Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C), spray a loaf pan with
Non-Stick Baking Spray (as needed)
and line with parchment, allowing the ends to overhang the loaf pan slightly.
Step 2
In a small bowl whisk together the
All-Purpose Flour (155 g)
,
Baking Powder (7 g)
,
Ground Allspice (2 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
, and
Salt (2 g)
. Set aside.
Step 3
In a small bowl whisk together
Coconut Cream (120 mL)
and
Sour Cream (120 g)
. Set aside.
Step 4
Using a stand mixer fitted with a paddled attachment or electric mixer beat
Brown Sugar (165 g)
and
Unsalted Butter (110 g)
together until smooth and light. Beat in one
Eggs (2)
at a time until incorporated.
Step 5
Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined, but do not over-mix. Stir in
Unsweetened Coconut Flakes (50 g)
.
Step 6
Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Step 7
Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
Step 8
Toast
Unsweetened Coconut Flakes (25 g)
in a 350 degrees F (175 degrees C) oven on a baking sheet for 10-12 minutes while the loaf cools.
Step 9
In a small bowl whisk together
Powdered Confectioners Sugar (55 g)
and
Coconut Cream (30 mL)
until smooth.
Step 10
Drizzle glaze over loaf and garnish with toasted coconut. Slice and serve.
