Coconut loaf cake

    1 hour 30 min

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

    Lincolnshire, England, UK
    586 people made this

    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 & ratings
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    Reviews in English (13)


    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


    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


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