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One decorated snowy coconut loaf cake

Snowy coconut loaf cake

A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Have the kids help you make this snowy coconut loaf cake. Decorate with coconut shavings, ‘snowballs’, and anything else you like

  • Freezable (cake only)
  • Vegetarian
Nutrition: Per serving


  • 185g butter softened, plus extra for the tin
  • 185g coconut milk, whisked
  • 250g caster sugar
  • 250g self-raising flour
  • 3 large eggs
  • 1 tsp coconut extract (optional)
  • 25g desiccated coconut

For the icing

  • 100g butter, softened
  • 250g icing sugar
  • 2 tbsp coconut milk
  • ½ tsp coconut extract (optional)
  • 25g coconut chips or desiccated coconut
  • white chocolate truffles or large white sprinkles, to decorate (optional)


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.

  • STEP 2

    Put the butter, coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.

  • STEP 3

    To make the icing, beat the butter, sugar, coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.3 out of 5.11 ratings

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