Chocolate Coconut Loaf

Chocolate Coconut Loaf Cake 1/2 cup (8 tablespoons) butter, at room temperature 1 + 1/2 cups sugar 3/4 teaspoon salt 2 teaspoons vanilla extract 1/2 teaspoon baking powder 2 teaspoons espresso powder 2/3 cup unsweetened cocoa powder 3 large eggs 1 + 1/4 cups all-purpose flour 3/4 cup canned coconut milk or whole milk 1 cup coconut shreds or flakes, unsweetened or sweetened Frosting: 4 tablespoons butter, softened 1 + 1/2 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 2 - 3 tablespoons canned coconut milk 1/2 teaspoon vanilla extract coconut flakes or shreds for garnish, optional Preheat the oven to 350°F. Lightly grease a loaf pan or line with parchment letting the long sides hang over the sides for easy removal - a 9" x 5" or 8 1/2" x 4 1/2"(the cake will raise higher in the smaller one). In a large mixing bowl on low speed beat the butter, sugar, salt, vanilla, baking powder, espresso and cocoa together - the mixture will be clumpy. Beat in the eggs on low speed one at a time until eggs are completely incorporated then scrape down the bowl. On low speed beat in half the flour then all the coconut milk then the remaining flour. On low speed beat in the coconut flakes until dispersed evenly throughout the batter. Pour the batter into the prepared pan and smooth out the top. Bake the cake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean the center will register about 205 degrees F on a thermometer. If you didn't use parchment: Remove the cake from the oven and cool on wire rack 10 minutes then turn out of the pan and cool completely right side up on the wire rack. If you used parchment: Cool on wire rack in pan until lukewarm then lift out of pan and continue cooling on wire rack. Make the frosting: In a medium bowl beat the butter on medium speed 1 minute then add the sugar, cocoa, vanilla and 2 tablespoons of the milk. Beat on medium speed 4 - 5 minutes until creamy and fluffy, adding more coconut milk if needed or a touch more sugar. Frost the cake and sprinkle with coconut.

Chocolate Coconut Loaf
Chocolate Coconut Loaf

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • Chocolate Coconut Loaf Cake

  • 1/2 1/2

    1/2 cup (8 tablespoons) butter, at room temperature

  • 1 1 1/2

    + 1/2 cups sugar 3/4 teaspoon salt

  • 2 2

    2 teaspoons vanilla extract 1/2 teaspoon baking powder

  • 2 2

    2 teaspoons espresso powder 2/3 cup unsweetened cocoa powder

  • 3 3 1/4

    large eggs 1 + 1/4 cups all-purpose flour

  • 3/4 3/4 1

    cup canned coconut milk or whole milk 1 cup coconut shreds or flakes, unsweetened or sweetened

  • Frosting: 4 tablespoons butter, softened

  • 1 1 1/2

    + 1/2 cups confectioners' sugar 1/3 cup unsweetened cocoa powder

  • 2 3 2 3

    2 - 3 tablespoons canned coconut milk 1/2 teaspoon vanilla extract

  • coconut flakes or shreds for garnish, optional

  • In a large mixing bowl on low speed beat the butter, sugar, salt, vanilla, baking powder, espresso and cocoa together - the mixture will be clumpy.

  • 65 to 75 205

    65 to 75 minutes or until a toothpick inserted into the center comes out clean the center will register about 205 degrees F on a thermometer.

  • 10

    you didn't use parchment: Remove the cake from the oven and cool on wire rack 10 minutes then turn out of the pan and cool completely right side up on the wire rack.

  • If you used parchment: Cool on wire rack in pan until lukewarm then lift out of pan and continue cooling on wire rack.

  • Frost the cake and sprinkle with coconut.

Directions

Chocolate Coconut Loaf Cake 1/2 cup (8 tablespoons) butter, at room temperature 1 + 1/2 cups sugar 3/4 teaspoon salt 2 teaspoons vanilla extract 1/2 teaspoon baking powder 2 teaspoons espresso powder 2/3 cup unsweetened cocoa powder 3 large eggs 1 + 1/4 cups all-purpose flour 3/4 cup canned coconut milk or whole milk 1 cup coconut shreds or flakes, unsweetened or sweetened Frosting: 4 tablespoons butter, softened 1 + 1/2 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 2 - 3 tablespoons canned coconut milk 1/2 teaspoon vanilla extract coconut flakes or shreds for garnish, optional Preheat the oven to 350°F. Lightly grease a loaf pan or line with parchment letting the long sides hang over the sides for easy removal - a 9" x 5" or 8 1/2" x 4 1/2"(the cake will raise higher in the smaller one). In a large mixing bowl on low speed beat the butter, sugar, salt, vanilla, baking powder, espresso and cocoa together - the mixture will be clumpy. Beat in the eggs on low speed one at a time until eggs are completely incorporated then scrape down the bowl. On low speed beat in half the flour then all the coconut milk then the remaining flour. On low speed beat in the coconut flakes until dispersed evenly throughout the batter. Pour the batter into the prepared pan and smooth out the top. Bake the cake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean the center will register about 205 degrees F on a thermometer. If you didn't use parchment: Remove the cake from the oven and cool on wire rack 10 minutes then turn out of the pan and cool completely right side up on the wire rack. If you used parchment: Cool on wire rack in pan until lukewarm then lift out of pan and continue cooling on wire rack. Make the frosting: In a medium bowl beat the butter on medium speed 1 minute then add the sugar, cocoa, vanilla and 2 tablespoons of the milk. Beat on medium speed 4 - 5 minutes until creamy and fluffy, adding more coconut milk if needed or a touch more sugar. Frost the cake and sprinkle with coconut.

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