Sunday, 25 June 2017

Moist Coconut Pound Loaf Cake

My sister in Canada simply loves coconut.  She asked about a coconut cake, that may I could make when I visit later in the summer.  So I looked around and found several loaf cakes that looked quite good.  But I actually opted to, very slightly, amend a recipe on Lovefoodies.  The adjustments were really more to do with converting to metric from cup measurements.

The cake itself is moist, due to the use of a thick coconut milk as part of the flavouring, rather than simply to use desiccated coconut.  I actually checked various coconut milk options and found that you really have to look at what you are buying.  There seems to be 'thin' and 'thick' versions the first with much less saturated fat in it.  I used the thick version as I thought it would have more flavour.

With a simple recipe this is easy to make and the resultant cake is delicious and moist.  Once cooled it can be sliced and enjoyed with afternoon tea, or maybe for elevenses if you are in the UK.

I am sure I will be making this when I visit Canada and my sister will enjoy it immensely.
Moist Coconut Pound Loaf Cake

                          Moist Coconut Pound Loaf Cake - Video
Ingredients:
For the cake:
  • 170g softened, unsalted, butter
  • 170g coconut milk
  • 250g caster sugar
  • 3 medium eggs(large in USA)
  • 40g desiccated coconut
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
For the topping: (optional)
  • 2 tbsp coconut milk 
  • 15g desiccated coconut
or
  • 2 tbsp warmed rapsberry jam
  • 15g desiccated coconut
Method:
  • Preheat the oven to 180C/160C Fan/350F
  • Grease and line a 2lb/900G loaf tin
  • In the bowl of a stand mixer(can be done with a hand mixer, or by hand), place the butter and sugar and beat until light and fluffy.
  • Add the eggs one at a time and beat until combined.
  • Mix the flour, salt and baking powder together.
  • Add half the flour mixture to the butter mixture, and add half thecoconut milk as well.
  • Beat on slow until combined.
  • Add the remaining flour and coconut milk and beat on slow until combined. 
  • Pour the batter into the loaf tin and level it off.
  • Bake in the oven for 60 minutes, until the cake has risen and a skewer in the centre comes out clean.  If the top seems to be browing too quickly cover it with some aluminum foil to complete the baking.
  • Remove from the oven and leave for a couple of minutes.
  • If doing a topping either poke as series of holes into the cake and brush the coconut milk over the top and then cover with desiccated coconut. If doing with raspberry jam let the cake cook completely then spread the jam thinly over the top and sprinkle coconut over it.




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