Coffee loaf

Coffee loaf

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  • 6
  • Easy
  • 15 minutes
  • 1 hour

"This cake is good without the cream, but next-level with it for something special. Use it to ice the cake or spread it onto slices as I do. The cake can be frozen for up to a month, wrapped in clingwrap. Defrost overnight in the fridge.” – Abigail Donnelly


  • 230 g flour
  • 2 t baking powder
  • 2 t cocoa
  • 115 g butter
  • 275 g sugar
  • 2 free-range eggs, beaten
  • 2 t vanilla extract
  • 3 T instant coffee
  • 2 T hot water
  • 1 cup milk
  • For the cannoli cream:
  • 100 g sultanas
  • 1 1⁄2 cup Kahlua
  • 1 cup cream
  • 1⁄2 t orange zest
  • 1⁄2 t lemon zest
  • 50 g pistachios, shelled and chopped

Cooking Instructions

1 Preheat the oven to 160°C. Sift the flour, baking powder and cocoa together. Beat the sugar and butter until pale and creamy.

2 Add the eggs one at a time with the vanilla, adding the flour between additions. Mix the coffee and water and add to the batter with the milk.

3 Spoon into a greased 26 x 14 cm loaf tin and bake for 1 hour. Cool in the pan. Remove and slice. Spread with the cannoli cream.

4 To make the cannoli cream, soak the sultanas in the Kahlua for 30 minutes. Whip the cream and fold in the remaining ingredients and sultanas. Chill until ready to serve.

Find more cake recipes here.

Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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