About this Recipe

This is one of the first cakes the author developed to capture an intense coconut flavor using only natural ingredients. The idea was simple: replace part of the butter with coconut oil and part of the sour cream with full-fat coconut milk, then fold in a generous amount of shredded coconut. The result is a soft, airy loaf with a tender crumb and distinctive coconut aroma — no artificial extracts required.

This loaf is versatile: use sweetened or unsweetened shredded coconut to adjust sweetness, toast the coconut for a richer flavor, or finish the cooled cake with a simple coconut glaze made from powdered sugar and coconut milk. It slices beautifully and makes a lovely treat with coffee or tea.

Ingredients

The complete, measured list is shown below.

• 3/4 cup unsalted butter, softened (about 180 g / 6 oz)
• 1/3 cup coconut oil, solid at room temperature (about 85 g / 3 oz)
• 1 cup sugar (about 200 g / 7 oz)
• 4 large eggs, room temperature
• 3 1/3 cups all-purpose flour (about 400 g / 14 oz)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup full-fat sour cream (about 120 ml)
• 1/2 cup full-fat coconut milk (about 120 ml)
• 1 tbsp vanilla paste or vanilla extract
• 1 cup unsweetened shredded coconut, plus 2 tbsp to sprinkle on top (about 60 g / 2 oz)

Instructions

1. Preheat the oven to 350°F (175°C). Line two 8″ x 3″ loaf pans with parchment paper and set aside.
2. In a medium bowl, sift together the all-purpose flour, baking powder and baking soda. Stir to combine and set aside.
3. In a large measuring cup, whisk together the sour cream, full-fat coconut milk and vanilla paste; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric mixer), beat the softened butter, solid coconut oil and sugar on medium speed until light and fluffy, about 4–5 minutes.
5. Reduce the mixer speed to low and add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the sides and bottom of the bowl as needed.
6. With the mixer on low-medium, add the dry ingredients in three additions, alternating with the coconut milk and sour cream mixture in two additions. Start and finish with the dry ingredients.
7. Stop the mixer and fold in the shredded coconut with a rubber spatula, making sure any dry pockets of flour are combined but taking care not to overmix.
8. Divide the batter evenly between the prepared loaf pans, sprinkle the tops with the reserved shredded coconut, and bake on the middle rack for 45–55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
9. Allow the loaves to cool in the pans for 10–15 minutes before removing to a wire rack to cool completely. If desired, finish with a simple coconut glaze once the loaves are fully cooled.

Recipe Details

• Prep time: 15 minutes
• Cook time: 50 minutes
• Total time: about 1 hour 5 minutes
• Servings: Two 8″ loaf pans
• Author: Dikla Levy Frances

Tips for the Perfect Coconut Loaf

• Use room-temperature ingredients for the best texture and even mixing. Cold eggs or dairy can reduce the batter’s volume.
• Coconut oil should be solid but soft at room temperature so it blends evenly with the butter and sugar. If it is too warm, it will liquefy and change batter consistency.
• You can use a stand mixer or a handheld electric mixer and a large mixing bowl. Avoid overmixing once flour is added to keep the crumb tender.
• Choose sweetened or unsweetened shredded coconut to control overall sweetness. Toasted shredded coconut adds a deeper, nuttier flavor and pleasant crunch.
• For a simple glaze, whisk 1 cup powdered sugar with 1–2 tablespoons full-fat coconut milk until smooth and drizzle over the cooled loaf.
• Optional variations: add lemon or lime zest for brightness, or fold in a cup of white chocolate chips for extra richness.
• Use two eight-inch or nine-inch loaf pans depending on the loaf depth you prefer.

Storing and Freezing

Store the cooled loaf at room temperature, wrapped in plastic wrap or stored in an airtight container, for up to five days. To freeze, wrap the cake tightly in plastic wrap or aluminum foil, then place in a freezer bag and freeze for up to eight months. Thaw at room temperature before serving.

More Cake Ideas

If you enjoy this coconut loaf, you might also like other simple cakes such as almond cake, date cake, or a chocolate gin cake. These variations offer different flavor profiles but use similar techniques for tender, reliable results.

Notes

• Make sure all ingredients are measured accurately for consistent results. Spoon and level flour rather than scooping directly from the bag to avoid packing.
• To prevent the shredded coconut from sinking during baking, toss it in a tablespoon of flour before folding it into the batter.
• If your oven runs hot or cold, use an oven thermometer and adjust baking time as needed. Tent with foil if the top browns too quickly.