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.