Coconut Loaf Cake Food

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COCONUT LOAF CAKE



Coconut loaf cake image

This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Provided by Member recipe by Charley Melon

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 6

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp milk

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
  • Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
  • Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
  • Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

COCONUT POUND CAKE (USING COCONUT MILK)



Coconut Pound Cake (Using Coconut Milk) image

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

Provided by chef_cmontes

Categories     Dessert

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

4 eggs
2 cups all-purpose flour
3/4 cup butter, softened
3/4 cup coconut milk, unsweetened
1/2 cup shredded coconut, unsweetened
1 3/4 cups sugar
1 tablespoon pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted
2 tablespoons coconut milk

Steps:

  • Preheat over to 325 degrees.
  • Greese and flour 1 loaf pan, set aside.
  • In a mixing bowl, mix softened butter and sugar together until fluffy.
  • In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  • Add eggs, one at a time into butter/sugar mixture. Mix well.
  • Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
  • Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
  • If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT LOAF



Coconut Loaf image

Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1-1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT-PINEAPPLE LOAF CAKE



Coconut-Pineapple Loaf Cake image

Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 9

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  • Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
  • Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
  • Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
  • Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
  • If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
  • Refrigerate for at least 1 hour before serving.

YUMMY LEMON COCONUT LOAF



Yummy Lemon Coconut Loaf image

This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!

Provided by Christina

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

1 cup white sugar
½ cup butter, softened
2 eggs
1 lemon, juiced and zested
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup flaked coconut
¾ cup confectioners' sugar
2 teaspoons lemon juice, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g

COCONUT AND PASSION FRUIT POUND CAKE



Coconut and Passion Fruit Pound Cake image

This one is for my mom. It's a simple pound cake inspired by the flavors of her tropical home. True pound cake relies on the lift that comes from creaming the butter and sugar perfectly. This recipe includes a little bit of insurance in the form of baking powder. It's a great beginner cake. Easy to make yet special. In most recipes, I call for unsweetened shredded coconut, but this loaf is an exception. The sugar and moisture that comes from classic sweetened shredded coconut is important for the soft texture of this cake.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h20m

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/4 cups sweetened flaked coconut
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/4 cup passion fruit pulp and seeds (from 4 to 5 fruit)
1 cup granulated sugar
1/4 cup melted virgin coconut oil
3 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
  • Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
  • Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
  • With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
  • Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

COCONUT LOAF



Coconut Loaf image

Recipe came from a Quick Cooking Magazine in 2002. I just got around to trying it today! I used it instead of the usual recipe for 'shortcakes' Wow it was great with strawberries and cream! I think next time instead of the milk, I might try pineapple juice.

Provided by katie in the UP

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/4 cups flaked coconut

Steps:

  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
  • Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 3217.2, Fat 140.9, SaturatedFat 92.3, Cholesterol 692.6, Sodium 3014.5, Carbohydrate 446.9, Fiber 10.8, Sugar 241.9, Protein 48.4

COCONUT CAKE



Coconut Cake image

Provided by Damaris Phillips

Categories     dessert

Time 2h25m

Yield 12 serving

Number Of Ingredients 14

Cooking spray, for the cake pans
2 cups (4 sticks) unsalted butter, at room temperature
2 2/3 cups granulated sugar
7 large eggs
1 1/3 cups coconut milk
2 teaspoons vanilla extract
2 1/2 teaspoons coconut extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 pound cream cheese, cold
1/2 to 2/3 cup granulated sugar
1 cup heavy cream, cold
6 ounces sweetened shredded coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
  • Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
  • In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
  • Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
  • To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
  • Now you are ready to enjoy a huge slice with cup of coffee or tea.

TRIPLE COCONUT LOAF CAKE



Triple Coconut Loaf Cake image

This is a moist, tender cake with a sugary crust from CuisineAtHome. I made it for a summer barbeque and those that tried it gave it great reviews!

