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Kona Coconut Loaf

Transport yourself to the tropics with this Kona Coconut Loaf! Sweet coconut and nutty macadamia nuts make this loaf cake the perfect dessert for when you are wanting something tropical.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 10 servings
Calories: 583 kcal
Course: Dessert
Cuisine: American

Ingredients

The cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup virgin coconut oil
  • 1/2 cup unsalted butter
  • 4 eggs
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 cup coconut milk*
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts
The topping:
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup coconut milk*
  • 1/2 cup sugar
  • 1/4 teaspoon coconut extract

Instructions

    Cup of Yum
  1. Place the rack in the center of the oven. Preheat the oven to 350ºF.
  2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Line the pan with an 8 1/2x15-inch strip of parchment paper so that the ends overhang the long sides.
  3. In a bowl, whisk together the flour, baking powder and salt.
  4. In a small saucepan over medium-low heat, combine the coconut oil and the butter and cook just until melted. Remove from the heat.
  5. Place the eggs and the sugar in the bowl of a stand mixer. Beat until thick and smooth, but not fluffy, about 1 minute. With the mixer on low, beat in the coconut oil mixture just until combined.
  6. Add about 1/3 of the flour mixture to the wet mixture and mix just until combined. Add the remaining dry ingredients in 2 more additions, beating just until combined after each addition. Remove the bowl from the mixer, and using a rubber spatula, fold in the coconut milk, the shredded coconut and the macadamia nuts just until combined - do not overmix.
  7. Bake the loaf for 10 minutes, then reduce the temperature to 325ºF. Bake until a tester inserted in the middle comes out clean, 40 to 50 minutes.
  8. Transfer the pan to a wire rack to cool for 10 minutes. Then grab the parchment paper that is overhanging on the sides to lift the loaf out of the pan. Set the loaf on the cooling rack.
  9. Place the last 1/2 cup of coconut in a small skillet over medium heat. Toast the coconut, stirring continuously with a wooden spoon, until it is golden brown. Pour onto a plate and allow to cool.
  10. In a medium saucepan over medium heat, combine the coconut milk, sugar and coconut extract. Bring to a boil, stirring until the sugar dissolves and the mixture thickens to the consistency of pancake syrup, 4 to 5 minutes.
  11. Use a wooden skewer to poke holes all over the top of the cake. Brush the top and the sides of the loaf with the coconut syrup. Immediately top with the remaining coconut.  Let cool completely before slicing.

Notes

  • Recipe from Cake, I Love You by Jill O’Connor
  • Recipe from Cake, I Love You by Jill O’Connor
  • *You will want to use full fat coconut milk from a can for this recipe, not the coconut beverage you can find in a carton.
  • *You will want to use full fat coconut milk from a can for this recipe, not the coconut beverage you can find in a carton.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Serving 1slice Calories 583kcal (29%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 36g (55%) Saturated Fat 20g (100%) Polyunsaturated Fat 8g Trans Fat 0g Cholesterol 99mg (33%) Sodium 196mg (8%) Fiber 2g (8%) Sugar 43g (86%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 583

% Daily Value*

Serving 1slice
Calories 583kcal 29%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 36g 55%
Saturated Fat 20g 100%
Polyunsaturated Fat 8g 47%
Trans Fat 0g 0%
Cholesterol 99mg 33%
Sodium 196mg 8%
Fiber 2g 8%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.