Description
A soft, buttery loaf cake filled with shredded coconut, perfect for dessert or afternoon tea.
Ingredients
- 3 Eggs
- 3/4 cup Coconut milk
- 3/4 tsp Baking powder
- 3/4 cup Confectioners sugar
- 1 3/4 cups Flour
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1 3/4 cups Sugar
- 2 tsp Vanilla
- 1/2 tsp Almond essence
- 1 1/2 cup Coconut (shredded)
- 1 1/4 cups Butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla and almond essence.
- Whisk together the flour, baking powder, nutmeg, and salt in another bowl.
- Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh, unsweetened shredded coconut for the best flavor. This loaf keeps well and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: coconut loaf cake, tropical dessert, easy baking, sweet bread, afternoon tea