Simple loaf cakes are always a good choice when you need a quick and easy dessert. You just mix your batter, throw everything into a loaf tin and the rest is the job of your oven. This Coconut Milk Loaf Cake is an absolute showstopper in my opinion – beautifully moist and incredibly tasty. I can only recommend baking it ;)
There must be millions of loaf cake recipes out there in the world. I got some of these recipes here on the blog as well. A lot of loaf cakes with chocolate or nuts, some with fruit and berries, and even some cakes with veggies. Have you ever tried a Zucchini Loaf Cake? It’s super tasty, and you won’t even realize that there are veggies in your cake. It’s a great way to get children to eat more veggies without them knowing ;P
This loaf cake here doesn’t have any vegetables in it, of course, but it does feature plenty of coconut. Coconut milk and coconut flakes… well and some like, because coconut and lime are made for each other! We love the combination. Cakes and desserts made with coconut and lime are always delicious and often very refreshing. Perfect for hot summer days. That is probably the reason those desserts are very popular in warmer regions of the world…
Adding juice and/or zest of citrus fruits immediately gives your bake or dessert a lot of flavor. If you want to intensify the flavor, I recommend rubbing the zest of the citrus fruit (e.g. lime or lemon) with the sugar that is listed in your recipe. This releases oils from the zest and adds even more flavor to your bake or dessert.
Apart from the little sugar & zest hack, there’s not much more to say about this cake – it’s a really easy-to-prepare cake. Mix everything, pour the batter into the baking tin, and then bake it. You can eat the cake as it is or decorate it with a sugar glaze. A thick, sweet glaze that also adds some additional flavor. That’s not everyone’s cup of tea, of course. If you like it less sweet, make less glaze and add only a thin layer, or skip that part completely. Maybe you like white chocolate instead? Go for it – it’s a delicious alternative here ;)
You can buy toasted coconut chips* online or in supermarkets. Using already toasted coconut chips saves some time and reduces the risk of burning the coconut chips in a pan… unfortunately, this can happen quite easily if you are not careful. I normally have the already-toasted ones at home in my cabinets ;P
If you are a coconut fanboy or girl, consider taking a look at these recipes here as well. The loaf cake is an all-time favorite among friends and family: my Mango Coconut Loaf Cake is a 100% recommendation for baking! My Vegan Kiwi Coconut Cheesecake is no less delicious, though. If you prefer no-bake recipes, this might be the cheesecake for you! ;)
INGREDIENTS / ZUTATEN
For the cake:
10.6 oz. (300g) spelt flour
3.5 oz. (100g) sugar (or xylitol)
3.5 oz. (100g) desiccated coconut (unsweetened)
1 tbsp. cornstarch
3 tsp. baking powder
1 can (13.5 fl.oz./400ml) coconut milk
1 organic lime, zest & juice
2 tsp. vanilla extract
For the decoration:
5.3 oz. (150g) confectioners’ sugar
1 tsp. lime juice
some heavy cream
1-2 tbsp. toasted coconut chips
Für den Kuchen:
300g Dinkelmehl (Type 630)
100g Zucker (oder Xylit)
100g Kokosraspeln
1 EL Speisestärke
3 TL Backpulver
1 Dose Kokosmilch (400ml)
1 Bio-Limette, Abrieb & Saft
2 TL Vanille Extrakt
Für die Dekoration:
150g Puderzucker
1 TL Limettensaft
etwas Sahne
1-2 EL geröstete Kokoschips
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a 10×4 inches loaf tin* and line with a piece of baking parchment. Set aside.
2. Wash the organic lime with hot water, dry, and zest, then squeeze out the juice and collect it. Add the zest to the sugar and rub it into the sugar to release some of the oil from the lime zest. If your coconut milk has a compact layer on top, pour it into a small bowl and warm it up shortly in the microwave – stir until smooth.
3. Add the spelt flour, lime-infused sugar, desiccated coconut, cornstarch, and baking powder to a large bowl and mix to combine. Add the coconut milk, lime juice, and vanilla extract and mix until well combined. Pour the batter into the prepared loaf tin and smooth out. Bake the cake in the preheated oven for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for a few minutes, then pull it out with the baking parchment and let it cool down completely on a wire rack.
4. Mix the confectioners’ sugar, lime juice and some heavy cream in a small bowl – you want a quite thick glaze. If it is too thin, add some more confectioners’ sugar or more heavy cream if it is too thick. Glaze the cooled cake and decorate with some toasted coconut flakes. Let the glaze dry completely before serving the cake.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 25x12cm Kastenform* leicht einfetten und mit einem Stück Backpapier auslegen. Zur Seite stellen.
2. Die Bio-Limette heiß abwaschen und trocknen, dann die Schale abreiben und die Limette auspressen. Den Abrieb zum Zucker dazugeben und damit verreiben, um das Öl der Limettenschale zu lösen. Sollte die Kokosmilch eine kompakte Schicht haben, alles in eine kleine Schüssel füllen und in der Mikrowelle leicht erwärmen und dann glatt rühren.
3. Dinkelmehl, Limettenzucker, Kokosraspeln, Speisestärke und Backpulver in einer großen Schüssel vermischen. Kokosmilch, Limettensaft und Vanille Extrakt dazugeben und alles gut verrühren. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 50-55 Minuten im vorgeheizten Ofen backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und in der Form einige Minuten abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Glasur den Puderzucker mit Limettensaft und etwas Sahne verrühren – die Konsistenz sollte recht dickflüssig sein. Falls die Glasur zu dünn ist, einfach noch etwas Puderzucker nachlegen, sollte sie zu dick sein, noch mehr Sahne unterrühren. Den komplett abgekühlten Kuchen mit der Glasur überziehen und mit einigen gerösteten Kokoschips dekorieren. Die Glasur bis zum Anschnitt trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Coconut Milk Loaf Cake
- Prep Time: 00:20
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This Coconut Milk Loaf Cake is easy to prepare and the perfect sweet treat you can enjoy with your coffee in the morning or afternoon ;)
Ingredients
For the cake:
10.6 oz. (300g) spelt flour
3.5 oz. (100g) sugar (or xylitol)
3.5 oz. (100g) desiccated coconut (unsweetened)
1 tbsp. cornstarch
3 tsp. baking powder
1 can (13.5 fl.oz./400ml) coconut milk
1 organic lime, zest & juice
2 tsp. vanilla extract
For the decoration:
5.3 oz. (150g) confectioners’ sugar
1 tsp. lime juice
some heavy cream
1-2 tbsp. toasted coconut chips
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 10×4 inches loaf tin* and line with a piece of baking parchment. Set aside.
2. Wash the organic lime with hot water, dry, and zest, then squeeze out the juice and collect it. Add the zest to the sugar and rub it into the sugar to release some of the oil from the lime zest. If your coconut milk has a compact layer on top, pour it into a small bowl and warm it up shortly in the microwave – stir until smooth.
3. Add the spelt flour, lime-infused sugar, desiccated coconut, cornstarch, and baking powder to a large bowl and mix to combine. Add the coconut milk, lime juice, and vanilla extract and mix until well combined. Pour the batter into the prepared loaf tin and smooth out. Bake the cake in the preheated oven for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for a few minutes, then pull it out with the baking parchment and let it cool down completely on a wire rack.
4. Mix the confectioners’ sugar, lime juice and some heavy cream in a small bowl – you want a quite thick glaze. If it is too thin, add some more confectioners’ sugar or more heavy cream if it is too thick. Glaze the cooled cake and decorate with some toasted coconut flakes. Let the glaze dry completely before serving the cake.
Notes
Get your bake on!
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