Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut milk (or regular milk)
- Optional: 1 tablespoon coconut extract for extra flavor
- Optional: Powdered sugar or coconut flakes for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Optionally, dust the top with powdered sugar or sprinkle with additional coconut flakes before serving.
This coconut loaf cake is moist, flavorful, and perfect for tea time or as a light dessert!