The Cook Book
Home » Written Recipes » Recipes » Desserts » Cakes » Snowy coconut loaf cake Recipe

Snowy coconut loaf cake Recipe

Snowy coconut loaf cake
Hiya! Today we will discuss about Snowy coconut loaf cake Recipe


185g butter softened, plus extra for the tin
185g coconut milk, whisked
250g caster sugar
250g self-raising flour
3 large eggs
1 tsp coconut extract (optional)
25g desiccated coconut
100g butter, softened
250g icing sugar
2 tbsp coconut milk
½ tsp coconut extract (optional)
25g coconut chips or desiccated coconut
white chocolate truffles or large white sprinkles, to decorate (optional)


Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.

Put the butter, coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.

To make the icing, beat the butter, sugar, coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.

Snowy coconut loaf cake Recipe

You May Like

Latest Recipes

Top 10

Chefs Biography

recipe image legacy id 19637 11 4

Chicken quesadillas

Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil. Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

tofu escalopes with black olive salsa verde 1

Tofu escalopes with black olive salsa verde

Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins. Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt. Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated. Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.

recipe image legacy id 488579 11 3

Mexican soup with chicken

Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth. Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

green thai noodle broth

Green Thai noodle broth

Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to the pan. Bring to a simmer, then add the rice noodles, sugar snap peas and beansprouts. Cook for 1-2 mins until the noodles are cooked but the peas are still crunchy. Ladle into deep bowls and scatter with coriander leaves, if you like.

ploughmans pork cheese picnic pie

Ploughman’s pork & cheese picnic pie

To make the pastry, tip the flour into a bowl with ½ tsp salt. Pour 200ml water into a saucepan and bring up to the boil, then take off the heat, add the lard and leave to melt. Pour the mixture into the flour, beat with a wooden spoon and work into a dough. Cut a third of the pastry off for the top and wrap in cling film then, while still warm, roll out the other two-thirds of the pastry to the thickness of a £1 coin. Butter a 20cm springform cake tin and line with the pastry, leaving a good amount of excess hanging over the side.

Heat oven to 200C/180C fan/gas 6 with a sturdy baking tray in it. Make the filling by mixing all the ingredients, except the cheese, together in a bowl and season generously with cracked pepper and a little salt. Pack half the filling well into the lined tin, cover with a layer of cheese slices, then pack over the rest of the filling. Roll the remaining pastry out and lay on top of the filled pie tin, trim the edges leaving a little overhang, and save the trimmings. Crimp the pie all the way around the edge, then brush the top with the beaten egg. Score the top of the pie with the back of a knife to decorate then, using a small cutter, press a hole into the middle of the pie to let steam escape.

Bake for 15 mins, then reduce the heat to 180C/160C fan/gas 4 and cook for a further 50 mins-1 hr until golden brown. Leave until cold. Can be made the day before and kept at room temperature or chilled for two days. Wrap the pie well and take to the picnic in the tin, with a board and a large knife for serving.