Coconut Loaf Cake

🧂 Ingredients

• 1 cup butter

  (room temperature)
• 1½ cups sugar
• 3 large eggs

  (at room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 teaspoon salt
• ½ teaspoon baking powder
• 1¾ cups all-purpose flour

  (spooned and leveled)
• ½ cup coconut milk

  (unsweetened)
• 1 cup shredded coconut

  (sweetened)
• 1 cup confectioners sugar
• ⅓ cup coconut milk

  (unsweetened)
• 1 teaspoon vanilla extract
• ½ cup shredded coconut

  (sweetened, optional for topping)

Instructions

• 1 Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with a
  strip of parchment paper and some butter.
• 2 Use a stand mixer to cream together the butter and granulated sugar at
  medium-high speed until light and fluffy, about 3 minutes.
• 3 Add the eggs, one at a time, mixing well in between each one. Then, add the
  vanilla extract, almond extract, baking powder, and salt and mix well. *Stop to
  scrape down the bottom and sides of the mixing bowl as needed.
• 4 Reduce the speed to low, and gradually alternate between adding small amounts of
  the flour and coconut milk until they both have been fully incorporated. Then,
  stir in the shredded coconut.
• 5 Pour the batter into the prepared loaf pan and use a silicone spatula to evenly
  spread out the top. Bake in the oven at 350°F (175°C) for 1-1½ hours, or until
  the top has turned a golden color and a toothpick inserted into the middle comes
  out almost clean.
• 6 In a small mixing bowl, whisk together the confectioners' sugar, coconut milk,
  and vanilla extract until well combined.
• 7 Pour the glaze over the loaf cake when it has been out of the oven for 10-15
  minutes.
• 8 Sprinkle more shredded coconut over top, if desired. Allow the cake to cool
  before slicing and serving.

Nutrition Info