Remember belting out, “I’ve got a love-uh-lee bunch of coconuts (dee-duh-lee-dee),” as a shameless teenager? While the ditty was amusing to sing, I never actually wanted my own set of coconuts standing in a row. Coconut milk made me nauseous, (virgin) piña coladas made me gag, and the actual coconut was so hairy and gross that I wanted to attack it with a razor.
Even all of our childhood vacation to Kauai failed to change my mind. My family could down as many coconut ice cream cones and smoothies as they wanted; I stuck to my mango, guava, or passion fruit desserts.
So when I consciously and purposefully tossed a bag of shredded sweetened coconut into my cart at the grocery store last week—and then paid for it—I was more than a little surprised with myself. “What am I going to do with an entire – oz bag of… coconut??” I wondered.
Well, after three batches of this coconut loaf cake, the bag disappeared completely. And I only made the second two because I ate the first loaf in one sitting, all by mself! Bet you can’t resist either…
Coconut Loaf Cake
After I finished off the first loaf so quickly, I began baking the later batches into mini-loaves to avoid the temptation. Reduce the baking time by about 10 minutes if you do this, but check the loaves often depending on your oven.
2 tbsp butter, softened
½ + 1/3 c. sugar
1 tsp vanilla extract
1 tsp coconut extract
1¼ c. flour
1¼ tsp baking powder
¼ tsp salt
½ c. milk
½ c. shredded sweetened coconut
- Preheat oven to 350°. Lightly grease a 13×9” loaf pan with non-stick baking spray. Set aside.
- Cream the butter and sugar together in a large bowl. Add the extracts, mixing well to combine. Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix in the shredded coconut, and pour into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool to room temperature.
Hi,I am now going to make your coconut loaf in my 8 mini loaf pans,do I have to adjust the timer when I put the coconut mini loaves in the oven.
I don’t have a regular loaf pan.
Yes! Your mini loaves will bake in much less time. Start checking on them after about 15-18 minutes. They may take longer to bake, especially depending on how full you make your mini loaf pans, but I don’t want them to burn! 🙂 I can’t wait to hear how they turn out!
hi, mom and I love your coconut mini loaves, they taste really good, and we made your pumpkin pie smoothie this afternoon which is now our eighth and ninth times that we made your smoothie.
Kim and yvonne
I’m so glad you loved the mini loaves Kim! I’m truly honored that you’ve made my smoothie so many times too. What a huge compliment!! 🙂