Name: Coconut Cream Loaf Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 2 sticks of unsalted softened butter; 1 cup of granulated sugar; 1/2 cup of tightly packed brown sugar; 3 eggs; 1 teaspoon of vanilla (or measure with your heart); 3/4 cup of coconut milk; 1 1/2 cups of all purpose flour; 1 teaspoon of salt; 1/2 teaspoon of baking soda; 1 cup of coconut flakes; 1 stick of unsalted softened butter; 2 1/2 cups of powdered sugar; 1/2 coconut milk; dash of salt

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Coconut Cream Loaf Cake – a made-from-scratch coconut cake, with bits of coconut flakes inside, and a perfect light and fluffy coconut buttercream frosting!

I have to admit, coconut is NOT my favorite thing ever, there are multiple things that I would choose instead if I had the choice. But, that doesn’t mean that I don’t support other people who DO like coconut.

So when my sister, Cassie, asked me to make her this cake that she saw on TikTok, I did what any good sister would do and made it for her.

I’m also curious when it comes to how my ingredients taste when I’ve never tasted them before. For example, I had never tried ricotta cheese before, but when I made my Ricotta Cheese Cake, I did the famous baker pinky taste test and gave it a try. It’s safe to say I won’t be eating ricotta cheese by itself like that.

I used that same method when making this cake, I had never had coconut milk before so I gave it a try. It was NOT for me.

However, I always try my baked goods, because that’s what a good baker/chef always does, and I was very pleasantly surprised.

This cake is very coconutty but in a good way. The coconut isn’t so strong that it’s unbearable, and the little flakes of coconut on the inside give the moist cake an extra good texture. Paired with the homemade coconut buttercream frosting, this cake is a win for my coconut lovers.

Coconut Cream Loaf Cake

2 sticks of unsalted softened butter
1 cup of granulated sugar
1/2 cup of tightly packed brown sugar
3 eggs
1 teaspoon of vanilla (or measure with your heart)
1 1/2 cups of all purpose flour
1 teaspoon of salt
1/2 teaspoon of baking soda
3/4 cup of coconut milk
1 cup of coconut flakes

Preheat the oven to 350 degrees.

In a large mixing bowl, beat the butter and sugars together for about 4-5 minutes until light and fluffy. Add in the vanilla and eggs.

In a separate bowl, combine the flour, salt, and baking soda. Add this into the batter slowly, about 1/2 cup at a time. Then, add in the coconut flakes.

Pour into a greased loaf pan, and bake for 1 – 1 1/2 hours. The top should be golden, and a toothpick should come out clean.

Let cool in the pan for 30 minutes, then transfer to a wire rack to finish cooling. Let cool completely before frosting.

Coconut Buttercream Frosting

1 stick of unsalted butter softened
2 1/2 cups of powdered sugar
1/2 cup of coconut milk
dash of salt

In large bowl using a stand mixer or hand held mixer, whip all of the ingredients together for at least 5 minutes on a high speed.

Te frosting should be a tad thick and fluffy. Spread onto the cake once the cake is completely cooled. Add coconut flakes on top for garnish.

Yield: 12 servings

Coconut Cream Loaf Cake

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Additional Time 30 minutes

Total Time 2 hours 15 minutes