Description
This Small Batch Triple Coconut Loaf Cake is moist, fluffy, and bursting with coconut flavor in every bite. Made with coconut milk, coconut extract, and shredded coconut, it’s a tropical treat in a perfectly portioned size. Ideal for small households, quick bakes, or anytime you want something sweet without too much leftover.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- â…“ cup coconut milk (full fat preferred)
- ¼ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup shredded coconut (unsweetened)
- Optional: Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together coconut milk, oil, egg, vanilla, and coconut extract.
- Combine Mixtures: Slowly stir the wet ingredients into the dry ingredients just until combined—do not overmix.
- Fold in Coconut: Gently fold in the shredded coconut.
- Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar if desired, slice, and enjoy!
Notes
- To toast the coconut before folding it in, bake on a sheet pan at 325°F (165°C) for 5–7 minutes until golden.
- For a glaze, mix powdered sugar with a splash of coconut milk and drizzle over the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
