Ingredients
Scale
**Dry:**
- 1.5 cups all-purpose flour
- 1/3 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
**Wet:**
- 1/3 cup coconut oil
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- 3/4 cup unsweetened canned coconut milk (stirred)
- 2 large eggs (room temperature)
**Glaze:**
- 1/3 cup unsweetened shredded coconut
- 1/3 cup unsweetened coconut flakes (we used Bob’s Red Mill)
- 1/3 cup unsweetened canned coconut milk
- 1/2 teaspoon almond extract
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 350ºF and line a loaf pan with parchment paper.
- In a large bowl, whisk together all the dry ingredients and set aside.
- In another large bowl, beat the coconut oil until smooth using an electric or standing mixer. Add sugar and almond extract, beating until light and fluffy.
- Gradually add coconut milk to the mixture while mixing on low speed until combined.
- Add eggs one at a time until just combined.
- Slowly add the dry ingredients to the wet ingredients on low speed, scraping the sides of the bowl as needed.
- Transfer the batter to the lined loaf pan and bake for 20 minutes, then rotate the pan and bake for another 15 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 2 minutes before transferring it to a cooling rack.
- While the cake cools, spread shredded coconut and coconut flakes on a baking sheet and broil for 1-3 minutes until golden brown.
- For the glaze, mix coconut milk and almond extract, then slowly add powdered sugar until thickened.
- Once the cake has cooled completely, pour the glaze over the top and sprinkle with toasted coconut.
- Refrigerate to set the glaze, then slice and serve.
Notes
- Spoon flour into the measuring cup for accurate measurement.
- Use coconut cream for a richer glaze.
- Feel free to use either shredded coconut or coconut flakes for the topping, or a combination of both.