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A golden brown Coconut Loaf Cake sliced on a wooden board
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Coconut Loaf Cake

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
Calories: 385kcal

Ingredients

  • 1.5 cups all -purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon sal t
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large egg s
  • 0.5 cup full -fat coconut milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon coconut extract
  • 1 cup sweetened shredded coconut

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • In a separate large bowl, cream the butter and sugar using an electric mixer until the mixture is light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract and coconut extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients.
  • Gently fold in the shredded coconut using a spatula.
  • Transfer the batter into the prepared loaf pan and smooth the surface.
  • Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.