Coconut loaf cake

This super tender and moist coconut cake proves that you don't need many ingredients to make a delicious dessert,you must pick the right ones.

This loaf cake is delicately sweet,has a moist and soft crumb from the addition of coconut cream and sunflower oil and beautiful coconut flavor achieved from both,coconut cream and shredded coconut.The crème fraîche glaze creates a wonderful contrast to the sweetness of the crumb and delivers yumminess until the last crumb!

If you're a regular reader of my blog,you may have noticed that i rarely use butter in my baked goods.Butter leads to a dense crumb(actually all solid fats -coconut butter, coconut oil, etc have the same tendency)that's why the cake must be eaten on the day is made.With vegetable oil (liquid fats)instead,the crumb is super tender and moist and the cake keeps its freshness for several days and for this reason vegetable oil is my favorite baking fat.
Coconut cream became a favorite as well because has that creamy,yogurt like texture that helps to create tender crumb.Fantastic ingredient to bake with!


   Coconut cream is the thick cream that you find to the top of canned coconut milk.The coconut milk should have high fat content,17-19% fat content is the best.Light or low fat content doesn't work so check the label before buying it.
To get the cream,place the can in the refrigerator overnight,this hepls the milk to separate and solidify on top.The next day you can use the coconut cream in whatever recipe you want.
It has a silky and creamy texture and is a great addition to your baked goods.You can use it to frost your cakes as well,as a alternative to classic whipped cream.Add your sweetener of choice to it,vanilla extract or lemon,lime zest and beat until smooth,that's it!

Prep Time:  
Cooking Time:40-50 
Yield:one loaf


  • 200g all-purpose flour 
  • 3 large eggs
  • 150g caster sugar
  • 150g unsweetened coconut cream
  • 100ml vegetable oil(i used sunflower oil)
  • 1tsp baking powder
  • 35g shredded coconut or 50-60g for a more intense coconut flavor 
  • pinch of salt
  • 1tsp lime or lemon zest(optional)

  • 3-4 tbsp crème fraîche,drained
  • 2-3 tbsp shredded coconut for sprinkling


  • Preheat oven to 175ºC/347ºF(convection/fan forced mode)
  • Butter and line with parchment paper a 25cm x 11cm loaf pan.
  • Add eggs and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 3 minutes until mixture becomes thick, fluffy, and doubles in volume.
  • Reduce speed mixer to medium and pour sunflower oil in a thin stream.Gradually add coconut cream and whisk until just combined.
  • Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently,using a silicone spatula or a hand whisk.

  • Next,add shredded coconut to the batter,in 2 additions,and fold gently.
  • Pour the batter into the prepared pan,spreading it evenly with  an offset spatula and bake at 175ºC/347ºF for 40-50 minutes until golden brown on top and the skewer plunged into the center comes out clean.

  • Remove the cake from the oven and let it cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

  • Once cooled,spread crème fraîche on top of the cake and sprinkle with shredded coconut.
  • Cut into pieces and serve!
  • Store in the refrigerator,in an airtight container.Due to its moist texture the cake stays good for up to 5 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!