Coconut loaf cake
Coconut can be a divisive food item.
I mean just look at Hershey’s candy bar ‘Mounds’. You either love it (because you like chocolate covered coconut flakes) or you hate it (because you hate chocolate covered coconut flakes, or you just hate coconut).
On the other hand, coconut in liquid form seems to be more socially acceptable. I’m talking about your coconut waters, coconut juices, and coconut creams.
Texturally and taste wise coconut is a standout flavor that can either take away or enhance a food or dessert item. It boils down to personal preference.
I guarantee that with this coconut loaf cake you’ll be one step closer to a coconut convert.
For you coconut haters out there I’m not saying you’ll fall in love with it, but a pineapple glaze is definitely enough to make you curious, am I right?
Coconut loaf cake
Ingredients
- 1 ½ cups (180 gram) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) white granulated sugar
- 3 large eggs
- ½ cup (112g) extra virgin olive oil
- 1/4 cup (56g) unsalted butter, melted and cooled
- 1 cup (80g) coconut flakes, sweetened
- 1 cup (200g) full fat *coconut cream (the solid part of a can of coconut milk)
- 4 Tbsp (56g) unsalted butter, melted
- 1 ½ cups (150g) powdered sugar
- 3 Tbsp pineapple juice
- 1 Tbsp milk
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9x5 loaf pan with cooking spray, and line with parchment paper. Set side.
- In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the sugar, olive oil, and melted butter until combined.
- Add in eggs, vanilla and coconut cream until fully incorporated.
- Fold in the dry ingredients until fully combined and smooth. Be careful not to over mix the batter.
- Fold in shredded coconut flakes.
- Scrape batter into the prepared loaf pan and smooth the top by gently tapping the bottom of the pan against the counter.
- Bake for 60-70 minutes or until the top is golden brown and no longer jiggles, or an inserted skewer or toothpick comes out clean. Allow the cake to cool completely on a wire rack.
- While the cake is cooling, in a medium bowl whisk the powdered sugar, melted butter, pineapple juice, milk, and salt until powdered sugar is fully incorporated and glaze is a smooth consistency and glossy.
- Pour on top of the cooled cake, use a spatula to carefully spread the glaze. Allow glaze to set for about 30 minutes.
Notes
*If you don’t have coconut cream but have canned coconut milk, chill the can of coconut milk in the refrigerator for about 30 minutes to get the cream to solidify at the top. Scoop out the coconut cream to use.
Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
