Coconut Loaf Cake with Coconut Glaze Icing
Directions
- 1Whisk together the all-purpose flour, cornstarch, and baking powder, then set aside.
- 2Cream the softened butter.
- 3Add granulated sugar to the butter and cream again.
- 4Add six eggs and mix very well.
- 5Add coconut extract.
- 6Separate 1 cup of the thickest coconut milk for the cake and reserve 1 cup for the icing.
- 7Add shredded coconut to the wet ingredients and mix on low speed.
- 8Add the dry ingredients to the wet ingredients half at a time, mixing on low speed until just incorporated.
- 9Finish folding the cake batter by hand to avoid overmixing.
- 10Pour the cake batter into two loaf pans.
- 11Run a knife down the center of each loaf cake before baking.
- 12Sprinkle a little coconut on top of the cakes.
- 13Bake at 325° for about 50 minutes.
- 14While the cakes are cooling, cream approximately a quarter cup of butter for the icing.
- 15Add a quarter cup of cream cheese to the butter and cream until smooth.
- 16Add 3/4 cup of icing sugar and the reserved thick coconut milk to the cream cheese mixture.
- 17Mix the icing ingredients.
- 18Add another 3/4 cup of icing sugar and a teaspoon of coconut extract to the icing and mix again.
- 19Once cooled, apply the coconut glaze icing to the loaf cakes.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 teaspoons baking powder
- 1 cup softened and creamed butter
- 1 cup granulated sugar
- 6 eggs
- 2 teaspoons coconut extract
- 1 cup coconut milk for the cake
- 1 cup shredded coconut
- 0.25 cup butter for icing
- 0.25 cup cream cheese
- 0.75 cup icing sugar
- 1 cup coconut milk for icing
- 0.75 cup icing sugar
- 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.
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