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Coconut Loaf Cake Recipe

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This recipe for Coconut Loaf Cake is from The Williamson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup unsalted butter, softened
1½ cups sugar
3 large eggs, room temperature
¼ teaspoon coconut extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsweetened coconut milk
1 cup sweetened shredded coconut
Coconut Glaze (recipe follows)
Directions:
Directions:
Preheat oven to 300°. Line a 9×5-inch loaf pan with parchment paper. Spray parchment with cooking spray.
Beat butter and sugar at medium speed until fluffy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in coconut extract.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beating just until combined after each addition. Beat in shredded coconut. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 80 to 85 minutes. Let cool in pan for 10 minutes. Remove from pan, and spread Coconut Glaze onto warm cake.

Coconut Glaze

1 cup confectioners’ sugar
¼ cup canned unsweetened coconut milk
¼ to ½ cup sweetened flaked coconut
Personal Notes:
Personal Notes:
Pam found this one in the "Cooking with Paula Deen" magazine and everyone loves it. More like a bread than a cake and not as sweet, it's wonderful for breakfast, a snack or dessert!

 

 

 

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