This Snowy Coconut Loaf Cake is a delightful treat, perfect for any occasion. Moist and fluffy, it’s infused with the tropical flavor of coconut and topped with a snowy coconut glaze that adds a touch of sweetness. Ideal for afternoon tea or dessert!
Serving Details
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutritional Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
FAQs
Can I use unsweetened coconut?
Yes, you can use unsweetened shredded coconut for a less sweet flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the loaf cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then foil.
Enjoy!
Enjoy your deliciously fluffy and snowy coconut loaf cake with a cup of tea or coffee!
