Moist Pecan Coconut Loaf Cake

Moist Pecan Coconut Loaf Cake

Introduction

This Moist Pecan Coconut Loaf Cake is a beautiful blend of nutty richness and tropical sweetness — soft, buttery, and packed with texture in every bite. It’s the kind of homemade cake that fills your kitchen with a warm, toasty aroma and brings everyone to the table before it even cools. The pecans add a wonderful crunch, while the shredded coconut keeps the crumb moist and tender. Perfect for breakfast, afternoon coffee, or as a cozy dessert, this loaf delivers pure comfort in the simplest, most delicious way.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (250 g)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

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• ¼ teaspoon salt

Wet Ingredients:

• ½ cup unsalted butter, softened (115 g)

• 1 cup granulated sugar (200 g)

• 2 large eggs, room temperature

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• 1 teaspoon pure vanilla extract

• ½ cup sour cream or plain yogurt (120 g)

• ½ cup milk or coconut milk (120 mL)

Add-ins:

• 1 cup sweetened shredded coconut (90 g)

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• ¾ cup chopped pecans (90 g)

• Extra pecan halves for topping (optional)

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar
   In a large bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy, about 2–3 minutes. This step is key for creating a soft, tender texture.

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4. Add Eggs and Flavoring
   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.

5. Combine Wet and Dry Mixtures
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing gently after each addition. Do not overmix — the batter should be just combined and thick.

6. Fold in the Good Stuff
   Gently fold in the shredded coconut and chopped pecans using a spatula. The batter will be dense and rich — just right for a moist loaf.

7. Bake the Loaf
   Pour the batter into the prepared pan and smooth out the top. If desired, sprinkle pecan halves on top for a decorative touch.
   Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and fragrant.

8. Cool and Serve
   Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Optional Glaze (for a Sweet Finish)

For an extra touch of sweetness, drizzle with a simple glaze made of ½ cup powdered sugar, 1 tablespoon milk, and a few drops of vanilla extract. Mix until smooth and drizzle over the cooled loaf.

Conclusion

This Moist Pecan Coconut Loaf Cake is the ultimate comfort bake — moist, rich, and full of flavor. The buttery crumb pairs perfectly with the crunch of toasted pecans and the subtle chew of coconut, creating a balance of texture and taste that’s simply irresistible. Whether served plain, with a drizzle of glaze, or a scoop of ice cream, this loaf makes any moment feel special. A true classic for nut and coconut lovers alike, it’s sure to become a family favorite.