Description
This quick and easy Coconut Loaf Cake, topped with coconut butter cream, is perfect with morning coffee or afternoon tea.
Ingredients
Scale
For the cake
- 125 g (5 oz) butter
- 175 g (7 oz) caster sugar
- 2 eggs
- 150 g (6 oz) self-raising flour
- 25 g (1 oz) desiccated coconut
- 80 ml (3 fl oz) coconut cream
- 2 teaspoons coconut flavouring
For the icing
- 200 g (8 oz) icing sugar
- 80 ml (3 fl oz) coconut cream
- 100 g (4 oz) butter
- 1 teaspoon coconut flavouring
- A little desiccated coconut to decorate
Instructions
- Set your oven to 180 degrees centigrade, 350 degrees fahrenheit or Gas Mark 4.
- Grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
- Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the desiccated coconut, coconut cream and coconut flavouring. Mix to combine.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- Remove the cake from the oven and place on a baking rack to cool.
- Prepare the icing by combining the icing sugar, coconut cream, butter and coconut flavouring in a food processor, or by beating by hand, until you have smooth paste.
- When the cake is completely cool. Remove from the cake tin and spread the icing on top of it. You can sprinkle a little desiccated coconut on top to decorate.
Keywords: coconut, loaf cake, cake, easy