Coconut Loaf from Tanznaia, GF

By MaryEllen

At a Tanzanian meal, you’ll probably sit on a mat on the floor of your host’s home. If you are an “honored” guest, your host has probably selected a duckling to be cooked with coconut milk, in addition to a banana and meat stew, rice or potato, and a vegetable dish. These will probably also be cooked with coconut milk and nuts. Dessert features local fruits, or a bread like this coconut loaf. And after a fine repast, you’ll offer your host Asante sana, or many thanks for your hospitality.

Ingredients

• Ingredients:
• For the Cake:
• 1/2 cup butter
• 1/3 cup superfine sugar
• 3 extra large eggs, yolks and whites separated
• 1 tsp vanilla extract
• 1 cup GF flour
• 2 tsp baking powder
• 1 pinch salt
• 1/2 cup coconut milk
• For the Topping:
• 3 egg whites
• 1/3 cup superfine sugar
• 1 cup dried coconut

Details

Servings 6
Preparation time 1mins
Cooking time 1mins
Adapted from oattravel.com

Preparation

Step 1

Preparation:

Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugar.
Add egg yolks, one at a time, beating well until light and fluffy.
Add vanilla extract.
Sift flour, baking powder, and salt alternately with coconut milk into butter mixture.
Spoon mixture into a greased, 9-inch loaf pan.
To make the topping, in a separate bowl, beat egg whites until stiff.
Add sugar and beat well.
Add dried coconut and mix.
Spoon topping mixture onto the top of the cake mixture.
Bake for 30 minutes, reduce temperature to 325 degrees Fahrenheit and bake for an additional 15-20 minutes until a toothpick inserted in center comes out clean.
Turn cake out onto a wire rack to cool.

Servings: 6