If you love coconut, then this cake is for you. It has a perfect coconut flavor, it is moist, and it has a perfectly crisp crust
Some of my sisters and I took my dad out to lunch yesterday for his birthday. It was a last minute get together, and I wanted to make my dad a cake or some kind of treat for his special day. I didn’t have time to go to the store, so I had to make something that I had in the cabinet. My dad loves coconut; I knew I had canned coconut milk and coconut flakes, so I went with a coconut loaf cake. I was a little hesitant because it was a recipe that I was testing out. The cake turned out perfect, and I don’t need to tweak it at all. It was soft, dense and a little crispy on the outside, which is exactly what a loaf cake should be.
The cake has canned unsweetened coconut milk and coconut flakes. I wasn’t sure if possibly next time I would need coconut extract, but it has just the right amount of coconut flavor in the cake. I threw it together in ten minutes, which is nice, but it took an hour and fifteen minutes to bake. After the cake has cooled slightly, I drizzled a coconut milk glaze over the top. I might make it again tomorrow just so Jason can try it.
- 1½ sticks unsalted butter, room temperature
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 3 eggs, room temperature
- 1 cup canned coconut milk (reserve remaining from can)
- 1½ cups sweetened shredded coconut-Divided
- Glaze/ Topping
- 2-4 tablespoons coconut
- ¾ cup powdered sugar
- shredded coconut for topping
- Pre-heat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick spray. set aside
- In a medium bowl sift the flour, baking powder, and salt.
- In a stand mixer or handheld, mixture beat together the butter for 2 minutes on medium speed. Add in the granulated sugar and beat on medium speed for 5 minutes, you want it to be light and creamy. Add in the vanilla extract. Then beat in one egg at a time, beating well after each addition. (scrap down the bowl as needed).
- Add in the sifted flour mixture and coconut milk in three additions on low speed. Add ⅓ flour, ½ cup milk, ⅓ flour, ½ cup milk and finish with the remaining flour. Do not overmix. Fold in the 1½ cups shredded coconut. Pour the batter into the prepared pan and bake for 1 hour and 10 to 25 minutes. Or until a toothpick inserted comes out clean ( a few crumbs are okay). Allow the cake to cool for 10 minutes and then flip over to finish cooling on a wire cooling rack.
- Glaze: In a medium bowl whisk together the 2 tablespoons of coconut milk and ¾ cups of powdered sugar, mix until smooth. I like my thick, but if you want it thinner add more coconut milk. Drizzle over cooled bread, top with coconut and serve.