Coconut Loaf Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 cup Coconut milk, canned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 Glaze/ topping
  • 1 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened
  • 2 tbsp Coconut
  • 1 Coconut

• Dairy

  • 1 1/2 sticks Butter, unsalted

Found on twosisterskitchens.com

Description

Ingredients

• 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

Directions

• 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.