Saturday, 6 May 2017

Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
  • Heat oven to 160C, Gas 3, 300F. 
  • Grease and line a 9in loaf pan
  • Cream the butter and sugar until a pale light colour.
  •  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
  • If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  • Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
  • Once combined, add the shredded / desiccated coconut 
  • Add the rest of the coconut milk and flour.
  • Transfer the cake mixture to the greased and lined loaf tin. 
  • Place in the oven for 1hr and 15 minutes. 
  • Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  • When the cake is done, take it out of the oven and leave in the cake tin until cool. 
  • Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
  • Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
  • The liquid will be quickly absorbed by the cake.
  • Immediately sprinkle the dried coconut all over so it sticks. 
  • You can use as much dried coconut as you wish.
  • Allow to cool. 
  • Store in an airtight container. 
  • This cake is best eaten the following day 

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