If you remember, for last week’s Cakes & Bakes recipe, I was meant to bake a coconut loaf cake but I didn’t have any of the main ingredient.
Justin enjoyed the resulting almond loaf so much that I had to make good on last week’s previously planned bake.
Once again, this was a quick and easy cake to make. Cream the sugar & butter, mix together the wet ingredients, add together. Mix together the dry ingredients, add together. Bake. That’s it!
Nothing quite beats the aroma of coconut cake baking in the oven… and if we thought the last loaf cake was delicious, this one raised the bar even further – coco-nutty (of course!), moist, sweet – just scrumptious!
- 150g/5oz butter, softened
- 150g/5oz caster sugar
- 2 eggs
- 1tsp vanilla extract
- 6tbsp milk
- 150g/5oz plain flour
- 2tsp baking powder
- pinch of salt
- 100g/3½oz dessicated coconut
- Preheat the oven to 150ºC/300ºF/gas mark 2
- Grease a 450g/1lb loaf tin
- Using a food processor or electric whisk, cream the sugar and butter
- In a measuring jug, whisk the eggs, milk and vanilla extract
- With the processor/whisk still going, mix the wet mixture into the creamed butter & sugar a little at a time
- In another mixing bowl, combine all the dry ingredients well (flour, baking powder, salt, dessicated coconut)
- Add the dry mixture into the wet mixture in 3 stages, mixing after each addition
- Spoon into the greased loaf tin and level out using a spatula or back of a spoon
- Bake for 45 minutes to an hour or until golden brown on the top and a skewer inserted into the centre comes away clean