Coconut Loaf - Rethink Central

Coconut Loaf

by | Jun 6, 2014 | Cake

“Fortunately this cake appeals to all ages which means you can send it off to school as well as to the office.”
Top 9 Posts


  • Low fat cake – no really!
  • The Zen of Saying No
  • Networking: 5 Tips for Success
  • 5 Tips for Meditating at the Office
  • The 'busy' trap
  • Learning from competitors: it’s a good idea
  • Meet the Trainer: Our wonderfully realistic nutritionist, Chris Sandel
  • A word on goal setting
  • 5 surprising foods for stamina at the office

Sometimes you just need a slice of cake for breakfast. Or we do anyway.

You know, one that’s not too sweet and actually goes well with a bit of eggs or smoked salmon.

This cake can do just that.

But, it also makes a splendid tea time cake, too. And, because it is baked in a loaf tin, it is super easy to slice into lunchbox sized pieces.

Fortunately this cake appeals to all ages which means you can send it off to school as well as to the office.

Looking for another reason to make this cake?

Well, it is nearly impossible to mess it up – and comes out of the oven with a remarkable texture. And, of course, it’s unbelievably delicious.



Recipe makes 1 delicious loaf cake

60 grams (¾ cup) Desiccated coconut
125 ml (½ cup) Milk
3 med Eggs
200 grams (1 cup) Sugar (brown or white, as you prefer)
180 grams (1½ cup) Cake flour
pinch of Salt
150 g (1 1/3 sticks) Butter, melted

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a medium sized loaf cake tin and line with parchment paper.

In a mixing bowl, add the coconut and the milk, give it a quick stir and set aside.

In a separate bowl, whisk the eggs and sugar together until pale. Sift the dry ingredients into this bowl, and fold together. Alternately add the coconut mixture and the melted butter into this bowl and fold until just combined. Pour this mixture into your prepared baking tin and bake for 50 minutes, until a skewer comes out clean.

Cool slightly in the tin before turning onto a wire rack to cool completely.

Really good bit

This cake goes down a treat with just about everyone, so feel free to make a double batch at once. As long as your mixing bowls are big enough, you can do both batches together. And, you can freeze this cake too.

If you prefer a bit of tartness to your tea cakes, then you can always add the zest and juice of one lemon along with the butter.


From the notebook of Katie Schenk

Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:

Store Cupboard Standby : Fast Fudge Cake
Easy Cake, No Mess : Lime and Coconut Drizzle Cake
Chocolate and Banana Muffins

If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.

Pin It on Pinterest

Share This