I’m adding a little crumb of my own coconut cake to the gazillion coconut cakes out there! It’s lovely and light with soft coconut flavour and a little hint of vanilla. Made with coconut cream and desiccated coconut, drizzled with coconut cream icing and shredded coconut makes for an ultimate coconut delight!
I opted out of using coconut oil and used canola oil instead. As much as I love the flavour of coconut oil, I find it gets overpowering in combination with the cream and desiccated coconut. I added vanilla to add little more complexity and simply because vanilla is one of my favourite flavours when it comes to baking sweets.
I hope you will enjoy this coconut loaf as much my family and friends do 🙂
Ingredients
2 large eggs
1 cup caster sugar
2 cups self-raising flour ( sieved )
1/2 tsp baking soda ( sieved )
1/2 cup desiccated coconut
1 cup coconut cream ( shake the can well before opening )
1/3 cup canola oil
1 tsp vanilla essence
For the icing
1/2 cup icing sugar sifted
3 tsp coconut cream
1 tsp vanilla essence
2-3 tbsp shredded or desiccated coconut
Method
Preheat oven to 175C fan forced
Lightly oil and line 14x24cm loaf tin
In a bowl beat sugar and eggs till white ( if using an electric mixer, beat for 3-5 min on medium-high ).
Add desiccated coconut, self-raising flour and baking soda then pour coconut cream, canola oil and vanilla essence in and gently fold in. Do not over mix. Leaving extra air will help cake batter rise more.
Pour mixture into prepared tin and bake in preheated oven for 50 minutes.
Remove from tin and cool on a cooling rack.
To make an icing; mix icing sugar, coconut cream and vanilla essence in a bowl or a jug. Drizzle icing over completely cooled cake and sprinkle with shredded or desiccated coconut.
Ensure your coconut cream is well mixed by shaking the can before opening
Gently fold using a spatula or a spoon