Provided by WhimLiving

Categories     Dessert

Time 1h30m

Yield 1 loaf cake, 6-8 serving(s)

Number Of Ingredients 21

1 tablespoon softened unsalted butter
3 tablespoons turbinado sugar
1 cup toasted sweetened flaked coconut
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup softened unsalted butter
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
flour, mixture
tangy pineapple icing
2 1/2 cups powdered sugar, sifted
1 tablespoon light corn syrup
1 tablespoon fresh lime juice
2 teaspoons lime zest
1 cup pineapple juice
1/4 cup sugar
1 pinch salt

Steps:

  • Coat 8 1/2 x 4 1/2 loaf pan with butter and turbinado; set aside.
  • Toast coconut in microwave 1-2 minutes, stirring often then pulse in processor until fine. Add to flour mixture; set aside.
  • Cream butter and sugar until white and fluffly, 5-7 minutes, then add egg and blend on medium speed for 1 minute.
  • Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with the dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
  • Spoon the batter into the prepared pan; bake for 35 minutes then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with tangy pineapple icing.
  • Icing:.
  • Combine powdered sugar, light corn syrup, lime juice and lime zest in a bowl.
  • Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup, about 10-12 minutes. Pour syrup over powdered sugar mixture; stir.

Nutrition Facts : Calories 805.1, Fat 29.1, SaturatedFat 20.5, Cholesterol 83.9, Sodium 346.4, Carbohydrate 128.8, Fiber 1.9, Sugar 95.8, Protein 6

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From thetimes.co.uk
Author Rahul Mandal


COCONUT LOAF CAKE - FOOD24
Coconut loaf cake. 8 servings Prep: 25 mins, Cooking: 1 hr. Rate this recipe. By Food24 February 15 2019. 0. Print Recipe ... Recipe and Images shared with permission of Zorah Booley of In the midnight kitchen – a food and health blog. Follow Zorah on Instagram for more healthy treats! New recipes on Food24. Leftover lamb Wellington. 30M Cook. Air fryer …
From food24.com
Cuisine Bake
Category Bake
Servings 8
Total Time 1 hr 25 mins


BANANA AND RASPBERRY YOGHURT COCONUT LOAF CAKE | FOODTALK
Banana and Raspberry Yoghurt Coconut Loaf Cake. 1 Loaf. 1 hr 5 min. Jump to recipe . Banana cake has been a popular bake for many during lockdown, and for good reason. Baking with bananas means you not only get a super tasty cake at the end (or muffin or loaf or whatever you are after), but you also find a delicious use for any overripe bananas that are no …
From foodtalkdaily.com
Servings 1
Total Time 1 hr 5 mins


COCONUT FLOUR ANGEL FOOD CAKE RECIPE - THE COCONUT MAMA
Preheat the oven to 350° F. Line the bottom of an angel food cake pan with parchment paper. Since I used a bundt pan I didn’t do this step. In a medium-sized bowl add half of the sugar, coconut flour, and salt. Whisk to combine and set aside. Place the egg whites, cream of tartar, and vanilla extract in a large bowl.
From thecoconutmama.com
3.7/5 (3)
Total Time 1 hr 25 mins
Category Dessert
Calories 62 per serving


LOVEFOODIES.COM
Come and explore all our delicious Pound Cake recipes, from coconut to lemon, blueberry to lime, Tiramisu to Strawberry... we've got a cake to suite everyone's taste! Bake! Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes. 6.
From lovefoodies.com
Estimated Reading Time 40 secs


11 SIMPLE LOAF CAKE RECIPES | FOOD & WINE
Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake. Go to Recipe. For this delicious, old-fashioned ice cream cake, layers of gluten-free pound cake get sandwiched with vanilla ice cream ...
From foodandwine.com
Estimated Reading Time 2 mins


AMISH GINGERBREAD LOAF CAKE: A MOIST GINGERBREAD RECIPE ...
This moist apple loaf recipe from my grandma's recipe box starts with a boxed spice cake mix.And, what a great start it is! Next, stir in tart apples and cinnamon. The result is an irresistible apple bread (cake?) that you'll crave for a snack, dessert and …
From 30seconds.com


