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23.3.16

COCONUT LOAF



We like cookies, cakes and loaves with coconut. Never having tasted coconut off a tree, our devotion to coconut flavour is exemplary. The challenge baking with coconut is either crumbliness, from desiccated coconut or elusiveness of coconut flavour. It will be full of coconut flavour on the first day and by the next, you wonder where the coconut went. I have been experimenting with coconut loaves and finally I came up with a coconut loaf recipe that has a nice crumb, nut heavy on the butter and has lasting coconut flavour. This one is worth repeating.


Coconut Loaf

1 cup sugar
1/2 cup butter, softened
3 eggs
1 tsp coconut extract
1-1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup full fat coconut milk
1/2 cup flaked coconut

  • Preheat oven to 350F
  • Butter or spray the corners of the loaf pan with cooking spray.
  • Fully line a 4x8-inch loaf pan with parchment paper, leaving overhangs for easy grasping.
  • Beat the sugar and butter until light and fluffy.
  • Add the eggs, one at a time, fully incorporating with each addition.
  • Add the coconut extract.
  • In a separate bowl, whisk the flour, baking powder, and salt.
  • Add to the butter mixture alternately with coconut milk, mixing only to incorporate. Do not beat.
  • Gently fold in the coconut.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 60 to 65 minutes or until a cake tester inserted into the center comes out clean.
  • Place the loaf pan on a wire rack to cool.
  • When lukewarm grasp the parchment overhang and remove loaf from pan.
  • Peel off the parchment a let the loaf cool completely before slicing.


4 comments:

  1. I like coconut but haven't really made a lot of things with it ... having to use 3 different forms seems like a lot of effort unless you're a big fan. I may just buy one of those coconut pudding pie filling boxes the next time I'm in the mood.

    A_Boleyn

    ReplyDelete
    Replies
    1. Well Lara, the desiccated coconut and the extract are staples, the only thing I buy extra is canned coconut milk. Each to his own, but pudding pie fillings have no coconut in them, they are just a bunch of chemicals to fool our senses. It's not food.

      Delete
  2. Hi Zsuzsa- it might be presumptuous of me to offer another coconut cake recipe- but if you are a lover of coconut, you might also really enjoy Dorie Greenspans recipe for 'Coconut Tea Cake'.(unwritten recipes.com)It is made with a hot milk batter, so no creaming of the butter is necessary.I make one and 1/2 times the recipe so that I use up the whole can of coconut milk, and I bake it in loaf pans.It freezes beautifully too. Excellent with a Grand Marnier custard! :-)

    ReplyDelete
    Replies
    1. Thank you Dolores, I will give it a go. I like coconuts but my girl is the real fan. :-)

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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