Snowy coconut loaf cake
- Preparation and cooking time
- Serves 10
- 185g butter softened, plus extra for the tin
- 185g coconut milk, whisked
- 250g caster sugar
- 250g self-raising flour
- 3 large eggs
- 1 tsp coconut extract (optional)
- 25g desiccated coconut
For the icing
- 100g butter, softened
- 250g icing sugar
- 2 tbsp coconut milk
- ½ tsp coconut extract (optional)
- 25g coconut chips or desiccated coconut
- white chocolate truffles or large white sprinkles, to decorate (optional)
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.
- STEP 2
Put the butter, coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.
- STEP 3
To make the icing, beat the butter, sugar, coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.