Coconut Loaf Cake
This coconut loaf cake is soft, moist, and packed with rich coconut flavour.
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Ingredients
Coconut Loaf Cake
- 120 g (½ cup) unsalted butter room temperature
- 30 g (2 tablespoons) oil neutral
- 150 g (¾ cup) caster or granulated sugar
- 2 eggs
- 180 g (1½ cups) cake flour
- 1 teaspoon baking powder
- 50 g (½ cup) desiccated coconut
- 120 ml (½ cup) coconut milk
Cream Cheese Coconut Glaze
- 120 g (½ cup) cream cheese room temperature
- 100 g (1 cup) icing sugar
- 2 tablespoons coconut milk
- ½ teaspoon vanilla bean paste
- ½ teaspoon coconut extract
Instructions
Coconut Bundt Cake
- Preheat oven to 160°C Fan/180°C/350°F. Generously grease the 8x5 inches bundt or loaf pan with non-stick spray.
- Sift cake flour, baking powder, and salt in a large bowl. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat butter, oil, sugar, and vanilla bean paste until light and creamy for 10 minutes, scraping the bowl down occasionally.
- Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low speed, add the flour mixture in three additions, alternating with coconut milk and beginning and ending with the flour. Use a spatula to scrape the bowl well and incorporate any bits of flour, Beat low speed until combined.
- Mix in the desiccated coconut.
- Pour batter into the bundt or loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Place the pan on a wire rack and let it cool for 10 minutes. Then, invert the cake onto the rack and allow it to cool completely before glazing the cake,,
Cream Cheese Coconut Glaze
- Beat cream cheese, icing sugar, vanilla bean paste and coconut extract on low speed until combined. Mix in coconut milk 1 tablespoon at a time, until glaze can be poured. Pour the glaze over the cake and let set before serving,
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