Coconut Loaf Cake

There is nothing that screams summer is here than the smell of coconut.. I am smelling it everywhere at the moment.. the boys suncream, in smoothies and today our kitchen is smelling of coconut as we have been busy making this delicious smelling and very tasty coconut loaf cake.

I enjoy making a loaf cake. I feel they are a busy persons cake to make, you put all the ingredients together and place in the oven to bake. You don't need to stand over the oven checking it as you can get on and do 'jobs' while it is baking as they are in the oven for some time.

As today is coconut day it seemed fitting to make a coconut loaf cake, we enjoyed our slice with a cup of tea. Continue to scroll below to grab the recipe and have a go at making yourself. I bet you will get that summer feeling with the first bite.

Enjoy!

Coconut Loaf Cake

Prep time: 15 minutes                    Cook time: 55 minutes       Makes:  8 slices

Ingredients

250g of Self raising flour - sieved

200g of Granulated sugar

180g of Desiccated coconut

150g of Butter - room temperature

350ml of Coconut milk

3 Eggs

1 tsp of Vanilla Extract

250g Icing sugar - sieved

2 tbsp of Water

30g of Desiccated coconut

Equipment

Mixing bowl

Spatula

Electric whisk

Jug

Loaf cake tin

Parchment paper

Cooling rack

Hand held whisk

Method

1. Preheat the oven to 170C.

2. Line the loaf cake tin with the parchment paper and leave to the side for later.

3. In the mixing bowl place the butter and sugar and cream together with the whisk until pale and fluffy.

4. Add the eggs, one at a time and vanilla extract while continuing to whisk on a low setting.  When the ingredients are combined begin to slowly add the flour and coconut and continue to whisk on a low setting until a batter texture is formed.

5. Pour the batter into the loaf cake tin and ensure it is spread evenly in the tin.

6. Place in the oven and bake for 55 minutes.  TIP! If the loaf begins to brown as baking, cover with kitchen foil to prevent burning.  TIP! Ensure the cake is baked by checking the centre with a skewer, push the skewer into various areas of the cake and if it comes out clean then the cake is ready, if not bake for another 5 minutes and check again.

7. Leave the cake to cool in its tin on a cooling rack.

8. When the cake has cooled, begin to make the icing topping by placing the icing sugar in the jug and slowly add the water a little at a time. Whisk the water and icing sugar together to form a paste.

9. Pour the icing over the top of the cake covering it evenly. Leave to set for about 5 minutes before sprinkling the remaining desiccated coconut over the icing.

10. When ready to serve, cut into slices.

11. Enjoy!.