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Coconut loaf cake


38 people made this

About this recipe: A good cake with a lot of variations. Coconut gives this buttery cake a delicate flavour and a bit of texture.

caz12 Lincolnshire, England, UK

Makes: 12 slices

  • 175g soft butter
  • 175g caster sugar
  • 3 medium eggs
  • 225g plain flour
  • 1 teaspoon baking powder
  • 100g grated sweet coconut
  • 2 tablespoons milk

Prep:10min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr30min 

  1. Preheat the oven to 180 C / Gas 4. Grease and line 2lb loaf tin.
  2. Beat the butter or margarine until soft with a wooden spoon or electric whisk. Add the caster sugar and cream until light and fluffy. Whisk or beat in 1 egg at a time.
  3. Sieve in the flour and baking powder; mix well together. Add the coconut and milk; mix together. Pour into the loaf tin.
  4. Bake until a skewer inserted near the centre comes out clean, about 1 hour. If the top is browning too much and the cake is not cooked through, cover with tin foil.

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Reviews (6)


Lovely cake but needed some more liquid so added vanilla essence, and also a bit too sweet using sweet coconut, dessicated coconut works for me. Also tastes good with a dash of cinnamon added to the flour - 17 Jan 2014


Very tasty, buttery recipe, which I admit I did tweak. I added 2 x 10g sachets of vanilla sugar and topped it up with the caster sugar to 175g. I was also concerned there wasn't enough liquid, so I added around 125ml of buttermilk as well. The result is a delicious coconut cake that isn't going to be around for long!!! - 29 Sep 2013


This cake turned out beautifully. Highly recommend. - 22 Nov 2013

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