Coconut Loaf Cake
I often use coconuts in cakes and muffins but these are usually rustled up in a jiffy so photographing and blogging about those goodies take a back seat. But I decided that today’s freshly grated coconut from my one and only tree deserved a mention here. So a loaf cake it was. I rounded up the usual suspects:) and added the grated coconut. The topping made it extra special with honey, butter and toasted walnuts. One good thing about baking this kind of cake is that it’s easier to cut (or to carry). No fancy wedges here. Just a straight clean cut…
One and a half cups plain flour
One and a half tsp baking powder
Half a cup of grated coconut
1 cup of brown sugar
1 cup softened butter + extra for greasing the tin and for the topping
A handful of raisins
1 tsp vanilla extract
For the topping:
3 tbs honey
3 tbs toasted walnuts
1 tbs butter
Grease a loaf tin and preheat the oven.
Sieve the flour with the baking powder and keep aside.
Wash the raisins and pat dry with a kitchen cloth. Keep aside.
Cream the sugar and the butter.
In a separate bowl, whisk the eggs. Add the vanilla extract and the coconut.
Fold in the sieved flour. Add the raisins. Pour the batter into the greased tin, tap on the kitchen worktop to remove air bubbles and bake in a 180C oven.
It will take 30-35 minutes for the cake to be done.
For the topping
Melt the butter and honey, stir in the toasted walnuts. About ten minutes before the loaf is ready, spoon this mixture over the top.
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