Chocolate and coconut is probably the best flavor pairing ever… in my opinion! This is the flavor combo that got me excited about baking so many years ago. It’s why I created my Dad’s Coconut Chocolate Chip Cookies, which you can find the recipe in my book Cookies for Everyone. And this is the flavor combo that I make again and again and again. Plus, this is the one that is really amazing literally any time of year!
So let me just say, loaf cakes are probably my favorite kind of cakes, ever. Their size, portability, cake to frosting ratio, and ease of baking are just some of the reasons why I love these little cakes so much. Loaf cakes are a perfectly acceptable breakfast as well, which is just another reason why I adore them! So, let me break it down for you why loaf cakes are so amazing.
- Their size! This is the perfect amount of cake for any family. With just myself and Delaney, we can still eat a whole loaf cake in a week and not have to toss out any, though usually friends stop by and swipe up slices anyways!
- Loaf cakes have the best cake to frosting ratio! Seriously guys, I didn’t like frosting for a lot of my younger life, I always thought it was too sweet. I used to trade my little brother my frosting for his cake all throughout childhood. But, with loaf cakes the frosting is just enough for me every time, it’s perfect!
- Loaf cakes are so easy! Dump it all into one pan, check. Bake it, check. Frosting just on top, check. If you’re new to cake baking, then loaf cakes are a great place to start. They use one pan, you only have to frost the top, and they are seriously impressive for a lot less work than other cake recipes.
- You can eat loaf cakes anytime! Seriously, breakfast, mid morning snack, dessert… any time is loaf cake time.
This Chocolate Coconut Loaf Cake is one of my all time favorite loaf cakes! It has a lightly sweetened coconut cake, chocolate buttercream frosting, and fine shredded coconut on top. There is nothing like the combination of lightly sweetened coconut and chocolate! Get the recipe below for my Chocolate Coconut Loaf Cake.
Tips for making the best Chocolate Coconut Loaf Cake
Use the best pan.My favorite 1 1/2-pound loaf pan is from USA Pan, you can find it here. The ridges in their pans literally help your cakes bake up so much better! It’s totally worth it to invest the small amount it is to upgrade to this pan!
Use Softened ButterMake sure your butter is soft. If it’s soft, then it will make an indent when you press your finger into it. I like to leave butter out on the counter overnight or for quite a few hours before using it, so it can soften at room temperature as it softens best this way. If you need to microwave it, then make sure you are only doing about 10 seconds per stick as you don’t want to melt parts of the butter into a liquid, and that can happen very easily in the microwave.
Use Organic Coconut ExtractUse a coconut extract you like the flavor of! There are so many out there, and they are all a little different. The one I am using right now and really like, can be found here.
Use Organic Coconut MilkMy favorite organic coconut milk is So Delicious Unsweetened Vanilla Coconut Milk. You can find it at most grocery stories and you can also buy the shelf stable version here. I prefer to buy the carton from the fridge, and if you go with the shelf stable one, just be sure to shake it up before using it as I feel that one can separate easily.
Choose the Best Cake FlourThe best cake flour is King Arthur Cake Flour. I know it’s not organic, but there is no organic version on the market besides one brand (Grain Brain) which I really dislike as far as taste goes. So, this is the best option and I really do love it. You can find it here.
Use Organic Unsweetened CoconutUnsweetened coconut is always the way to go! It may seem odd to buy an unsweetened version for baking, but it is truly the best as it’s a true coconut flavor without any additives. You can find it here. There are many brands that make this, I don’t have a preference as long as it’s organic and unsweetened, you’re good to go!
Why use organic ingredients in my Chocolate Coconut Loaf Cake? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor.
So, I highly recommend that you buy the best organic ingredients for these amazing Chocolate Coconut Loaf Cake! You can also shop my Amazon Storefront for all my favorite organic ingredients here.
Chocolate Coconut Loaf Cake
Makes 1 1/2-pound loaf cake
3/4 cup (170 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
2 teaspoons organic coconut extract
3 organic large eggs, room temperature
3/4 cup organic coconut milk, room temperature
255 grams (2 cups) cake flour
57 grams (2/3 cup) organic fine shredded coconut
1 teaspoon baking powder
1/2 teaspoon fine salt
127 grams (3/4 cup plus 2 1/2 tablespoons) organic powdered sugar, sifted
15 grams (3 tablespoons) organic Dutch cocoa, sifted
2 1/2 tablespoons organic coconut milk
Organic fine shredded coconut
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper letting it hang over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment add the butter, cane sugar, and coconut extract and mix on low until combined and there are no chunks of butter.
Add the eggs and coconut milk and mix on low until it combined. Add the flour, coconut, baking powder, and sea salt and mix on low until combined into a smooth batter.
Grease the loaf pan with either butter or cooking spray. Pour the batter into the prepared pan and spread evenly.
Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool completely in the pan.
To make the glaze: In a medium bowl whisk together the powdered sugar, cocoa and coconut milk.
Remove the loaf cake from the pan and pour the glaze over the top.
Store in a cake dome or in an airtight container for up to 3 days.
Gluten Free – Replace the flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!