Coconut Loaf Cake Recipe 425

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COCONUT LOAF CAKE RECIPE - (4.2/5)



Coconut Loaf Cake Recipe - (4.2/5) image

Provided by kelsa94

Number Of Ingredients 19

CAKE:
3/4 cup (12 tablespoons) unsalted butter, room temperature
1 1/4 cups sugar
5 large eggs, room temperature
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon coconut flavor, optional
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup heavy cream or whole milk
2/3 cup sweetened flaked coconut
FROSTING:
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup (8 ounce package) cream cheese, room temperature
2 cups confectioners' sugar
1/4 cup coconut milk powder, optional; for enhanced flavor
Pinch salt
1/4 teaspoon coconut flavor, optional; for enhanced flavor
3/4 to 1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350°F. Lightly grease a 9x 5-inch loaf pan. To make the cake: Beat the butter at medium speed, using an electric hand mixer or stand mixer, for about 10 seconds. Gradually add the sugar, beating all the while. Beat for 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl midway through, until the mixture has lightened in color and is fluffy. See our creaming butter and sugar video for a great demonstration of this technique. Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined; the mixture will look curdled. Beat in the salt, baking powder, coconut flavor, and vanilla. Add the flour to the bowl in three portions, alternating with the cream, and beginning and ending with the flour. Beat at low speed, just to combine, after each addition. Stir in the flaked coconut. Scoop the batter into the pan, smoothing its top surface. Bake the cake for about 70 to 75 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil for the final 15 minutes of baking, if it appears to be getting too brown. Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack to cool completely. To make the frosting: Mix the butter and cream cheese at low speed, until thoroughly combined. Gently beat in the sugar, coconut milk powder, salt, and coconut flavor, until smooth. Place the cake on a large piece of waxed paper or plastic wrap. Spread the frosting all over the cake. Pat the flaked coconut onto the frosting. This will be sticky work; use the paper or wrap to help. Serve the cake in 1/2" to 3/4" slices. Store any leftovers, well-wrapped, in the refrigerator for 24 hours. Freeze for longer storage. Yield: one 9" loaf cake, about 15 servings. Tips from our bakers: For smoothest frosting, make sure the butter and cream cheese are both at room temperature before you begin

YUMMY LEMON COCONUT LOAF



Yummy Lemon Coconut Loaf image

This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!

Provided by Christina

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

1 cup white sugar
½ cup butter, softened
2 eggs
1 lemon, juiced and zested
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup flaked coconut
¾ cup confectioners' sugar
2 teaspoons lemon juice, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g

COCONUT LOAF CAKE



Coconut loaf cake image

This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Provided by Member recipe by Charley Melon

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 6

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp milk

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
  • Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
  • Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
  • Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

MOIST COCONUT CAKE



Moist Coconut Cake image

This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.

Provided by Carolyn Bunkley

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon coconut flavoring
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup coconut milk
1 ½ cups cake flour (not self-rising)
1 cup heavy cream
12 (1 ounce) squares good quality white chocolate
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
  • Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
  • Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
  • Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
  • Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
  • Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 44.5 g, Cholesterol 68.9 mg, Fat 27.5 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 17.6 g, Sodium 132.9 mg, Sugar 29.4 g

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