Recipe: Coconut Loaf Cake

Ingredients

Preheat the oven to 350ºF and line a loaf pan with parchment paper.
In a large bowl, whisk together all dry ingredients and set aside.
In another bowl, beat the coconut oil until smooth, then add sugar and almond extract, mixing until light and fluffy.
Slowly add the coconut milk to the mixture while mixing on low until combined.
Add eggs one at a time, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, scraping the sides of the bowl as needed.
Transfer the batter to the lined loaf pan and bake for 20 minutes.
Turn the loaf pan and bake for an additional 15 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 2 minutes, then transfer to a cooling rack.
Broil shredded coconut and coconut flakes for 1-3 minutes until golden brown.
Prepare the glaze by mixing coconut milk, almond extract, and powdered sugar until thick.
Pour the glaze over the cooled loaf and press toasted coconut on top.
Refrigerate to set before slicing and serving.

Servings

Calories

324

Total fat

17g

Total carbohydrates

41g

Total protein

Sodium

0mg

Cholesterol

0mg