I will eat (almost) anything with coconut in it. Cookies, cake, smoothies, chocolate, yes I like Bounty, and I'm not ashamed to admit it, lol.
I had some leftover coconut I didn't know what to do with, so decided to make a coconut loaf cake.
This loaf cake is so moist and coconuty. It's perfect on its own or with custard.
Ingredients:
115g butter
225g self-raising flour
150g Demerera sugar
100g desiccated coconut
2 large eggs, lightly beaten
4 tablespoons milk
Method:
Heat oven to 160C fan/180C. Grease and flour a 2lb/900g loaf tin.
Cream the butter and sugars together.
Add the eggs.
Then add the milk.
Add in the flour and coconut.
Spoon the mixture into the prepared tin and smooth the surface with a palette knife.
Bake for 30 mins.
Turn the loaf around and bake for an additional 20-25 mins, until well risen
and golden and a skewer inserted into the centre comes out clean.
If the loaf starts to brown too quick, cover with foil.
Icing the loaf cake is optional. It tastes AMAZING on its own, but the coconut icing just elevates it.
Once the loaf has cooled, prepare the icing.
Icing:
Icing sugar
Vanilla extract
Coconut milk
Desiccated coconut, for sprinkling
I just eyeball the ingredients for the icing, until it reaches the consistency I want.
Mix together the icing sugar, vanilla
and coconut milk. Make a thick but spreadable icing. Sprinkle with desiccated
coconut.
Watch the video here.
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