COCONUT LOAF CAKE

Coconut loaf cake occupies a sweet spot between everyday cake and something a little more memorable. Sweetened coconut toasts as it bakes for a crumb with a pleasing chew while browned butter adds nuttiness. A splash of Coconut balsamic freshens the coconut finish for a loaf that can as surely join your morning coffee or ends your dinner feast.

INGREDIENTS:

• 2 large eggs
• 1 1/4 cups milk
• 1 tsp Coconut white balsamic
• 2-1/2 cups all-purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 to 2 tsp ground cinnamon
• 1 cup granulated sugar
• 5 oz (140 grams) sweetened flaked coconut
• 6 tbsp unsalted butter, melted and lightly browned in pan
• 1 tbsp EVOO for baking pan

DIRECTIONS:

Heat oven to 350°. In a small bowl, whisk together eggs, milk and baslamic. Sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, stir to mix. Pour in egg mixture, then stir wet and dry ingredients together until just combined. Add cooled melted butter and stir until just smooth. Thinly coat 9×5-inch loaf pan with EVOO, then lightly flour. Place batter in loaf pan, smoothing top with rubber spatula. Bake for 60 to 75 minutes, until a toothpick inserted into the centre comes out clean, or with a few moist crumbs attached. Cool in pan five minutes, before turning out onto a cooling rack.