid overmixing the batter to keep the cake light and fluffy.

Nutritional Benefits

• Coconut milk adds natural fats and a creamy texture.
• Desiccated coconut provides fiber and essential minerals like manganese.

Dietary Information

• Vegetarian-friendly
• For a dairy-free option, replace butter with plant-based margarine.

Nutritional Facts (per serving, assuming 10 servings)

• Calories: 270
• Protein: 4 g
• Carbohydrates: 28 g
• Fat: 15 g
• Fiber: 2 g