The Nigella Coconut Loaf is a moist and flavorful cake that combines the tropical taste of coconut with a tender, buttery crumb. Inspired by Nigella Lawson’s love for simple yet indulgent baking, this loaf cake is perfect for afternoon tea, a delightful dessert, or a sweet snack. With its rich coconut flavor and easy preparation, this recipe is sure to become a favorite in your baking repertoire.
What is Nigella Coconut Loaf Cake?
Nigella’s Coconut Loaf is a deliciously moist cake made with desiccated coconut, giving it a wonderful texture and rich flavor. The loaf is simple to make and doesn’t require any fancy equipment or techniques. Often glazed with a simple icing or topped with shredded coconut, this cake celebrates the natural sweetness and aroma of coconut.
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Why You Should Try This Recipe
- Easy to Make: With straightforward ingredients and simple steps, it’s perfect for both novice and experienced bakers.
- Rich Coconut Flavor: The desiccated coconut infuses the cake with a deep, tropical taste.
- Versatile: Enjoy it plain, with a glaze, or toasted with a spread of butter.
- Perfect for Any Occasion: Great for tea time, dessert, or as a snack.
Ingredients Needed to Make Nigella Coconut Loaf Cake
- Unsalted butter: 175g (6 oz), softened, for richness.
- Caster sugar: 175g (6 oz), for sweetness.
- Eggs: 3 large, at room temperature, to bind the ingredients.
- Self-raising flour: 225g (8 oz), sifted, for a light texture.
- Desiccated coconut: 100g (3.5 oz), for flavor and texture.
- Milk: 150ml (5 fl oz), to moisten the batter.
- Vanilla extract: 1 teaspoon, for flavor.
- Pinch of salt: To enhance the flavors.
Optional Glaze:
- Icing sugar: 100g (3.5 oz), sifted.
- Coconut milk or water: 2-3 tablespoons, to make the glaze.
- Shredded coconut: For the topping.
Equipment
- Loaf tin: 900g (2lb) capacity, greased and lined with parchment paper.
- Mixing bowls: For preparing the batter.
- Electric mixer: For creaming the butter and sugar.
- Spatula: For folding in ingredients.
- Measuring cups and spoons: For accurate measurements.
- Cooling rack: Allow the loaf to cool evenly.
Instructions to Make Nigella Coconut Loaf Cake
1. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 900g (2lb) loaf tin and line it with parchment paper.
2. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until pale and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, mix the self-raising flour, desiccated coconut, and a pinch of salt.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the loaf light.
6. Transfer to the Loaf Tin
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
7. Bake the Loaf
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
8. Cool the Loaf
Remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
9. Prepare the Optional Glaze
If using, mix the icing sugar with enough coconut milk or water to achieve a smooth, pourable consistency.
10. Glaze the Loaf
Once the loaf is completely cooled, drizzle the glaze over the top. Sprinkle with shredded coconut if desired.
What Goes Well With Nigella Coconut Loaf
- Tea or Coffee: Perfect accompaniment for a slice of the loaf.
- Fresh Berries: Strawberries or raspberries complement the coconut flavor.
- Whipped Cream: Adds extra indulgence.
- Coconut Ice Cream: For a tropical dessert.
Expert Tips for Making the Best Nigella Coconut Loaf
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smoother batter.
- Don’t Overmix: Mix until ingredients are just combined to avoid a dense loaf.
- Test for Doneness: Oven temperatures can vary; check the loaf a few minutes before the suggested time.
- Storage: The loaf keeps well in an airtight container for up to 3 days.
Easy Variations of Nigella Coconut Loaf
- Lime Zest: Add the zest of one lime to the batter for a citrus twist.
- Chocolate Chips: Fold in some chocolate chips for extra indulgence.
- Almonds: Sprinkle flaked almonds on top before baking.
- Pineapple: Add crushed pineapple (drained) to the batter for a piña colada flavor.
Best Practices to Store Nigella Coconut Loaf
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Can be refrigerated for up to a week; bring to room temperature before serving.
- Freezing: Wrap slices individually and freeze for up to 2 months.
Best Practices to Reheat Nigella Coconut Loaf
- Microwave: Warm slices for 10-15 seconds.
- Oven: Wrap in foil and warm at 150°C (300°F) for 10 minutes.
How Can I Make Nigella Coconut Loaf Healthier?
- Reduce Sugar: Decrease the amount of sugar or use a natural sweetener.
- Whole Wheat Flour: Substitute half the flour with whole wheat flour.
- Low-Fat Milk: Use skimmed milk or a plant-based alternative.
Nutrition Value (per slice)
- Calories: 280 kcal
- Protein: 5g
- Fat: 15g
- Carbohydrates: 30g
- Sugar: 18g
- Fiber: 2g
FAQs
Can I freeze Nigella’s coconut loaf?
Yes, you can freeze the coconut loaf. Once completely cooled, wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.
Can I use fresh coconut instead of desiccated coconut?
Yes, you can use fresh grated coconut. However, fresh coconut has more moisture, so you may need to adjust the amount of milk slightly to prevent the loaf from becoming too moist.
How do I prevent my coconut loaf from being too dry?
Ensure not to overbake the loaf. Check for doneness a few minutes before the recommended time. Also, measure your ingredients accurately, especially the flour, to maintain the correct moisture balance.
Can I make this loaf gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Make sure it’s suitable for baking cakes.
Final Words
The Nigella Coconut Loaf is a delightful and easy-to-make cake that brings a taste of the tropics to your table. With its moist texture and rich coconut flavor, it’s sure to be a hit with family and friends. Enjoy it plain, glazed, or toasted with a bit of butter for a versatile treat that’s perfect for any occasion.
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- Nigella Salted Caramel Cake
- Mary Berry Butterscotch Tart
Nigella Coconut Loaf Cake
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella’s Coconut Loaf is a deliciously moist cake made with desiccated coconut, giving it a wonderful texture and rich flavor. The loaf is simple to make and doesn’t require any fancy equipment or techniques. Often glazed with a simple icing or topped with shredded coconut, this cake celebrates the natural sweetness and aroma of coconut.
Ingredients
- Unsalted butter: 175g (6 oz), softened, for richness.
- Caster sugar: 175g (6 oz), for sweetness.
- Eggs: 3 large, at room temperature, to bind the ingredients.
- Self-raising flour: 225g (8 oz), sifted, for a light texture.
- Desiccated coconut: 100g (3.5 oz), for flavor and texture.
- Milk: 150ml (5 fl oz), to moisten the batter.
- Vanilla extract: 1 teaspoon, for flavor.
- Pinch of salt: To enhance the flavors.
Optional Glaze:
- Icing sugar: 100g (3.5 oz), sifted.
- Coconut milk or water: 2-3 tablespoons, to make the glaze.
- Shredded coconut: For the topping.
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 900g (2lb) loaf tin and line it with parchment paper.
2. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until pale and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, mix the self-raising flour, desiccated coconut, and a pinch of salt.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the loaf light.
6. Transfer to the Loaf Tin
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
7. Bake the Loaf
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
8. Cool the Loaf
Remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
9. Prepare the Optional Glaze
If using, mix the icing sugar with enough coconut milk or water to achieve a smooth, pourable consistency.
10. Glaze the Loaf
Once the loaf is completely cooled, drizzle the glaze over the top. Sprinkle with shredded coconut if desired.
