Moist Coconut Milk Loaf Cake

Moist Coconut Milk Loaf Cake

This Moist Coconut Milk Loaf Cake is a beautifully tender and rich dessert that celebrates the delicate tropical flavor of coconut. Soft, fluffy, and slightly custardy, this cake has a melt-in-your-mouth texture thanks to the coconut milk and creamy topping that bakes right into the batter. Sweet but not overly rich, it’s perfect for breakfast, tea time, or as a light dessert after a meal. If you enjoy simple, comforting homemade cakes with elegant flavor, this one will quickly become a favorite.

Ingredients

Base Layer (Optional Coconut Crunch)

• ½ cup unsweetened shredded coconut

• 2 tablespoons melted butter

Cake Batter:

• 2 cups all-purpose flour

• 1 cup granulated sugar

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• 3 large eggs, room temperature

• 1 cup coconut milk (full fat preferred)

• ½ cup vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

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• ¼ teaspoon salt

Creamy Topping (Optional but highly recommended):

• ¾ cup coconut milk

• ¼ cup sweetened condensed milk

• 1 tablespoon butter

Instructions

1. Prepare the Base Layer (Optional):
Line your loaf pan with parchment paper.
Mix shredded coconut with melted butter, then evenly sprinkle it on the bottom of the pan.
This creates a light, crunchy coconut layer that adds texture and flavor.

2. Make the Cake Batter:
In a large bowl, whisk together eggs and sugar until pale and creamy.
Add coconut milk, oil (or melted butter), and vanilla extract. Mix until well combined.
Sift in flour, baking powder, and salt. Fold gently until a smooth batter forms — do not overmix.

3. Assemble the Cake:
Pour the batter gently over the coconut layer in the prepared loaf pan.
Smooth the top with a spatula.

4. Bake:
Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest for 5 minutes before adding the creamy topping.

5. Make the Creamy Topping (Optional but Delicious):
In a small saucepan, heat coconut milk, sweetened condensed milk, and butter.
Simmer for 2–3 minutes, stirring constantly until smooth and slightly thickened.

Pour the warm creamy mixture evenly over the hot cake while it’s still in the pan.
Let it soak in and cool completely before slicing.

Serving Tips

• Serve warm or chilled — both are delicious.

• Top with toasted coconut flakes for an elegant finish.

• Perfect with coffee, tea, or a cold glass of milk.

• Store in an airtight container; stays moist for 3–4 days.

Conclusion

This Moist Coconut Milk Loaf Cake is a celebration of simplicity, comfort, and tropical charm. Every bite offers soft, velvety texture with a hint of coconut sweetness that lingers beautifully. It’s easy to make, looks elegant when sliced, and tastes just like a bakery-style treat — but homemade with love. Whether you’re baking for guests, family, or simply treating yourself, this coconut milk cake is pure delight from first bite to last.

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