Moist Coconut Loaf Cake
This cake has been a real hit with guests since Susan added it to her repertoire. It’s really moist rather than dry like some coconut cakes, and also, because John doesn’t like coconut, it lasts really well in a tin! As we’ve had so many recipe requests, this is the latest addition to our blog posts. We’d love to hear how you get on with the cake if you bake it at home, so please share your photos and thoughts with us on Facebook or by email. Enjoy!
175g softened butter
175mls coconut milk
3 eggs (beaten)
6 tablespoonfuls desiccated coconut
225g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons coconut milk
1 tablespoon desiccated coconut
Preheat oven to Gas 3, 160C, 300F, and grease and line a loaf tin.
Make the cake batter by creaming together the butter and sugar, then gradually add the eggs until fully combined.
Mix together the dry ingredients, and add half the flour mix and half the coconut milk. Combine well, then add the remaining ingredients and fold in until fully combined.
Pour the cake mixture into the prepared tin, level the surface, and bake in the pre-heated oven for about 1 hour and 15 minutes or until a skewer inserted into the middle of the cake comes out clean.
Place the cake tin onto a wire rack, and whilst the cake is still hot poke holes all over using a skewer, then pour over the coconut milk and coconut from the topping ingredients.
Allow to cool completely before removing from tin, and store cake in an airtight container.