Small Batch Triple Coconut Loaf Cake Recipe

A dreamy slice of paradise in loaf form, the Small Batch Triple Coconut Loaf Cake is everything you want a coconut cake to be: plush, marvelously moist, and radiating sunshiney coconut flavor from three luscious sources. It features coconut milk, shredded coconut, and coconut extract for layers of sweet tropical essence. Perfectly portioned for smaller gatherings (or, honestly, whenever your coconut craving strikes), this loaf cake comes together quickly and bakes up golden and fragrant. Whether you serve it at brunch, offer it for an afternoon treat, or gift it to a fellow coconut lover, you’ll fall in love with how easy and irresistible it is.

this Recipe

Ingredients You’ll Need

Simple, honest ingredients are the secret behind every outstanding bake, and this Small Batch Triple Coconut Loaf Cake is no exception. Each component brings something special to the party—be it richness, tenderness, or a big punch of coconutty flavor. Here’s what you’ll need and why every single item matters:

• All-purpose flour: The backbone of the cake, providing structure while keeping things light and fluffy.
• Granulated sugar: Sweetens the loaf and helps create that tender crumb we crave.
• Baking powder: Gives your cake its beautiful rise, making it airy and soft.
• Salt: Balances the sweetness and brightens all the flavors.
• Coconut milk (full fat preferred): Adds creamy richness and infuses every bite with authentic coconut flavor.
• Vegetable oil: Keeps the cake extra moist and delicious for days.
• Large egg: Helps bind the ingredients and adds a touch of richness.
• Vanilla extract: Lends warmth and rounds out the flavors.
• Coconut extract: The magic ingredient for maximum coconut flavor that truly makes this a Small Batch Triple Coconut Loaf Cake.
• Shredded coconut (unsweetened): Dots the loaf with chewy, toasty texture and unmistakable coconut goodness.
• Optional: Powdered sugar for dusting: For a pretty finish and an extra touch of sweetness.

How to Make Small Batch Triple Coconut Loaf Cake

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy lifting later. This simple step helps guarantee your Small Batch Triple Coconut Loaf Cake will release beautifully after baking, with crisp golden edges.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, granulated sugar, baking powder, and salt. Taking a moment to blend these dry ingredients makes sure your leavening is evenly dispersed, so you get a uniform, light crumb every time.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the coconut milk, vegetable oil, large egg, vanilla extract, and that lovely coconut extract. This is where a lot of that coconut magic begins, infusing your batter with tropical aroma and flavor.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture over the dry ingredients and gently stir until just combined. Don’t overmix—stop as soon as no streaks of flour remain. This gentle technique ensures your Small Batch Triple Coconut Loaf Cake stays wonderfully soft and tender.

Step 5: Fold in the Shredded Coconut

Gently fold in the shredded coconut. This is where the fun texture comes from, and feel free to toast it first for an extra layer of flavor and color. Every bite will have that signature chewy-coconut bite!

Step 6: Pour Batter and Smooth the Top

Transfer your batter to the prepared loaf pan, using a spatula to smooth the top. This helps your Small Batch Triple Coconut Loaf Cake bake up evenly, with a gorgeous golden crust.

Step 7: Bake

Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are perfectly fine). Your kitchen will smell like a bakery on a tropical island!

Step 8: Cool and Serve

Let your cake cool in the pan for 10 to 15 minutes, then gently lift it onto a wire rack to finish cooling completely. For a final flourish, dust with powdered sugar, slice, and enjoy at room temperature—the coconut flavor just blossoms as it sits.

How to Serve Small Batch Triple Coconut Loaf Cake

Garnishes

A light snowfall of powdered sugar adds instant charm, but you can also try a coconut glaze (just mix powdered sugar with a touch of coconut milk and drizzle) or scatter toasted coconut flakes on top for a crunchy finish.

Side Dishes

Pair this Small Batch Triple Coconut Loaf Cake with a bowl of fresh tropical fruit (think mango, pineapple, or kiwi), a dollop of tangy Greek yogurt, or even a scoop of coconut ice cream for extra indulgence. A mug of hot coffee or tea is classic and always welcome.

Creative Ways to Present

Cut the cake into thick cubes and skewer with colorful fruit for a playful dessert kabob. Or slice thinly, toast gently, and use as a unique base for strawberry shortcake, swapping out the usual biscuit for a coconutty twist.

Make Ahead and Storage

Storing Leftovers

Store your Small Batch Triple Coconut Loaf Cake in an airtight container at room temperature for up to three days. It stays moist and tender, and the flavors just deepen with time. If your kitchen is especially warm, putting it in the fridge is fine; just let slices come to room temperature before serving.

Freezing

To freeze, wrap individual slices or the whole (fully cooled) loaf tightly in plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the fridge or at room temperature before enjoying.

Reheating

While this cake is delicious at room temperature, a quick zap in the microwave (just 10–15 seconds) will refresh it and bring back that bakery-soft texture. If you’ve toasted slices, a few minutes in a low oven works, too.

FAQs

Can I use light coconut milk instead of full fat?

You can use light coconut milk in a pinch, but full fat brings extra richness and moisture. Your Small Batch Triple Coconut Loaf Cake will still taste good, but it might not be quite as tender or flavorful.

Can I make this cake gluten-free?

Absolutely! Swap in a cup-for-cup gluten-free flour blend. Just make sure it includes xanthan gum or a similar binder for best rise and texture.

How do I know when the loaf is done baking?

Insert a toothpick into the center: if it comes out with a few moist crumbs or clean, it’s ready. The top should be golden and the loaf should spring back lightly when gently pressed.

Can I double the recipe for a larger loaf?

Yes, you can double everything and bake in a standard 9×5 loaf pan, but extend the baking time slightly. Keep an eye on the center—a longer bake will ensure it cooks through.

What type of shredded coconut works best?

Unsweetened shredded coconut is ideal for this loaf as it keeps the sweetness balanced and allows the natural coconut flavor to shine through. If you only have sweetened, reduce the sugar in the batter by a tablespoon or two.

Final Thoughts

If you dream about dessert but don’t want leftovers hanging around for days, this Small Batch Triple Coconut Loaf Cake is your new go-to. Every bite is like a splash of sunshine! Give it a try soon—your kitchen (and your taste buds) will thank you.

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