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Snowy coconut loaf cake

One decorated snowy coconut loaf cake

Snowy coconut loaf cake

Name: Snowy coconut loaf cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 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; 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)

Cassie Best

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Serves 10

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Have the kids help you make this snowy coconut loaf cake. Decorate with coconut shavings, ‘snowballs’, and anything else you like

Freezable (cake only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal589
fat32g
saturates21g
carbs70g
sugars51g
fibre2g
protein6g
salt0.8g

Method

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.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.3 out of 5.14 ratings

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