Coconut cake was always on my to-do list and now I can strike it off and eat a slice. For this recipe you’ll need desiccated coconut. Although, next time around I’m going to mix it up and add a little freshly grated coconut too. This one sure belongs to the pound cake family and fits in great with the rest of them. It’s incredibly moist and will perfectly well with a cup of tea or coffee. For a loaf as big as this it doesn’t need too much butter either. Just half a cup. I found Nisa Homey’s recipe and altered it just a little.
I wanted to make a cream cheese frosting for this one but ran out of time since I had to head to work. You could just whisk some cream cheese, fresh cream, sugar and more desiccated or even fresh coconut. Just make sure every ingredient is at room temperature. Different temperatures of them will lead to an uneven batter which won’t give you the desired results. Read more about this in Sally’s Baking Addiction.
1 large loaf
Flour – 3/4 cup
Butter – 1/2 cup softened
Sugar – 1 cup
Eggs – 2
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp (Omit if using salted butter)
Unsweetened desiccated coconut – 1 cup
Coconut milk – 3/4 cup
Milk – 3/4 cup
Lemon – 1
Preheat the oven at 180 degrees C while you make the batter.
Soak the desiccated coconut in the coconut milk and regular milk in a bowl for 10 mins.
Here we start off by the classic method of creaming butter and sugar.
Add eggs one at a time and whisk some more till it’s light and fluffy. Using a hand whisk will help you get there in 3-4 mins. I have a KitchenAid one. And it works like magic.
Sieve and mix together the flour, baking powder, baking soda and salt.
Grate the rind of the lemon into the batter. Only add the zest and not the white part of the lemon’s skin.
Now squeeze the juice of the lemon as well.
Drop the flour mix into the egg mixture slowly in 3 parts, alternately adding the coconut mixture.
At this point, use a spatula and gently fold all the ingredients till well incorporated.
Line your loaf tin with parchment paper or grease and dust with flour.
Pour the batter into the tin and bake for an hour.
It could take 5 or 10 mins longer depending on your oven. Do the toothpick test and see if the centre is cooked through. If not, keep it in the oven for a few mins longer.