- 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.
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.
1 cup sugar
1/2 cup butter, softened
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
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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