COCONUT LOAF CAKE

                         
When I saw this I knew all my coconut lovers would enjoy this cake, but I didn't realize they would become obsessed with it.   I made it to take to Palm Springs for our 40th anniversary celebration.  Eric joined us from LA, and we rented a house with a wonderful pool and spent the week in the pool and cooking together.  This cake was gone by day two, and Lauren immediately wanted us to get the ingredients to make another one.  I have given the recipe to everyone I know who likes coconut, and everyone loves it.  If you are one who likes desserts less sweet you might want to cut back a little on the glaze, but I like it the way it is.

3/4 c. unsalted butter, softened

1-1/2 c. sugar

3 large eggs, room temperature

1/4 t. coconut extract

1-1/2 c. all-purpose flour

1/2 t. baking powder

1/2 t. kosher salt

1/2 c. canned unsweetened coconut milk*

1 c. sweetened shredded coconut

Coconut Glaze (recipe follows)

Preheat the oven to 300 degrees.  Line the bottom of a 9x5" loaf pan with parchment paper.  Spray parchment with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 4-5 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.  Beat in coconut extract.

In a medium bowl, whisk together flour, baking powder, and salt.  With the mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.  Beat in coconut.  Spread batter into prepared pan and bake until a wooden pick inserted in the center comes out clean, about 80 minutes.  With a knife loosen the sides and then remove from pan and spread Coconut Glaze onto warm cake.  Serve warm or at room temperature.  Store leftover in Saran Wrap.

COCONUT GLAZE

1 c. confectioner's sugar

1/4 c. canned unsweetened coconut milk

1/4-1/2 c. sweetened shredded coconut

In a small bowl, whisk together sugar and milk until smooth.  Stir in coconut.

*Canned coconut milk is found in the Asian section at the grocery store.