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The Best Coconut Loaf Cake

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I love the flavor of coconut and raspberry, and this cake looks simply divine!
The Best Coconut Loaf Cake (2)

Please believe me when I tell you this is the best Coconut Loaf Cake ever. Loaf cakes are on the small side and they are generally consumed quickly, which I love. Of all the loaf cakes I bake, this one is my favorite. I love the flavor of coconut and raspberry, and the cake looks simply divine!

The Best Coconut Loaf Cake (2)

What’s In a Raspberry and Coconut Loaf Cake?

To make this stunning cake you will need:

  • Butter
  • Sugar
  • Vanilla extract
  • Eggs
  • All-purpose flour
  • Baking powder
  • Salt
  • Shredded coconut
  • Milk
  • Raspberry jam
  • Powdered sugar
  • Lime juice

The Best Coconut Loaf Cake (2)

How Can I Make The Best Coconut Loaf Cake?

  1. Grease a loaf pan and line it with parchment paper, leaving some paper hanging from the sides to help pull out the loaf. Preheat the oven to 350 F.
  2. Using a hand-held or stand mixer, cream the sugar and butter in a bowl, until light and fluffy.
  3. Beat the eggs in, one at a time, making sure one is completely incorporated before adding the next one.
  4. Stir in the milk, flour, baking powder, and salt until just combined. Do not overmix.
  5. Fold in the shredded coconut and pour half of the batter into the prepared loaf pan.
  6. Spoon raspberry jam on top of the batter, trying to spread it evenly over the top. Pour the remaining half of the batter evenly over the jam.
  7. Bake uncovered, for 30 mins. Cover with foil and bake for an additional 25-30 mins or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and let cool for about 10 mins inside the pan. Using the hanging paper from the edges, carefully remove the cake from the pan and transfer to a cooling rack to cool completely.
  9. In a small bowl make the icing by whisking jam, lime juice, and powdered sugar together until smooth.
  10. Pour the icing over the entire top of the cooled cake and sprinkle shredded coconut on top.

The Best Coconut Loaf Cake (2)

Can I Double The Cake Recipe to Make a Larger Cake?

You can double all the ingredients, but you have to re-calculate the amount of baking powder. Adjust it to 1 ¼ ts of baking powder per cup of all-purpose flour. Cooking time will also vary a little bit, so make sure to test the cake using the toothpick method. Remember to measure out all your ingredients before you start baking!

Other Loaf Cake Recipes For You:

  • Best Ever Cream Cheese Cranberry Loaf
  • Deliciously Moist Banana Bread Recipe
  • Easy Dutch Apple Bread
  • Homemade Cinnamon Swirl Bread

The Best Coconut Loaf Cake (2)

The Best Coconut Loaf Cake (2)

The Best Coconut Loaf Cake

I love the flavor of coconut and raspberry, and this cake looks simply divine!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 357kcal
Author: Annybeth

Ingredients

For the cake:

  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup shredded coconut
  • 4 tbsp milk
  • 2 tbsp raspberry jam

For the icing:

  • 6 tbsp raspberry jam
  • cup powdered sugar
  • 2 tsp lime juice
  • 2 tbsp shredded coconut for sprinkling on top

Instructions

  • Grease a loaf pan and line it with parchment paper, leaving some paper hanging from the sides to help pull out the loaf. Preheat the oven to 350 F.
  • Using a hand-held or stand mixer, cream the sugar and butter in a bowl, until light and fluffy.
  • Beat the eggs in, one at a time, making sure one is completely incorporated before adding the next one.
  • Stir in the milk, flour, baking powder, and salt until just combined. Do not overmix.
  • Fold in the shredded coconut and pour half of the batter into the prepared loaf pan.
  • Spoon raspberry jam on top of the batter, trying to spread it evenly over the top. Pour the remaining half of the batter evenly over the jam.
  • Bake uncovered, for 30 mins. Cover with foil and bake for an additional 25-30 mins or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool for about 10 mins inside the pan. Using the hanging paper from the edges, carefully remove the cake from the pan and transfer to a cooling rack to cool completely.
  • In a small bowl make the icing by whisking the jam, lime juice, and powdered sugar together until smooth.
  • Pour the icing over the entire top of the cooled cake and sprinkle shredded coconut on top.

Notes

  1. It is important that the butter and eggs are room temperature before you start baking.
  2. Measure all your ingredients before you start baking.
  3. Do not overmix the batter or the cake will not be light and fluffy.
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Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g

The Best Coconut Loaf Cake (2)

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