A week away from Christmas happens to be a busy time and for Leilah’s birthday we only managed to get together for breakfast. But a lovely breakfast it was. I made a coconut loaf in a round cake pan and made the presentation a little more festive by serving it on a cake platter. The thick coconut glaze gently rolled down the sides… the cake was still warm...
Cake:
1 cup unsalted butter, softened
1 cup sugar
4 large eggs
1-1/2 cups flour
1 tsp baking powder
2 Tbsp milk
1 Tbsp coconut extract
Vanilla Glaze:
1/3 cup unsalted butter, room temperature
1 cup icing sugar, sifted
1 Tbsp milk
1 Tbsp pure vanilla extract
• Line a 7-inch round cake pan or a loaf pan with parchment paper.
• Preheat the oven to 350F.
• In the bowl of an electric mixer whip the butter and sugar until light and fluffy.
• Add the eggs one at a time, scraping down the sides.
• Sift the flour and baking powder together.
• Fold in the flour mixture, milk and vanilla essence until the mixture is smooth.
• Pour the cake batter into the prepared pan and bake for 40 minutes, or until the center of the cake springs back when gently pressed.
• Let the cake to cool in the pan for 5-10 minutes before removing to a wire rack to cool.
• Meanwhile make the Vanilla Glaze.
• Beat the butter until fluffy.
• Add half of the icing sugar and the milk.
• Beat to combine.
• Add the remaining icing sugar and the vanilla extract and beat for 5 minutes.
• When cake cools down substantially top it with the Vanilla Glaze.
