What is the best way to make a moist coconut loaf cake?

To achieve a perfectly moist coconut loaf cake, use full-fat coconut milk in your easy coconut loaf with coconut milk version, and do not overmix the batter when folding in desiccated coconut. Following a desiccated coconut cake recipe ensures tender, flavorful results, whether you make an old fashioned coconut loaf or a lemon and coconut loaf variation.

Can I make this easy coconut cake without coconut milk?

Yes, you can make easy coconut loaf without coconut milk by substituting regular milk or a milk alternative. This version still produces a soft coconut loaf bread while keeping the classic coconut flavor intact.

What type of coconut works best for a coconut loaf cake Nigella-style?

Desiccated coconut is ideal for any coconut loaf cake Nigella or Mary Berry-inspired recipe. It blends well into the batter, giving a consistent texture and authentic coconut flavor in your easy coconut cake.

Can I turn this coconut loaf into a bread-like dessert?

Yes, by slightly reducing sugar and butter, you can create a denser, old fashioned coconut loaf that works as coconut loaf bread. This technique works well for both easy coconut loaf with coconut milk or easy coconut loaf without coconut milk.

Easy Coconut Loaf – Moist, Old Fashioned & Family-Friendly 2025

Name: asy Coconut Loaf
Prep time: 10 min
Cook time: PT-490246H9M22S
Total time: PT-490246H9M22S
Cuisine: International / Home Baking
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup coconut milk (or regular milk); 1 tsp vanilla extract; 1 cup desiccated coconut; Optional: zest of 1 lemon for a fresh twist; 2–3 tbsp desiccated coconut; 2 tbsp powdered sugar for dusting

Description

A soft and moist coconut loaf perfect for tea time, brunch, or a simple dessert. This easy-to-make loaf combines desiccated coconut with a hint of vanilla, and can be enhanced with lemon zest or coconut milk for extra flavor. Ideal for both beginners and seasoned bakers.

Ingredients

Scale

🛒 Ingredients (for one standard loaf, ~9×5-inch pan):

For the Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup coconut milk (or regular milk)
1 tsp vanilla extract
1 cup desiccated coconut
Optional: zest of 1 lemon for a fresh twist

For the Topping (optional):

2–3 tbsp desiccated coconut
2 tbsp powdered sugar for dusting

Instructions

📝 Instructions:

Step 1: Prepare Oven & Pan
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and desiccated coconut.

Step 3: Cream Butter & Sugar
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.

Step 4: Combine Ingredients
Gradually fold dry ingredients into the wet mixture, alternating with coconut milk. Mix until just combined — do not overmix.

Step 5: Bake the Loaf
Pour batter into prepared pan. Smooth the top and sprinkle optional desiccated coconut. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired. Slice and enjoy!

Notes

Moist Loaf: Using coconut milk or yogurt keeps the loaf soft and tender.
Flavor Variation: Add lemon zest or a teaspoon of almond extract for extra aroma.
Make Ahead: The loaf keeps well in an airtight container for 3–4 days. Can also be frozen for up to 1 month.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Loaf Cake
Method: Baked
Cuisine: International / Home Baking