Ingredients

The following ingredients have 10 Servings
  • 2 cups flour
  • 1 teaspoon cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup shredded coconut

Instruction

  • Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood. 
  • In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
  • Mix in the eggs, then the milk.
  • Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
  • Spread the batter into a small loaf pan.
  • Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
  • The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!