Coconut Loaf Cake
Coconut Loaf Cake is sweet, light and moist, a great warm weather dessert, snack or breakfast
Equipment
- 1 ceramic loaf pan
- 1 parchment paper
- oven
- mixer with paddle attachment
- Measuring cups and measuring spoons
Ingredients
- 1 C unsalted butter
- 1 1/2 C granulated sugar
- 3 lg eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 C all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 C unsweetened coconut milk canned
- 1 C. shredded coconut sweetened
Coconut Glaze
- 1 C confectioners' sugar
- 1/3 C unsweetened coconut milk canned
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.
- While the butter and sugar are beating, combine flour, baking powder and salt in a bowl, and give it a stir with a fork.
- Add in one egg at a time, beating just to incorporate.
- Next, beat in extracts.
- Turn the mixer to low and alternate flour mixture and coconut milk until combined.
- Scrape the sides and bottom of bowl.
- Add shredded coconut to the batter and give it one more quick mix.
- Prepare a loaf pan, with a strip of parchment paper and butter,use a ceramic loaf pan.
- Pour batter into the loaf pan, spread evenly, and bake for about 1 hour to 1 1/2 hours. The time will vary per oven. You have to check the loaf and make sure it's finished. The top will be golden brown, and the center comes out, almost clean, with a toothpick. Please check the center with a toothpick to ensure the loaf is finished. If it's not, it will fall in the middle when you take it out.
Coconut Glaze
- In a small bowl, combine all of the glaze ingredients and whisk with a fork until smooth.
- Pour over the bread once it's cooled for 10-15 minutes.
- Top the coconut loaf and glaze with shredded coconut.