What type of coconut should I use for a triple coconut loaf cake?

For the best texture and flavor, use moist, sweetened shredded coconut such as Baker's Angel Flake Coconut. This type sticks well in the batter and melts slightly during baking to impart both flavor and chewiness. Unsweetened or dry coconut can also be used but may result in a drier texture. For those with dietary restrictions, unsweetened or low-fat options are available but may alter the sweetness and mouthfeel.

Can I substitute coconut extract in the triple coconut cake recipe?

Yes, if you don’t have coconut extract, you can use vanilla extract as a substitute. While this will slightly change the flavor profile by reducing the distinct coconut aroma, the cake will still taste delicious due to the shredded coconut and coconut milk. Coconut extract is available in most grocery stores or online and adds a more authentic coconut flavor.

How do I freeze and thaw a triple coconut loaf cake properly?

To freeze, wrap the cooled cake securely in plastic wrap, then cover with aluminum foil to prevent freezer burn. Store it in an airtight container or heavy-duty freezer bag. When ready to enjoy, thaw the cake in the refrigerator overnight. Apply the glaze after thawing for best texture and taste, as pre-glazing before freezing can cause the glaze to become sticky or watery after thawing.

Can the triple coconut loaf cake recipe be used to make muffins?

Absolutely. Use muffin tins and grease or line them with muffin cups. Fill each cup about two-thirds full with the batter. Bake at 350°F, reducing the time to around 18-22 minutes. Muffins may bake faster due to their smaller size. This variation gives you portable, individual coconut treats with the same rich flavor.

What is the best way to store a triple coconut loaf cake to keep it fresh?

Store the cake wrapped tightly at room temperature for up to 2 days, which best preserves texture. Beyond that, refrigerate in an airtight container for up to a week. For longer storage, freeze the cake wrapped well and thaw as needed. These methods maintain its moist crumb and rich coconut flavor.

Triple Coconut Loaf Cake: Tropical Indulgence Recipe

Name: Irresistible Triple Coconut Pound Cake: A Tropical Flavor Journey for Your Palate
Prep time: 15 min
Cook time: PT-486365H23M10S
Total time: 1 h 20 min
Cuisine: Tropical
Ingredients: 1 1/2 sticks unsalted butter (12 tablespoons) at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup full-fat canned coconut milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 cup shredded sweetened coconut; 1 1/2 cups confectioner’s sugar; 4 to 5 tablespoons coconut milk to thin; 1/4 teaspoon vanilla extract; Pinch of salt; Shredded sweetened coconut for topping

Ingredients

Scale

1 1/2 sticks unsalted butter (12 tablespoons) at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup full-fat canned coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup shredded sweetened coconut
1 1/2 cups confectioner’s sugar
4 to 5 tablespoons coconut milk to thin
1/4 teaspoon vanilla extract
Pinch of salt
Shredded sweetened coconut for topping

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Instructions

1. Preheat oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and lining with parchment paper.
2. In a bowl, sift together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition.
5. Alternately fold in the dry ingredients and coconut milk mixed with vanilla and coconut extracts into the creamed mixture.
6. Gently fold in the shredded coconut until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake in the preheated oven for 60-65 minutes, tenting with foil if the top browns too quickly.
9. Check for doneness with a toothpick; it should come out clean.
10. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, combine confectioner’s sugar, coconut milk, and vanilla extract to achieve a thick consistency, and mix in a pinch of salt.
12. Once the cake is cool, spread the glaze over the top and sprinkle with shredded coconut for decoration.

Notes

🥥 Use high-quality, moist shredded sweetened coconut for the best texture.
⚖️ Coconut oil can be a substitute for part of the butter for added richness.
🍋 For a twist, consider adding citrus zest or white chocolate chips.

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 403 kcal
Sugar: 32g
Sodium: 140mg
Fat: 23g
Saturated Fat: 16g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 61mg