This Chocolate Coconut Loaf Cake is a light and sweet coconut cake that's topped with a rich chocolate icing and shredded coconut. The combination of chocolate and coconut never gets old for
If you love chocolate and coconut as much as I do, be sure to check out some of my other favorite recipes like my Toasted Coconut Almond Chocolate Chip Cookies, Dark Chocolate Coconut Squares, or my Toasted Coconut Chocolate Scones.
Why You'll Love This Recipe
You will love this simple recipe for my Chocolate Coconut Loaf Cake. I simply adore loaf cakes, they are probably my favorite cake to bake for many reasons. This one specifically is a light and sweet coconut cake topped with chocolate buttercream icing and finely shredded coconut. There is nothing like the combination of lightly sweetened coconut and chocolate! But first, I'm going to share some reasons why I believe loaf cakes are the best kind of cake!
5 Reasons to Bake a Loaf Cake
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!
Cake to Frosting Ratio
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.
Easy to Travel With
Loaf cakes are the easiest kind of cake to travel with! Whether you are bringing the whole loaf to someone or just a slice for yourself. You can wrap either one up in plastic wrap easily and it won't mess up the cake. Wrapping it in plastic wrap keeps it fresh. If you can, using a tupperware is more eco friendly and works for just one slice.
Tips for Chocolate Coconut Loaf Cake
Use the Best Cake 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 Butter
Make 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 Extract
Use 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 Milk
My favorite organic coconut milk is Real Coco. You can find it at Costco and on Amazon 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 Flour
You can also make your own organic cake flour with my Homemade Cake Flour recipe.
Use Organic Unsweetened Coconut
Unsweetened 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!
Ingredients for Chocolate Coconut Loaf Cake
Why use organic ingredients in this recipe? 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. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Coconut Loaf CakeDifficulty: Easy
This easy coconut cake is topped with chocolate frosting and a dusting of fine shredded coconut. This Chocolate Coconut Loaf Cake can be enjoyed for any celebration.
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) organic 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.
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Make sure to check out my Maple Cranberry Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!