Coconut Loaf Cake with Coconut Glaze Icing

50m
Serves 2
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Directions

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