MOIST HAWAIIAN LOAF CAKE RECIPE: THIS EASY PINEAPPLE ...
This easy Hawaiian loaf cake recipe is moist and full of tropical ingredients like pineapple and coconut. Use macadamia nuts for even more of that island feeling. Cuisine: American Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour and 10 minutes Servings: Makes 1 cake. Ingredients. 1 stick butter, softened; 1 cup sugar; 3 eggs
From 30seconds.com


18 COCONUT LOAF CAKE IDEAS | BAKING RECIPES, FOOD, BAKING
Sep 16, 2020 - Explore Donna Borland's board "Coconut loaf cake" on Pinterest. See more ideas about baking recipes, food, baking.
From pinterest.com


CION FRUIT MEDLEY - COCONUT LOAF CAKE CALORIES, CARBS ...
About Food Exercise Apps Community Blog Premium. Cion Fruit Medley Cion Fruit Medley - Coconut Loaf cake. Serving Size : 50 g. 229 Cal. 44% 24g Carbs. 50% 12g Fat. 6% 3g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,771 cal. 229 / 2,000 cal left. Fitness Goals : Heart …
From androidconfig.myfitnesspal.com


COCONUT MARBLE LOAF - JEWISH FOOD SOCIETY
2. Coat a 9-by-5-inch loaf pan with cooking spray. 3. Place the eggs in a large bowl and whisk well to combine. Add the coconut milk, canola oil, sugar and coconut extract and whisk well to combine. 4. In a separate bowl, whisk together the flours, baking powder, and salt. 5. Stir the dry ingredients into the wet ingredients (hang onto the bowl ...
From jewishfoodsociety.org


SNOWY COCONUT LOAF CAKE - PERFECT FOR AN AFTERNOON WITH A ...
Coconut Cake is a textured cake with a sweet, toasted shredded coconut interior covered in wḧïẗe frosting and topped with shredded coconut that is popular in the Sσuthєrn Unítєd Stαtєs. A popular form of this delicious and simple cake is snowy coconut loaf cake. The moist, soft, slightly sweet cake and the coconut crumbs in the sweet and delicious cake tickle …
From globalportal48h.com


VEGAN COCONUT LOAF CAKE RECIPE : VEGANFOOD - FOOD NEWS
When stored properly in a tin or air-tight container, the vegan coconut loaf cake remains soft and moist for two to three days also. Some variations you can try. To make the vegan coconut loaf cake healthier than this, you can replace all-purpose flour with oat flour, coconut flour, almond flour, or any other gluten-free vegan flour.
From foodnewsnews.com


COCONUT SPONGE CAKE MARY BERRY RECIPES
COCONUT CAKE RECIPE – HOW TO MAKE AN ICED COCONUT LOAF CAKE. 2019-09-03 · Pour into dry ingredients with butter and pulse till mixture is just combined. Pour the mixture into the prepared cake tin and bake for 45 mins till … From prima.co.uk Occupation Digital Editor Total Time 1 hr Category Baking, Dessert, Snack Calories 261 per serving. Grease and line a …
From tfrecipes.com


COCONUT POUND LOAF CAKE – MY ROI LIST
5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour. 6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes, check after 1 hour.
From myroilist.com


COCONUT CAKE RECIPES - BBC GOOD FOOD
Double choc & coconut traybake. A star rating of 3.7 out of 5. 7 ratings. Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate. 1 hr 10 mins. Easy.
From bbcgoodfood.com


COCONUT LOAF CAKE - FORK IT
Layer Cakes; Loaf Cakes; Pies and Tarts; Puff Pastry/Pâte Feuilletée; Sourdough Bread; Tips and Tricks; Contact; February 25, 2021. Coconut Cake. I’m coco for this coconut cake (haha). This is such a bad joke that I’m not sure whether it can even be considered a joke… This cake was made on a lazy afternoon when I wanted something sweet but didn’t want to be …
From fork-it-food.com


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