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Photograph of Coconut Loaf Cake with Salted Milk Chocolate Ganache

Coconut Loaf Cake with Salted Milk Chocolate Ganache

Light, fluffy, moist coconut sponge loaf cake slathered with a salted milk chocolate ganache. Enough said! Absolute heaven and my new obsession. Makes 2 x 450g/1 lb loaf cakes

Course afternoon tea, Morning Coffee, treat
Keyword cake, Chocolate, coconut
Prep Time 15 minutes
Cook Time 45 minutes
Author Susan

Ingredients

For the cake:

  • 70g unsalted butter, roughly chopped into cubes
  • 100g coconut oil
  • 175g plain/all-purpose flour
  • 25g cornflour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda/baking soda
  • ¼ teaspoon salt
  • 50g desiccated coconut
  • 170g caster sugar
  • 2 large eggs
  • 200g tinned coconut milk
  • 1 teaspoon coconut extract, if available
  • ½ teaspoon vanilla extract

Salted Milk Chocolate Ganache: (for both cakes)

  • 200g milk chocolate, in pieces
  • 100g double/heavy cream
  • ⅛ teaspoon fine salt, ideally sea salt, or to taste

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  3. Make the cake: line 2 x 450g/1 lb loaf tins with baking parchment or use cake tin liners.

  4. Using a microwave safe mixing bowl, melt the butter and coconut oil in a microwave. Leave to cool a little whilst you collect all the remaining ingredients together.

  5. Add the remaining ingredients. Do not let the baking powder and bicarbonate of soda come into contact with the wet ingredients. Add the ingredients in this order:

    - plain/all-purpose flour

    - cornflour

    - salt

    - baking powder

    - bicarbonate/baking of soda

    - desiccated coconut

    - caster sugar

    - large eggs

    - vanilla extract

    - coconut extract, if using

    - coconut milk

  6. Beat with a balloon or electric whisk until incorporated – be careful not to over-mix. It should take 30 seconds to a minute and you may need to stop half way to scrape down the sides of the mixing bowl.

  7. The batter is quite liquidy. The easiest way to transfer the cake batter to the cake tins is by pouring it. Divide the cake batter equally between the lined loaf tins.

  8. Bake in a preheated oven for 40 – 45 minutes or until cooked.

  9. Leave in the tin for 5 minutes and then transfer the cakes to a cooling rack to cool completely before frosting.

  10. Make the Salted Milk Chocolate Ganache (Optional): put the chocolate and cream in a microwave safe bowl or jug.

  11. Blitz in the microwave. Start with 30 seconds, stir well and then leave for a couple of minutes to see if the heat is sufficient to finish melting the chocolate. My microwave is powerful and 30 seconds is sufficient. If you need to blitz further, do so in 10 second increments.

  12. Add salt to taste.

  13. Drizzle over the top of the cakes, letting the ganache run down the sides of the loaves.

  14. Sprinkle over some desiccated or flaked coconut.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons 
  • electric whisk and bowl
  • 2 x 450g/1 lb loaf tins greased and lined with baking parchment or use cake tin liners. 

Order of ingredients: it is important to add the ingredients in this order. This is to ensure the raising agents do not come into contact with too much liquid too soon and activate.

Food processor: this cake can also be made in a food processor. Simply place all the ingredients in the processor bowl, in the order stated, and blitz until thoroughly mixed.

Freezing the cake: this cake freezes well and although you can freeze it with the ganache, I'd recommend freezing it without and adding it when you de-freeze the cake and you are ready to eat it.