Baking with coconut is not without its challenges. On the first day the baking can be full of coconut flavour and then gone by the next. I've been experimenting and finally I came up with a coconut loaf that seems to retain its coconut flavour. It has a nice crumb and not heavy on butter.
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 [just make sure it is fresh]
- 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.
