Thursday, March 1, 2012

20--- Sweet Coconut Loaf Cake

This was one of my grandmother's favorite cakes.  I don't remember her ever making one, but she would purchase them regularly.  I wish that she was still around so that we could make this together.  Thanks for the inspiraion Grandma Pringle!

Sweet Coconut Loaf Cake
Serves 6-8

3 small egg whites
3/4 cup unsweetened coconut milk, divided
1 tsp pure vanilla extract
1 1/2 cups cake flour, sifted
1 cup + 3 Tbsp white sugar
2 1/2 tsp baking powder
1 stick unsalted butter, softened

1 1/2 cup sweetened coconut flakes
1/3 cup unsalted butter, softened
6 oz cream cheese, softened
1 tsp pure vanilla extract
1 cup powdered sugar

Preheat the oven to 350 degrees.  Line the bottom and long sides of a 9x5" loaf pan with a parchment paper rectangle and spray the paper and ends of pan lightly with baking spray.
Whisk the egg whites in a small bowl. Add 1/4 cup of coconut milk and the vanilla and whisk to mix thoroughly. Set aside.
In a large mixer bowl, combine the flour, sugar, and baking powder. Beat dry ingredients well in order to break up any lumps. Add the butter and remaining coconut milk and mix with a handheld mixer on low speed to combine. Raise the speed to medium and beat until light and fluffy, ~2 minutes.  Add the egg white mixture in two additions. Pour the batter into prepared loaf pan.
Bake for 35 minutes or until a cake taster inserted in the middle comes out clean.  Monitor your cake and place a sheet of aluminum foil lightly over the top of the pan if your cake is becoming overly brown.  Allow the cake to cool in its pan for 10 minutes. Then gently lift your cake out of the pan using the parchment paper and place it on a cutting board to cool.

For frosting, beat butter and cream cheese in a medium bowl using an electric mixer.  Add vanilla and beat until light and creamy.  Add vanilla extract and mix to combine.  Gently add powdered sugar, 1/4 cup at a time, and continue to mix until smooth.  Increase speed to high and beat until fluffy, ~ 3 minutes.

When cake has cooled, use a spatula to gently frost top and sides with frosting.  Place cake in refrigerator.  Remove chilled cake after 15 minutes and sprinkle coconut flakes over top of cake and gently press them into frosting.  Sprinkle coconut flakes into your hand and gently press them into the sides of the cake.  Refrigerate for 1 hour.  Use a sharp knife and/or spatula to remove cake from parchment paper and place on a plate prior to cutting and serving.


  1. I am a huge fan of coconut! There was a cake like this at a local restaurant and they called it a bunny cake! I loved it!

  2. i need some of that!!! wow, and i have such a sweet tooth right now, too! I'm salivating, excuse me...