I’m adding a little crumb of my own coconut cake to the gazillion coconut cakes out there! It’s lovely and light with soft coconut flavour and a little hint of vanilla. Made with coconut cream and desiccated coconut, drizzled with coconut cream icing and shredded coconut makes for an ultimate coconut delight!
I opted out of using coconut oil and used canola oil instead. As much as I love the flavour of coconut oil, I find it gets overpowering in combination with the cream and desiccated coconut. I added vanilla to add little more complexity and simply because vanilla is one of my favourite flavours when it comes to baking sweets.
I hope you will enjoy this coconut loaf as much my family and friends do 🙂
Ingredients
2 large eggs
1 cup caster sugar
2 cups self-raising flour ( sieved )
1/2 tsp baking soda ( sieved )
1/2 cup desiccated coconut
1 cup coconut cream ( shake the can well before opening )
1/3 cup canola oil
1 tsp vanilla essence
For the icing
1/2 cup icing sugar sifted
3 tsp coconut cream
1 tsp vanilla essence
2-3 tbsp shredded or desiccated coconut
Method
Preheat oven to 175C fan forced
Lightly oil and line 14x24cm loaf tin
In a bowl beat sugar and eggs till white ( if using an electric mixer, beat for 3-5 min on medium-high ).
Add desiccated coconut, self-raising flour and baking soda then pour coconut cream, canola oil and vanilla essence in and gently fold in. Do not over mix. Leaving extra air will help cake batter rise more.
Pour mixture into prepared tin and bake in preheated oven for 50 minutes.
Remove from tin and cool on a cooling rack.
To make an icing; mix icing sugar, coconut cream and vanilla essence in a bowl or a jug. Drizzle icing over completely cooled cake and sprinkle with shredded or desiccated coconut.
Ensure your coconut cream is well mixed by shaking the can before opening
Gently fold using a spatula or a spoon
15 thoughts on “Coconut Loaf ( Dairy-free )”
Leyla
yum yum 🙂
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samskitchen
Thank you 🙂 xoxo
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Amanda
This sounds delicious! Yum.
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samskitchen
Thank you!! 🙂
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pinkiebag
Gosh this looks delicious, perfect with a nice cake of tea. One to try, thanks for sharing, Chloe.
https://pinkiebag.com/
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samskitchen
Thank you, Chloe! 🌺
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Sheryl
mmm. This looks yummy.
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Valentina
Hi! I live in Italy and I can’t find coconut cream. Do you think I can use coconut milk instead (should I let the milk separate and use just the solid part?)?
Thank you
Vale
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samskitchen
Hi Valentina! Yes you are correct, separate the milk by placing the can into the refrigerator then scoop the hardened cream out. Hope this will be helpful. Happy baking 🙂
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Valentina
Thankyou for your reply Sam!
I’m baking this loaf for my coconut-loving husband’s birthday! I’ll let you know how it comes out!
Have a nice day
Vale
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samskitchen
You are welcome Valentina! Thank you for your question, now I’m baking this same cake with coconut milk instead of cream, I added 1 extra tbsp of self-raising flour to the mixture and it’s looking good, still in the oven though. Will update you on how it ends up at the end.
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Valntina
Oh Sam! it’s so kind of you!! If I find some time I’ll try it today with some help from my two years old little one. Hugs from Italy!
Vale
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samskitchen
My pleasure Vale 🙂 and here is the feed back on how the coconut milk instead of cream went. The cake turned out fine but I thought it was a bit dry-ish and I’m not sure how to fix it yet. So maybe skimming the cream from the milk and then using that would give a better outcome as the milk doesn’t have the fattiness of the cream. Hope this is helpful 🙂 hugs from Australia!
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The Science of Cooking Blog
Thank you for sharing!!
https://thescienceofcookingblog.wordpress.com
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samskitchen
My pleasure!
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