Coconut is a difficult flavour to impart in a cake because of it’s delicate sweetness and my original recipe with it’s sole addition of desiccated coconut although tasty no longer hit the mark. I had to recalibrate a little and started with this lovely loaf from the NY TIMES only to find it was too crumbly on the first try, wouldn’t rise enough with the suggested addition of sour cream on the second, etc. Good thing I am persistent huh. This Coconut Loaf Cake is what I wanted it to be - it’s got a firm soft texture like the most tender pound cake, the subtle coconuttiness of it perfumed throughout. That extra caramel on top - I mean, do I even need to explain the magic it adds?
If you’re here because you are looking for the Perfect Tea Time Cakes then do check out these popular cake recipes. What goes in a Coconut Loaf Cake?
Coconut OilCoconut MilkShredded sweetened coconut SugarFlour + Baking Soda (for a little extra lift) + Baking PowderEggsMilk or Buttermilk Vanilla Extract
Let’s talk Caramel Sauce now shall we?
If you’ve had this Praline Cake then you know the magic of a good sauce. I briefly debated making a traditional caramel (with granulated sugar), but then this takes a few minutes so clearly it won. Here I drizzled and served extra on the side, but you can absolutely pour all of it overtop.
The ingredients for this Caramel Sauce are so simple
Brown SugarCream (heavy/double/whipping)Vanilla ExtractSalt
Coconut Loaf Questions
Sharing the recipe below, do let me know if you try it and rate it below! Tag me in your recreations on Instagram too @flourandspiceblog - Happy Baking!
