Description
A delightful tropical treat that’s moist and infused with coconut milk and shredded coconut, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- 1/2 cup shredded sweetened coconut, plus more for topping
- 1 cup powdered sugar
- 2-3 tablespoons coconut milk (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with coconut milk.
- Fold in shredded coconut until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, checking for doneness with a skewer.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack.
- For the glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth, then drizzle over the cooled cake.
- Top with additional shredded coconut if desired and serve.
Notes
Use room temperature ingredients for better mixing and texture. Measure flour using the spoon-and-level method to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical