Coconut loaf cake

Ingredients:

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup coconut milk

1/2 cup shredded coconut

For the Glaze:

1/2 cup powdered sugar

2 tablespoons coconut milk

Additional shredded coconut for topping

Instructions:

Make the Cake:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.

Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

Add dry ingredients alternately with coconut milk: Add the flour mixture in three parts, alternating with the coconut milk, starting and ending with the flour. Mix until just combined.

Fold in shredded coconut.

Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake: Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Make the Glaze:

Mix powdered sugar and coconut milk to create a thick but pourable glaze. Adjust the consistency by adding more coconut milk or powdered sugar if needed.

Drizzle the glaze over the cooled cake.

Sprinkle with shredded coconut while the glaze is still wet.

Serving:

Slice the coconut loaf cake and serve either at room temperature or slightly warmed. It pairs wonderfully with tea or a light coffee.

Enjoy baking and indulging in your coconut loaf cake! If you have any questions or need further adjustments to the recipe, feel free to ask.