Ingredients You’ll Need
This recipe makes one standard loaf pan (8×4 or 9×5 inches).
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 eggs
- 1 cup plain yogurt (or milk)
- 1 cup desiccated or shredded coconut
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Topping (optional but recommended)
- 2–3 tablespoons coconut flakes
- 1 tablespoon sugar
- 1 tablespoon melted butter
These basic pantry ingredients create a super rich and moist cake.
Why This Coconut Cake Is So Moist
The secret to this cake’s texture is the combination of three elements:
Butter
Adds rich flavor and softness.
Oil
Keeps the cake moist for longer (oil doesn’t dry like butter).
Yogurt
Adds tenderness and lightness while preventing dryness.
Together, they create a cake that is:
- Soft
- Fluffy
- Moist
- Never crumbly or dry
Even on day 3, it still tastes fresh.
Preparing Your Pan
Before starting, preheat oven to 175°C (350°F).
Grease your loaf pan with butter or oil.
Line with parchment paper, leaving extra on the sides for easy lifting.
This prevents sticking and helps you remove the cake cleanly.
Never skip this step — loaf cakes love to stick.
Mixing the Wet Ingredients
In a large bowl:
Add:
- Softened butter
- Sugar
Beat until creamy and pale (about 3–4 minutes).
This step adds air and makes the cake lighter.
Then add:
- Oil
- Eggs (one at a time)
- Vanilla
Mix well after each egg.
Your mixture should look smooth and slightly fluffy.
This is the base of a perfect soft crumb.
Combining the Dry Ingredients
In another bowl, mix:
- Flour
- Baking powder
- Salt
- Shredded coconut
Mixing coconut with flour helps distribute it evenly in the batter.
This ensures every bite has coconut flavor.
Making the Batter
Now combine everything.
Add dry ingredients gradually into the wet mixture.
Alternate with yogurt:
- Some flour
- Some yogurt
- Repeat
Mix gently.
Do NOT overmix.
Overmixing makes cake dense and tough.
Stop as soon as batter is smooth.
The texture should be thick but pourable.
Adding Coconut Topping
This topping gives that beautiful golden crust like in your photo.
In a small bowl mix:
- Coconut flakes
- Sugar
- Melted butter
This helps the top caramelize and become crispy.
Set aside.
Filling the Pan
Pour batter into prepared loaf pan.
Smooth the surface.
Sprinkle coconut topping evenly.
It will toast and turn golden while baking.
Already smells good, right? 😄
Baking to Perfection
Bake for 45–60 minutes.
Every oven is different, so check at 45 minutes.
Look for:
- Golden brown top
- Firm center
- Toothpick comes out clean
If top browns too quickly, cover loosely with foil.
Don’t rush baking — slow baking gives best texture.
Your kitchen will smell like coconut heaven.
Cooling the Cake
Let cake cool in pan for 10–15 minutes.
Then lift out using parchment paper.
Cool completely on rack.
Cutting while hot makes it crumbly.
Cooling helps:
- Set structure
- Keep slices clean
- Improve flavor
Patience pays off.
Texture and Taste
When sliced, you should see:
Outside:
- Golden crust
- Slightly crisp edges
- Toasted coconut flakes
Inside:
- Soft
- Moist
- Tender
- Light coconut aroma
Flavor:
Buttery, sweet, lightly tropical, comforting
It’s simple but addictive.
Perfect with:
- Coffee
- Tea
- Milk
- Lemonade
Or just plain because it’s THAT good.
Flavor Variations
Want to upgrade? Try these.
Lemon Coconut
Add lemon zest + lemon juice
Chocolate Chip
Add chocolate chips
Almond Coconut
Add almond extract
Pineapple Coconut
Add crushed pineapple (drained)
Marble
Add cocoa powder to half the batter
Extra Coconut
Use coconut milk instead of yogurt
Endless possibilities.
Storage Tips
This cake keeps beautifully.
Room temperature:
3 days covered
Fridge:
Up to 1 week
Freezer:
Up to 2 months (slice first)
Pro tip:
Warm slices 10 seconds in microwave — tastes freshly baked.
Common Mistakes to Avoid
Cold butter
Doesn’t cream well
Overmixing
Makes dense cake
Too much flour
Makes dry texture
Underbaking
Wet center
Skipping oil
Cake dries faster
Follow measurements and you’re safe.
Serving Ideas
This coconut loaf cake is perfect for:
- Breakfast
- Tea time
- School snacks
- Dessert trays
- Ramadan/Eid treats
- Picnics
- Coffee dates
Dust with powdered sugar or drizzle glaze for fancy look.
Or just slice and enjoy simple style.
Why This Recipe Works
Here’s the science:
Butter → flavor
Oil → moisture
Yogurt → tenderness
Coconut → texture + aroma
Slow baking → fluffy crumb
Everything works together for that soft bakery-style loaf.
Simple technique, perfect results.
Final Thoughts
Sometimes the best cakes aren’t fancy or complicated. They’re the simple, soft, homemade ones that remind you of comfort and warmth. This coconut loaf cake is exactly that kind of recipe.