Coconut Spice Loaf Cake
Big time coconut girl here. The flavor not only gives a delicious tropical vibe but also works alongside a variety of flavors – like the spices in this coconut spice loaf cake or the buttery softness of this coconut Texas sheet cake.
The beauty of this bake is that it’s made in the humble loaf pan. I swear, if I could only have a select few kitchen items, one would be a loaf pan. You can do so much with them, and they often make the perfect-sized bake!
Anywho, this loaf cake is perfect for holiday brunches, weekend treats, or simply sliced, frozen, and thawed as desired for a sweet treat craving.
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COCONUT SPICE LOAF CAKE
This triple coconut loaf cake is spiced with all the warm feelings – aka cinnamon, nutmeg, and ginger. The coconut flavor pops thanks to the coconut milk, coconut oil (also, tendahnessss), and shredded coconut.
Now, this loaf is absolutely delicious on its own, but my favorite way to serve it is with a little whipped topping and carrot cake sauce (you read that right). The whipped cream has a smidge of cream cheese beaten inside, for extra stability as well as a touch of tang.
Why do you fold the shredded coconut in before mixing the batter completely? Adding the coconut while there’s still some visible flour in the batter will prevent overmixing. As you fold in the coconut, you will finish folding in the dry ingredients for the perfect mix, which will yield a tender loaf cake.
INGREDIENTS
- All-purpose flour: Provides structure to the loaf.
- Cornstarch: Lightens the texture for a tender bite.
- Baking powder: Leavening agent to help the cake rise.
- Baking soda: Supports rising and browning as the loaf bakes.
- Salt: Enhances overall flavor and balances sweetness.
- Ground cinnamon: Adds warm spice.
- Ground nutmeg: Contributes subtle flavor depth and sweetness.
- Ground ginger: Gives a warm, slightly spicy flavor.
- Granulated sugar: Sweetens and helps with structure.
- Brown sugar: Adds moisture and a mild caramel flavor.
- Eggs: Bind ingredients and provide richness and lift.
- Full-fat yogurt: Adds moisture and tenderness.
- Full-fat coconut milk: Gives creamy coconut flavor and moisture.
- Coconut oil: Adds fat for richness and a subtle coconut taste.
- Vanilla extract: Enhances sweetness and rounds out flavors.
- Shredded coconut: Provides texture and even more coconut flavor.
- Cream cheese: Base for a rich, creamy topping.
- Powdered sugar: Sweetens the cream cheese topping.
- Heavy whipping cream: Whipped for light, airy topping texture.
- Carrot cake sauce: Optional drizzle for flavor and added rich spice.
Can I omit the cream cheese in the whipped topping? You can! The cream cheese provides extra stability and a subtle flavor that pairs well with the texture and flavors of this coconut spice loaf cake, but you can omit it for a simple whipped cream if desired.
HOW TO MAKE A COCONUT SPICE LOAF CAKE
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, salt, and all your spices (cinnamon, nutmeg, and ginger).
In a separate bowl, beat granulated and brown sugars with eggs for three minutes until slightly thickened and pale. This adds air to help the loaf rise.
Whisk in yogurt, coconut milk, melted coconut oil, and vanilla extract until smooth, then gently fold in the dry ingredients until a few streaks remain.
Fold in the shredded coconut carefully to avoid overmixing. This will give you a tender, moist (I said it) cake.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
While the loaf cools, make the whipped topping by beating softened cream cheese with powdered sugar until smooth, then pour in the heavy cream and beat until fluffy.
Slice the coconut spice loaf and serve as is, or add a dollop of whipped cream and a drizzle of carrot cake sauce for extra goodness.
3 reasons you’ll love this coconut spice loaf cake
TIPS & VARIATIONS
- I always try to call this out, but make sure to shake your coconut milk before measuring! The fat in the coconut milk naturally separates (especially if you have it in the fridge), so shaking is key to getting the right ratio of fat in the recipe.
- Your eggs should be room temperature before beating them with the sugars. This will ensure they whip up easily, building as much air before being combined with the other ingredients, giving your loaf cake the structure it needs when baking.
- As always, be careful not to overmix your batter so you can have the softest, most delicious coconut spice loaf cake. Folding in the shredded coconut while there are still a few streaks of flour is key to preventing overmixing!
- For the whipped topping, you can omit the cream cheese if preferred (or you don’t have it on hand). I prefer the stability and tang of the cream cheese, especially paired with the spice and density of this loaf, but a simple whipped cream will still be delicious
- If you make the whipped topping, I’d highly recommend making this carrot cake sauce to pour over. It comes together in under 15 minutes and amps up the spice and buttery richness. Plus, we love a spoonable moment, don’t we?
MAKING AHEAD & STORING
To store, cut your coconut spice loaf cake into thick slices and place in an airtight container. It’ll keep at room temperature for up to 3 days or frozen for up to 3 months.
To thaw, pop a slice of cake in the microwave to heat through before enjoying. I find it’s at its most flavorful when served warm!
Store the whipped topping and carrot cake sauce separately if making. The whipped topping will keep in the fridge for up to 4 days. Just give it a quick stir before serving in case it’s separated slightly.
MORE LOAF PAN RECIPES
- Double Chocolate Zucchini Bread
- Cinnamon Sugar Sweet Potato Pull-Apart Bread
- Key Lime Coconut Icebox Cake
- Lemon Poppy Seed Coffee Cake
- Small Batch Sprinkle Cookie Bars
EQUIPMENT YOU’LL NEED
Equipment
- 9” x 5” Loaf Pan
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Mixer
- Spatula
- Wire Rack
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¾ cup granulated sugar
- 5 tbsp brown sugar
- 2 large eggs room temperature
- ½ cup full-fat yogurt
- ½ cup full-fat coconut milk
- ½ cup coconut oil melted
- 1 ½ tsp vanilla extract
- ½ cup shredded coconut
- 2 oz cream cheese room temperature
- 1 ½ tbsp powdered sugar
- ¾ cup heavy whipping cream cold
- Carrot cake sauce
Instructions
- Preheat oven to 350°F. Grease your loaf pan and line the bottom with parchment paper
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices
- In a separate bowl, whisk sugars and eggs for 3 minutes until slightly thickened and pale in color. This step is key to adding air to your loaf to help it rise
- Whisk in yogurt, coconut milk, coconut oil, and vanilla until smooth
- Fold in the dry ingredients until a few streaks of flour remain, then fold in the shredded coconut until combined. Be careful not to overmix
- Pour the batter into your prepared loaf pan and bake for 40-45 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely
- While your loaf cools, make your whipped topping. Add your softened cream cheese to a bowl, then sift in your powdered sugar and beat with a hand mixer until smooth. Add in your heavy cream and beat until fluffy. You want the mixture to be able to hold on the end of your spatula without running off
- Slice and serve your loaf as is or with a dollop of whipped cream and a pour of carrot cake sauce
