Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- 1/2 cup shredded sweetened coconut, plus more for topping
- 1 cup powdered sugar
- 2-3 tablespoons coconut milk (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the coconut milk, starting and ending with the flour mixture.
- Fold in the shredded coconut until well combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, coconut milk, and vanilla extract in a bowl. Drizzle over the cooled cake and top with extra shredded coconut.
Notes
Use room temperature ingredients for best results, measure flour correctly, and don’t skip the glaze.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian