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Coconut Loaf Cake

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9

Ingredients

**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.