Coconut Madeira cake is a tender, buttery loaf cake with a fine, tight crumb and a delicate coconut flavor. It is a twist on the classic British Madeira cake, which is traditionally flavored with lemon zest. This version swaps in desiccated coconut and coconut milk for a moist, subtly sweet cake that is perfect with tea or coffee. The cake keeps well for several days, making it an excellent make-ahead treat.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (80 g) desiccated coconut (unsweetened)
- 1/2 cup (120 ml) canned coconut milk (full-fat, well stirred)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes. The mixture should look pale and creamy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour with the last egg to help stabilize it.
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the desiccated coconut.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
- Stir in the vanilla extract and almond extract (if using) with a spatula, ensuring the batter is smooth and evenly mixed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 55-65 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips
- Use full-fat coconut milk: Light coconut milk has more water and less fat, which can make the cake denser and less tender. Stir the coconut milk well before measuring, as the cream separates.
- Room temperature ingredients: Cold eggs or butter can cause the batter to curdle and affect the cake’s texture. Let them sit out for about 30 minutes before starting.
- Don’t overmix: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten, which can make the cake tough.
- Test for doneness: Ovens vary, so start checking at 50 minutes. A skewer inserted into the center should come out with only a few moist crumbs, not wet batter.
Serving Suggestions
This cake is delicious on its own, but you can elevate it with a dusting of powdered sugar or a simple glaze made with coconut milk and powdered sugar. Serve slices with fresh berries, a dollop of whipped cream, or a scoop of coconut ice cream. It also pairs beautifully with a cup of Earl Grey tea or a latte.
Variations
- Lemon Coconut Madeira: Add the zest of one lemon to the butter and sugar mixture, and replace the vanilla extract with lemon extract.
- Chocolate Chip Coconut Cake: Fold 1/2 cup (90 g) of mini chocolate chips into the batter after mixing.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Toasted Coconut Topping: Sprinkle 2-3 tablespoons of toasted coconut over the batter before baking for a crunchy top.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well: wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. To refresh a slice, warm it in the microwave for 10-15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I use sweetened shredded coconut instead of desiccated? Yes, but reduce the sugar in the recipe to 3/4 cup (150 g) to compensate for the added sweetness. The texture will be slightly more moist.
Why did my cake sink in the middle? This often happens if the oven door is opened too early (before 40 minutes) or if the batter is overmixed. Also, check that your baking powder is fresh—it loses potency after 6 months.
Can I use coconut extract instead of vanilla? Absolutely. Use 1 teaspoon of coconut extract in place of the vanilla for a stronger coconut flavor. You can also add a few drops of coconut extract along with the vanilla.
How do I know when the cake is done? The top should be golden brown and spring back when lightly pressed. A skewer inserted into the center should come out clean or with a few moist crumbs. If it has wet batter, bake for another 5-10 minutes.
Can I make this cake in a round tin? Yes, use a 9-inch (23 cm) round cake tin. The baking time will be similar, but start checking at 45 minutes.
Can I use coconut cream instead of coconut milk? You can, but it will make the cake richer and more dense. If using coconut cream, reduce the amount to 1/3 cup (80 ml) and add 2 tablespoons of milk or water to maintain the right consistency.
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