This delightful coconut loaf cake is moist, flavorful, and topped with a luscious toasted coconut glaze.
Preheat your oven to 325°F (165°C).
Preheating ensures the cake starts baking at the right temperature.
Grease and flour a loaf pan, then set it aside.
Use parchment paper for easier removal of the cake.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air, making the cake lighter.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually helps maintain the emulsion.
In a separate bowl, combine the flour, baking powder, salt, and shredded coconut.
Sifting the dry ingredients ensures even mixing.
Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 60-minute mark to avoid overbaking.
For the glaze, melt the butter in a saucepan over medium heat.
Use a heavy-bottomed pan to prevent burning.
Stir in the brown sugar until dissolved, then add the vanilla extract, toasted coconut, and coconut milk.
Stir constantly to avoid crystallization.
Let the glaze cool slightly before pouring it over the cooled cake.
Cooling the glaze slightly helps it set better on the cake.
Slice and serve your delicious coconut loaf cake.
Serve with a dollop of whipped cream for extra indulgence.
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