Cake on board with slice cut

Coconut loaf cake

By Member recipe by charleymelon
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(47 ratings)
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Prep: 20 mins Cook: 50 mins

Easy

Serves 6

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal498
  • fat29g
  • saturates20g
  • carbs49g
  • sugars21g
  • fibre4g
  • protein8g
  • salt0.8g
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Ingredients

  • 115g butter, cut into small pieces, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g self-raising flour
  • 115g demerara sugar
  • 100g desiccated coconut, plus extra for sprinkling
  • 2 large eggs, lightly beaten
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.

  2. 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.

  3. Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.

  4. 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.

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Comments, questions and tips

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Regina Seiwald's picture
Regina Seiwald
11th May, 2020
2.05
Something is definitely off here! With 4 tbsp of milk and the eggs, the dough is still far too dry. I added more milk but it was still nowhere near the desired dropping consistency. I also had to leave the loaf in longer than stated in the recipe (90 minutes in total), but unfortunately I've already added the coconut after 30 minutes, which means that it turned very dark. Not the worst bake I have ever made but certainly not one I will make again.
Vikksta
9th May, 2020
3.05
I made this today after reading the reviews. I added extra milk & an extra egg to get it to the consistency that seemed right as I really didn’t want it to be dry! I did have to cook it for about 20 minutes longer & unfortunately it still came out a bit dry. It’s edible but I wouldn’t rush to make it again.
bumble77
2nd May, 2020
5.05
I tried this recipe today, after reading the comments I adapted too, I used 3 medium eggs, more milk and 1 tsp baking powder, light brown muscovado sugar I cooked for 20 mins, they came out brilliantly, so amazed soft light texture, definitely a recipe I would use again, this made 18 cupcakes
lucwilkins's picture
lucwilkins
13th May, 2020
Very helpful, thank you
Khudija Hussain's picture
Khudija Hussain
26th Apr, 2020
I tried this recipe yesterday. After reading a few comments about it being a bit dry, I decided to cook for less time without the additional coconut after 20-25 minutes. Instead I decreased the amount of coconut to 80g, increased the milk to 5 tablespoons, and added 1/2 tsp vanilla extract plus 1/2 tsp lemon extract. The result? A moist, lemony coconut cake that was delicious! Will be making again!
Amanda Page's picture
Amanda Page
21st Apr, 2020
To dry. I fed it to the birds
ShayO86's picture
ShayO86
21st Apr, 2020
3.05
Not bad
terminatortony
5th Apr, 2020
5.05
Great recipe, tried it for the first time and I’m really pleased how it turned out, it’s not to sweet or dry. If you have a sweeter tooth then why not put a bit of drizzle icing over the top.
Linda Leitchman's picture
Linda Leitchman
13th Feb, 2020
2.05
This recipe is very wrong. I followed it exactly, the cake took much longer to cook, wasn’t very sweet and was VERY dry. Would not use this recipe again as it was a total waste of ingredients.
blop blap's picture
blop blap
6th Sep, 2019
4.05
Lovely cake. I added a little spread of raspberry jam in the middle of mixture before baking to give it a little more oomph.

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8th Teapot
10th Sep, 2018
Can I use this recipe for individual cupcakes, if so what temperature and timings please.
lovetocook1604
23rd May, 2017
Just made this at the weekend, I used coconut milk instead of cows milk to make the delicious flavour more intense. Yummy recipe anyway.
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