Ingredients

The following ingredients have 4 Servings
  • 1¾ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter (unsalted, at room temperature)
  • 1 cup sugar (granulated)
  • 3 large eggs
  • ¾ cup coconut milk (unsweetened)
  • ½ cup unsweetened coconut (shredded)
  • 2 ounce cream cheese (softened)
  • 4 tablespoon butter (unsalted, softened)
  • 1½ cups powdered sugar (same as icing sugar or confectioners sugar)
  • 2 tablespoon coconut milk (or regular milk)
  • ½ cup unsweetened coconut (shredded)

Instruction

  • Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.
  • Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix,  then remaining flour and remaining coconut milk. Fold in the shredded coconut.
  • Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.
  • Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.
  • Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!