Canned coconut milk's cream layer forms only when stored below 75°F—room temperature cans won't separate properly.
Coconut Cream Loaf Cake
The Story
This cake is pure colonial confusion—British settlers in 1800s Ceylon couldn't get their beloved pound cake right in the tropical heat, so they nicked the locals' coconut milk and flakes, creating a bastard hybrid that's neither proper English teatime nor authentic Sri Lankan sweetmeat, but somehow works better than either original in sticky weather.
Regional Twist
In Kerala's Kochi district, they toast the coconut flakes with cardamom pods first, then fold in fresh curry leaves with the vanilla extract for an aromatic kick that transforms this simple loaf.
Prep
0
min
Cook
55
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 eggs
- 1 cup (237 ml) full fat coconut milk (from can)
- 2 tbsp (30 ml) milk
- 1 cup (79 ml) plain nonfat greek yogurt
- 1 cup (237 ml) unsweetened coconut flakes
Pantry Items
Amounts also listed in instructions below
- 1 cups (210 g) all purpose flour
- baking powder (to taste)
- 3 cup (150 g) granulated sugar
- 1 cup (114 g) melted unsalted butter
- 2 cups (500 g) powdered sugar
- salt (to taste)
- 1 cup (227 g) soft butter
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Start by preheating your oven to 350F
- 2
In a large bowl add your butter and sugar. Mix well then add your eggs 1 at a time mixing in between. Add your coconut milk and vanilla and mix until smooth before adding your yogurt.
- 3
Once all your wet ingredients have been incorporated add your dry and fold until all dry bits are incorporated. Add your coconut flakes and mix again.
- 4
Pour batter into a lined loaf tin and bake on 350F for 55 minutes.
- 5
Allow cakes to cool completely before icing and enjoy!
💡 Pro Tips
- ✓Use only the thick cream from the top of a chilled coconut milk can (not the watery bottom layer) to achieve maximum coconut flavor and prevent a soggy crumb structure.ingredientChill can 24 hours
- ✓Toast your coconut flakes at 325°F for 6-8 minutes until golden before folding into batter to prevent moisture absorption that creates dense pockets.technique325°F for 6-8 minutes
- ✓Test doneness at 50 minutes with a toothpick inserted 2 inches from the center (not dead center) since loaf cakes continue cooking from residual heat for 5-7 minutes after removal.timingTest at 50 minutes
- ✓Reduce oven temperature to 325°F after 25 minutes to prevent over-browning while ensuring the dense center reaches 205°F internal temperature.technique325°F after 25 minutes, 205°F internal
- ✓Line your loaf pan with parchment paper extending 2 inches over the sides because the high fat content (butter + coconut milk) makes this cake prone to sticking even in greased pans.equipment2-inch overhang
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