Easy Coconut Loaf Cake Recipe Perfect for Tea Time Indulgence

Coconut loaf cake is one of those old school treats that feels like a warm hug in a plate. It’s simple yet indulgent so perfect for your chai-time spread or as a dessert for a casual get together. A moist loaf with the coconut flavor shining through every bite with a cup of masala chai or freshly brewed coffee doesn’t that sound like a match made in heaven?

This recipe is perfect for home bakers who want to make something special without spending hours in the kitchen. With just a few pantry staples and a cup of desiccated coconut you can make a cake that’s both comforting and elegant. Want to add a desi twist? You can add cardamom or garnish with toasted cashews for a nostalgic touch.

A Simple Recipe To Bake Coconut Loaf Cake

Ingredients

• 1 cup maida
• 1 cup coconut
• 1/2 cup unsalted butter, softened (113 grams)
• 3/4 cup sugar (150 grams)
• 2 eggs
• 1/2 cup milk (120 ml)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla essence
• 1/4 tsp cardamom powder (optional)
• Pinch of salt
• 1 tbsp cashews (optional for garnish)

Method

1. Preheat the oven to 180°C. Grease a loaf pan with butter and dust with flour or line it with parchment paper.
2. In another bowl, sift together maida, baking powder, baking soda and salt. Add the coconut to the dry ingredients and mix well.
3. In a big mixing bowl, cream together the butter and sugar until light and fluffy. You can do this using a mixer or a wooden spoon.
4. Beat in the eggs one by one, each at a time, then add the vanilla essence.
5. Fold in the dry mixture with the butter-sugar-egg mixture, alternating with milk. Start with the dry ingredients, then add a little milk and so on, until all ingredients are combined. Be gentle, don’t over mix.
6. If using cardamom powder, add it now and mix. You can also sprinkle cashews on top for extra texture and flavor.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let it cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Slice and serve with your favorite tea or as a snack.

Tips To Master Your Coconut Loaf Cake For Tea Time Bliss

Use Fresh Desiccated Coconut

When it comes to coconut loaf cake, the desiccated coconut matters. Fresh desiccated coconut gives a more intense flavor to the cake, more fragrant and moister. If you have access to fresh coconut, you can grate it and dry it lightly at home for a personal touch.

Sift Dry Ingredients Together

Before you start mixing your wet and dry ingredients, make sure to sift the flour, baking powder, baking soda and salt together. This ensures the leavening agents are evenly distributed, so your loaf will rise evenly. Plus it prevents lumps from forming in the batter.

Room Temperature Ingredients are Essential

For a smooth batter, make sure your butter, eggs and milk are at room temperature before you start mixing. Cold ingredients will cause the butter to solidify and result in a dense loaf. Let them come to room temperature and it will be much easier and faster.

Don’t Overmix

When you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing will result to a dense loaf that’s not airy. Fold the ingredients gently to preserve the lightness of the cake.

Add Cardamom for a Scenic Twist

Indian cakes are warm and aromatic, adding a pinch of cardamom powder to your coconut loaf batter will boost the flavor and give your cake a lovely fragrance to go with your tea.

Use Butter for a Moist Cake

Some recipes might use oil but nothing beats the richness that butter brings to a cake. It gives moisture, flavor and a golden crust that’s hard to replicate. Make sure you cream the butter and sugar well to get a fluffy batter.

Check with a Toothpick

As your coconut loaf cake bakes, don’t open the oven door too often. Check for doneness with a toothpick. It should come out clean or with just a few moist crumbs. This simple test will prevent overbaking of your loaf.

Let the Cake Cool

After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. If you cut into the loaf while it’s still warm, it may crumble or break. Giving it time to cool will help it set properly, making slicing easier and cleaner.