Coconut Loaf Cake Recipe 425

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COCONUT LOAF



Coconut Loaf image

Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1-1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT LOAF CAKE RECIPE - (4.2/5)



Coconut Loaf Cake Recipe - (4.2/5) image

Provided by kelsa94

Number Of Ingredients 19

CAKE:
3/4 cup (12 tablespoons) unsalted butter, room temperature
1 1/4 cups sugar
5 large eggs, room temperature
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon coconut flavor, optional
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup heavy cream or whole milk
2/3 cup sweetened flaked coconut
FROSTING:
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup (8 ounce package) cream cheese, room temperature
2 cups confectioners' sugar
1/4 cup coconut milk powder, optional; for enhanced flavor
Pinch salt
1/4 teaspoon coconut flavor, optional; for enhanced flavor
3/4 to 1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350°F. Lightly grease a 9x 5-inch loaf pan. To make the cake: Beat the butter at medium speed, using an electric hand mixer or stand mixer, for about 10 seconds. Gradually add the sugar, beating all the while. Beat for 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl midway through, until the mixture has lightened in color and is fluffy. See our creaming butter and sugar video for a great demonstration of this technique. Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined; the mixture will look curdled. Beat in the salt, baking powder, coconut flavor, and vanilla. Add the flour to the bowl in three portions, alternating with the cream, and beginning and ending with the flour. Beat at low speed, just to combine, after each addition. Stir in the flaked coconut. Scoop the batter into the pan, smoothing its top surface. Bake the cake for about 70 to 75 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil for the final 15 minutes of baking, if it appears to be getting too brown. Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack to cool completely. To make the frosting: Mix the butter and cream cheese at low speed, until thoroughly combined. Gently beat in the sugar, coconut milk powder, salt, and coconut flavor, until smooth. Place the cake on a large piece of waxed paper or plastic wrap. Spread the frosting all over the cake. Pat the flaked coconut onto the frosting. This will be sticky work; use the paper or wrap to help. Serve the cake in 1/2" to 3/4" slices. Store any leftovers, well-wrapped, in the refrigerator for 24 hours. Freeze for longer storage. Yield: one 9" loaf cake, about 15 servings. Tips from our bakers: For smoothest frosting, make sure the butter and cream cheese are both at room temperature before you begin

COCONUT LOAF CAKE



Coconut loaf cake image

This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Provided by Member recipe by Charley Melon

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 6

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp milk

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
  • Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
  • Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
  • Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

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