Coconut Loaf Cake
This coconut loaf cake is the perfect cake for any coconut lover. The sponge is moist and soft; made with coconut milk and coconut oil. The loaf cake is topped with white chocolate and desiccated coconut, making a beautiful looking AND tasting cake!
Ingredients
- 400 ml Coconut milk from a carton
- 1 tablespoon Apple cider vinegar
- 300 g Sugar white, caster, super-fine
- 1 tablespoon Coconut extract
- 150 ml Coconut oil
- 350 g Flour plain, white, all-purpose
- ¾ teaspoon Baking powder
- 1 teaspoon Baking soda bicarbonate of soda
- ½ teaspoon Salt
- 150 g White chocolate
- 3 tablespoon Desiccated coconut
- Decorations of choice - I chose little snowmen
Instructions
- Pre-heat your oven to 180°C/ 356°F. Grease a standard loaf tin (mine is 10x4 inches) with a small amount of butter.
- Pour your milk and apple cider vinegar into a large bowl and whisk together briefly, until just combined. Set this aside for a couple of minutes. It will curdle (but don't worry- this is what we want!).
- In another bowl, sieve the flour, soda, baking powder and salt. Mix these dry ingredients together with a spoon. Then, into your bowl with the buttermilk, place your caster sugar, coconut extract + melted coconut oil. Whisk together until just combined. Then, pour your wet ingredients into your dry ingredients bowl, whisking as you go.
- Pour your cake batter into the greased loaf tin. Bake for 55 minutes, or until a knife comes out of the centre clean. Then leave the cake to cool in the tin completely.
- Once fully cool, remove your loaf cake from it's tin and place onto your desired serving plate. You are likely to need to use a knife to go around the cake to edge it out of the loaf tin. Then, melt your white chocolate and pour this on top of the loaf cake, spreading it evenly across the top of the cake. Add the desiccated coconut on top and any chosen decorations.
- Cut the loaf cake up, serve it and ENJOY! :)
Tried this recipe?Let us know how it was!