Coconut loaf with whipped coconut cream and blackberries

Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!


standard loaf pan



  • 1 cup (225 g) butter, melted
  • 1 cup (200 g) sugar
  • zest of one lime
  • 2 teaspoons lie juice
  • 2 teaspoons coconut extract
  • ½ cup (125 ml) coconut milk
  • 3 eggs
  • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
  • 2 cups (320 g) all purpose flour
  • 1 cup (90 g) shredded unsweetened medium coconut
  • 2 teaspoons baking powder
  • ¼  teaspoon salt


  • 1 cup (250 ml) coconut cream (I used 23% fat)
  • 2-3 tablespoons icing sugar
  • 150 g fresh blackberries
  • 2 tablespoons sweetened coconut flakes



Preheat oven to 350°F. Grease the pan and line with parchment paper.

In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


Category: Tea- and bundtcakes.

Tags: blackberry, coconut, coconut milk, lime.

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