Coconut Loaf Cake with Cream Cheese Frosting
Inspired by techniques from King Arthur Baking.
A rich, creamed-butter loaf cake studded with shredded coconut and finished with a tangy cream cheese frosting pressed all over with more coconut. The alternating flour-and-cream method keeps the crumb tender despite the loaf's dense, buttery base.
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Method
- 1
Prepare the pan and oven. Preheat the oven to 180 °C (160 °C fan). Lightly grease a 23 x 13 cm loaf tin.
- 2
Cream the butter and sugar. Beat the butter alone for about 10 seconds, then add the sugar gradually while beating. Continue beating for 2-3 min, scraping down the bowl halfway through, until the mixture is pale and fluffy.
- 3
Add the eggs. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape the bowl and beat briefly to combine; the batter will look curdled at this stage.
- 4
Add the flavourings. Beat in the salt, baking powder and alcohol-free vanilla extract.
- 5
Alternate the flour and cream. Add the flour in three additions, alternating with the cream, starting and ending with the flour. Mix on low speed just until combined after each addition.
- 6
Fold in coconut and bake. Stir in the shredded coconut. Scrape the batter into the pan and smooth the top. Bake for 70-75 min, until a toothpick inserted into the centre comes out clean. If the top is browning too fast, tent it loosely with foil for the last 15 min.
- 7
Cool the cake. Let the cake cool in the pan for a couple of minutes, then turn it out onto a rack and leave it to cool completely before frosting.
- 8
Make the frosting. Beat the butter and cream cheese together on low speed until thoroughly combined. Beat in the icing sugar and salt until smooth.
- 9
Frost and coat with coconut. Set the cooled cake on a large piece of waxed paper or cling film. Spread the frosting all over the cake, then pat the shredded coconut onto the frosting, using the paper to help press it on and keep the mess contained.
- 10
Slice and serve. Cut the cake into 1.5-2 cm slices to serve.
Storage
Store any leftover cake well-wrapped in the refrigerator for up to a day; freeze it, without the frosting if possible, for longer storage. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
52.2 g per serving
104.4 % of the 50 g daily maximum · 208.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand or hand mixer
- 23 x 13 cm loaf tin
- rubber spatula
- toothpick or skewer
- wire cooling rack
- mixing bowls
- aluminium foil
- offset spatula or spoon
- waxed paper or cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 693 kcal |
| Protein | 8 g |
| Carbohydrate | 75.1 g |
| of which sugars | 53.6 g |
| of which free sugars | 52.2 g |
| Fat | 41.4 g |
| of which saturates | 26 g |
| Fibre | 2.1 g |
| Salt | 1.25 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
