If you’re looking for the perfect cake to add an exotic touch to your breakfast, the Soft Coconut Loaf is the ultimate answer. Fragrant, light and with a unique texture thanks to shredded coconut, this cake is a true classic that wins you over at the first bite.
Coconut desserts can often turn out a bit dry, but with this foolproof recipe you’ll achieve an incredibly moist and fragrant result. It’s the ideal preparation if you have that packet of shredded coconut in the pantry and want to turn it into a soft treat, perfect for dipping in milk or enjoying as an afternoon snack with a cup of tea.
Let’s discover together how to prepare it in a few minutes with simple steps everyone can follow!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients Soft Coconut Loaf
- 3 eggs
- 1 2/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 6 3/4 tbsp extra virgin olive oil
- 2/3 cup ricotta
- 1 packet baking powder
- 2 tbsp milk
- salt
- 1 1/4 cups shredded coconut (rapè)
Tools Soft Coconut Loaf
- Hand mixer
- Kitchen scale
- Loaf pan
Steps Soft Coconut Loaf
Making this cake is really child’s play. Let’s discover together all the necessary steps to make it so tall and fragrant!
Steps for Soft Coconut Loaf
Beat the eggs with the sugar: In a large bowl, work the eggs with the sugar using electric beaters for at least 5 minutes. You should obtain a very pale, voluminous and frothy mixture.Add the liquids and ricotta: Pour the oil in a thin stream and add the ricotta along with the milk. Continue mixing with the beaters on low speed or with a whisk until they are perfectly incorporated into the mixture.
Fold in the coconut: Add the shredded coconut to the batter and gently fold it in with a spatula to distribute it evenly.
Add the dry ingredients: Sift the flour together with the baking powder and add it to the mixture a little at a time, also adding the pinch of salt. Mix with a spatula using slow upward strokes so as not to deflate the eggs, until you obtain a smooth batter without lumps.Baking: Pour the batter into a loaf pan (previously buttered and floured or lined with parchment paper). Bake in a preheated conventional oven at 356°F for about 40-45 minutes.
Toothpick test: Before removing from the oven, insert a toothpick into the center of the cake: if it comes out clean and dry, your loaf is ready! Let it cool completely before removing from the pan and decorate with more shredded coconut or powdered sugar.
Your Soft Coconut Loaf is ready to be enjoyed! Let me know in the comments if you liked this foolproof recipe and if your kitchen filled with this incredible exotic aroma. I can’t wait to read your messages and see photos of your cake. See you at the next recipe!
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Storage, tips, notes, variations…
To keep your shredded coconut loaf as soft as when it comes out of the oven, store it under a glass dome or in an airtight container at room temperature: it will stay perfect for 3-4 days.
Extra tip: If you prefer an even more exotic flavor, you can replace the ricotta with coconut yogurt. If you love chocolate, add 1/2 cup (about 80 g) of dark chocolate chips lightly floured into the batter so they don’t sink to the bottom!
FAQ (Questions and Answers)
Can I use yogurt instead of ricotta?
Yes, you can substitute the ricotta with 2/3 cup of plain or coconut yogurt, the result will still be excellent!
How do I prevent the loaf from becoming too dry?
The secret is not to overbake. Do the toothpick test after 35-40 minutes: if it comes out clean, remove the cake from the oven immediately!
