Coconut Loaf Cake with Coconut Glaze Icing

50 mins
Serves 2
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Directions

  1. 1Whisk together the all-purpose flour, cornstarch, and baking powder, then set aside.
  2. 2Whisk together the all-purpose flour, cornstarch, and baking powder, then set aside.
  3. 3Whisk together the all-purpose flour, cornstarch, and baking powder, then set aside.
  4. 4Cream the softened butter.
  5. 5Cream the softened butter.
  6. 6Cream the softened butter.
  7. 7Add granulated sugar to the butter and cream again.
  8. 8Add granulated sugar to the butter and cream again.
  9. 9Add granulated sugar to the butter and cream again.
  10. 10Add six eggs and mix very well.
  11. 11Add six eggs and mix very well.
  12. 12Add six eggs and mix very well.
  13. 13Add coconut extract.
  14. 14Add coconut extract.
  15. 15Add coconut extract.
  16. 16Separate 1 cup of the thickest coconut milk for the cake and reserve 1 cup for the icing.
  17. 17Separate 1 cup of the thickest coconut milk for the cake and reserve 1 cup for the icing.
  18. 18Separate 1 cup of the thickest coconut milk for the cake and reserve 1 cup for the icing.
  19. 19Add shredded coconut to the wet ingredients and mix on low speed.
  20. 20Add shredded coconut to the wet ingredients and mix on low speed.
  21. 21Add shredded coconut to the wet ingredients and mix on low speed.
  22. 22Add the dry ingredients to the wet ingredients half at a time, mixing on low speed until just incorporated.
  23. 23Add the dry ingredients to the wet ingredients half at a time, mixing on low speed until just incorporated.
  24. 24Add the dry ingredients to the wet ingredients half at a time, mixing on low speed until just incorporated.
  25. 25Finish folding the cake batter by hand to avoid overmixing.
  26. 26Finish folding the cake batter by hand to avoid overmixing.
  27. 27Finish folding the cake batter by hand to avoid overmixing.
  28. 28Pour the cake batter into two loaf pans.
  29. 29Pour the cake batter into two loaf pans.
  30. 30Pour the cake batter into two loaf pans.
  31. 31Run a knife down the center of each loaf cake before baking.
  32. 32Run a knife down the center of each loaf cake before baking.
  33. 33Run a knife down the center of each loaf cake before baking.
  34. 34Sprinkle a little coconut on top of the cakes.
  35. 35Sprinkle a little coconut on top of the cakes.
  36. 36Sprinkle a little coconut on top of the cakes.
  37. 37Bake at 325° for about 50 minutes.
  38. 38Bake at 325° for about 50 minutes.
  39. 39Bake at 325° for about 50 minutes.
  40. 40While the cakes are cooling, cream approximately a quarter cup of butter for the icing.
  41. 41While the cakes are cooling, cream approximately a quarter cup of butter for the icing.
  42. 42While the cakes are cooling, cream approximately a quarter cup of butter for the icing.
  43. 43Add a quarter cup of cream cheese to the butter and cream until smooth.
  44. 44Add a quarter cup of cream cheese to the butter and cream until smooth.
  45. 45Add a quarter cup of cream cheese to the butter and cream until smooth.
  46. 46Add 3/4 cup of icing sugar and the reserved thick coconut milk to the cream cheese mixture.
  47. 47Add 3/4 cup of icing sugar and the reserved thick coconut milk to the cream cheese mixture.
  48. 48Add 3/4 cup of icing sugar and the reserved thick coconut milk to the cream cheese mixture.
  49. 49Mix the icing ingredients.
  50. 50Mix the icing ingredients.
  51. 51Mix the icing ingredients.
  52. 52Add another 3/4 cup of icing sugar and a teaspoon of coconut extract to the icing and mix again.
  53. 53Add another 3/4 cup of icing sugar and a teaspoon of coconut extract to the icing and mix again.
  54. 54Add another 3/4 cup of icing sugar and a teaspoon of coconut extract to the icing and mix again.
  55. 55Once cooled, apply the coconut glaze icing to the loaf cakes.
  56. 56Once cooled, apply the coconut glaze icing to the loaf cakes.
  57. 57Once cooled, apply the coconut glaze icing to the loaf cakes.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 3 teaspoons baking powder
  • 3 teaspoons baking powder
  • 3 teaspoons baking powder
  • 1 cup softened and creamed butter
  • 1 cup softened and creamed butter
  • 1 cup softened and creamed butter
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 2 teaspoons coconut extract
  • 2 teaspoons coconut extract
  • 2 teaspoons coconut extract
  • 1 cup coconut milk for the cake
  • 1 cup coconut milk for the cake
  • 1 cup coconut milk for the cake
  • 1 cup shredded coconut
  • 1 cup shredded coconut
  • 1 cup shredded coconut
  • 0.25 cup butter for icing
  • 0.25 cup butter for icing
  • 0.25 cup butter for icing
  • 0.25 cup cream cheese
  • 0.25 cup cream cheese
  • 0.25 cup cream cheese
  • 0.75 cup icing sugar
  • 0.75 cup icing sugar
  • 0.75 cup icing sugar
  • 1 cup coconut milk for icing
  • 1 cup coconut milk for icing
  • 1 cup coconut milk for icing
  • 0.75 cup icing sugar
  • 0.75 cup icing sugar
  • 0.75 cup icing sugar
  • 1 teaspoon coconut extract for icing
  • 1 teaspoon coconut extract for icing
  • 1 teaspoon coconut extract for icing

Equipment

whiskloaf pansknife

Tips

  • To avoid overmixing, finish folding the cake batter by hand.
  • To get a professional cracked look on the loaf cake, oil your knife before running it down the center.