Ingredients

The following ingredients have 4 Servings
  • 1 1/2 sticks unsalted butter (12 Tablespoons) at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup full fat canned coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup shredded sweetened coconut
  • 1 1/2 cups confectioner's sugar
  • 4-5 Tbsp coconut milk, to thin
  • 1/4 tsp vanilla extract
  • pinch salt
  • shredded sweetened coconut for topping

Instruction

  • Set oven to 350F. Spray and line a standard 9x5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
  • Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
  • Beat in the eggs, one at a time.
  • Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
  • Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
  • Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
  • Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
  • Make the glaze by mixing the confectioner's sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.
  • Store at room temperature or in the refrigerator.