Nigella Coconut Loaf Cake Recipe

This soft and buttery coconut loaf cake is simple to make and full of sweet coconut flavor. It’s topped with light icing and shredded coconut, making it perfect for tea time or a snack.

Ingredients Needed:

Cake:

• 200 g unsalted butter
• 200 g caster sugar
• 200 g self-raising flour
• 4 medium eggs
• 2-3 tbsp whole milk
• 75 g desiccated coconut

Topping and Decoration:

• 250 g icing sugar
• 1-2 tbsp water
• 25 g desiccated coconut

How To Make Coconut Loaf Cake Recipe?

1. Prepare the tin and oven: Grease a 2lb loaf tin and line it with parchment paper. Preheat the oven to 180ºC.
2. Cream the butter and sugar: Beat the butter and caster sugar together in a bowl until soft and creamy.
3. Mix the batter: Add the self-raising flour, eggs, and milk, then mix until smooth.
4. Add the coconut: Stir in the desiccated coconut and pour the batter into the loaf tin.
5. Bake the cake: Place in the oven and bake for 45-55 minutes until a skewer inserted in the center comes out clean. Let it cool completely in the tin.
6. Make the icing: Mix the icing sugar with water until smooth.
7. Decorate the cake: Remove from the tin, drizzle the icing on top, and sprinkle with desiccated coconut. Let the icing set before slicing.

Recipe Tips:

• Use room temperature ingredients: Butter, eggs, and milk should be at room temperature for a smooth batter and even baking.
• Beat the butter and sugar well: Mix until light and fluffy to create a soft and airy cake texture.
• Check the cake at 45 minutes: Every oven is different, so insert a skewer to see if it comes out clean. If not, bake for a few more minutes.
• Let the cake cool completely before icing: If the cake is warm, the icing will melt and run off instead of setting nicely.
• Sift the icing sugar for a smooth glaze: This prevents lumps in the icing and gives a silky, even finish.

How To Store Leftovers?

• Refrigerate: Let the coconut loaf cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days to keep it fresh.
• Freeze: Once cooled, wrap the cake in plastic wrap and then in foil to prevent freezer burn. Place it in a freezer-safe bag or container and freeze for up to 3 months.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 150mg
• Potassium: 80mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 5g

Try More Nigella Lawson Recipes:

• Nigella Tiffin Recipe
• Nigella Savoury Muffins Recipe

Nigella Coconut Loaf Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

380

kcal

This soft and buttery coconut loaf cake is simple to make and full of sweet coconut flavor. It’s topped with light icing and shredded coconut, making it perfect for tea time or a snack.

Ingredients

• Cake:

• 200 g unsalted butter

• 200 g caster sugar

• 200 g self-raising flour

• 4 medium eggs

• 2-3 tbsp whole milk

• 75 g desiccated coconut

• Topping and Decoration:

• 250 g icing sugar

• 1-2 tbsp water

• 25 g desiccated coconut

Directions

• Prepare the tin and oven: Grease a 2lb loaf tin and line it with parchment paper. Preheat the oven to 180ºC.
• Cream the butter and sugar: Beat the butter and caster sugar together in a bowl until soft and creamy.
• Mix the batter: Add the self-raising flour, eggs, and milk, then mix until smooth.
• Add the coconut: Stir in the desiccated coconut and pour the batter into the loaf tin.
• Bake the cake: Place in the oven and bake for 45-55 minutes until a skewer inserted in the center comes out clean. Let it cool completely in the tin.
• Make the icing: Mix the icing sugar with water until smooth.
• Decorate the cake: Remove from the tin, drizzle the icing on top, and sprinkle with desiccated coconut. Let the icing set before slicing.

Notes

• Use room temperature ingredients: Butter, eggs, and milk should be at room temperature for a smooth batter and even baking.
• Beat the butter and sugar well: Mix until light and fluffy to create a soft and airy cake texture.
• Check the cake at 45 minutes: Every oven is different, so insert a skewer to see if it comes out clean. If not, bake for a few more minutes.
• Let the cake cool completely before icing: If the cake is warm, the icing will melt and run off instead of setting nicely.
• Sift the icing sugar for a smooth glaze: This prevents lumps in the icing and gives a silky, even finish.