Servings: 12 slices
Calories: 350kcal
Equipment
- loaf pan
- Mixing Bowls
- Whisk
- spatula
Ingredients
For the Cake
- 2 cups all-purpose flour This is the base that gives the cake structure and a delightful crumb.
- 2 teaspoons baking powder This helps the cake rise, ensuring it’s light and fluffy.
- 1/2 teaspoon salt A pinch of salt enhances the sweetness of the cake.
- 1½ cups granulated sugar Sweetness is key, and this also contributes to moisture.
- 3/4 cup unsalted butter Provides richness and depth of flavor; make sure it’s softened for easy mixing.
- 3 units eggs These help bind the ingredients together and add to the cake's fluffiness.
- 1 teaspoon pure vanilla extract A touch of vanilla adds warmth and aromatic notes.
- 1 tablespoon pure coconut extract Boosts the coconut flavor for that tropical paradise essence.
- 1/2 cup canned coconut milk Adds moisture and intensifies the coconut flavor.
- 1/2 cup whole milk Keeps the batter creamy.
- 1/2 cup shredded coconut flakes Adds texture and extra coconut flavor inside the cake.
For the Glaze
- 2 cups powdered sugar Finely ground, it creates a smooth and sweet glaze.
- 1/4 cup whole milk Helps achieve the desired pourable consistency.
- Pinch salt Balances the sweetness of the glaze beautifully.
- 1 teaspoon coconut extract Enhances the overall coconut experience.
- 1/2 teaspoon vanilla extract Adding warm notes that complement the other flavors.
For the Topping
- 1 cup shredded coconut flakes Toasted or plain; adds a beautiful finishing touch!
Instructions
Preparation
- Preheat oven to 325°F (165°C). Grease and flour a 9 x 5 loaf pan.
- In a large bowl, whisk together flour, baking powder, and salt until well combined.
- In another bowl, beat together granulated sugar and softened butter on low speed until creamy and smooth.
- Mix in eggs one at a time, ensuring each is fully incorporated.
- Add vanilla and coconut extracts, mixing until evenly combined.
- Gradually add dry mixture to wet ingredients, alternating with coconut and whole milk.
- Gently fold in shredded coconut flakes.
- Transfer the batter into the prepared loaf pan and level the surface.
- Bake for 1 hour and 15-20 minutes, checking for doneness at 60 minutes.
- Place the loaf pan on a cooling rack for a few minutes, then remove the cake to cool completely.
Glazing
- Combine powdered sugar, whole milk, salt, coconut extract, and vanilla extract in a bowl, mixing until smooth.
- Pour half of the glaze over the cooled cake, sprinkling with shredded coconut flakes.
- Drizzle the remaining glaze over the top after the first glaze has set.
- Slice and serve to family and friends.
- Store leftovers wrapped in plastic wrap in an airtight container.
Notes
Ensure your butter is softened to room temperature for a creamy texture. Don't overmix the batter after adding dry ingredients. Cool the cake before glazing to prevent the glaze from sliding off.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg
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