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Servings:

Spiced Coconut Loaf

This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut.

Total Time

1hr 25min

5.0

2 Ratings

Author: Compelled to Cook

Servings:

Ingredients

Loaf

•

1 1/4 cups

All-Purpose Flour

•

2 tsp

Baking Powder

•

1 tsp

Ground Allspice

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1/4 tsp

Salt

•

1/2 cup

Coconut Cream

•

1/2 cup

Sour Cream

•

3/4 cup

Brown Sugar , firmly packed

•

1/2 cup

Unsalted Butter , room temperature

•

Large Eggland's Best Classic Eggs

•

1/2 cup

Unsweetened Coconut Flakes

•

as needed

Non-Stick Baking Spray

Glaze

•

1/2 cup

Powdered Confectioners Sugar

•

2 Tbsp

Coconut Cream

•

4 Tbsp

Unsweetened Coconut Flakes

Cooking Instructions

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.

In a small bowl whisk together the All-Purpose Flour (1 1/4 cups) , Baking Powder (2 tsp) , Ground Allspice (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/2 tsp) , and Salt (1/4 tsp) . Set aside.

In a small bowl whisk together Coconut Cream (1/2 cup) and Sour Cream (1/2 cup) . Set aside.

Using a stand mixer fitted with a paddled attachment or electric mixer beat Brown Sugar (3/4 cup) and Unsalted Butter (1/2 cup) together until smooth and light. Beat in one Eggland's Best Classic Eggs (2) at a time until incorporated.

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 (1/2 cup) .

Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.

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.

Toast Unsweetened Coconut Flakes (4 Tbsp) in a 350 degrees F (175 degrees C) oven on a baking sheet for 10-12 minutes while the loaf cools.

In a small bowl whisk together Powdered Confectioners Sugar (1/2 cup) and Coconut Cream (2 Tbsp) until smooth.

10.

Drizzle glaze over loaf and garnish with toasted coconut. Slice and serve.

Author's Notes

If you cannot find coconut cream, you can use full-fat coconut milk by chilling the coconut milk to solidify the solids and pouring off 1/4 of the liquid prior to mixing together. This will make it thicker and creamier.

Yields 1 loaf.

Nutrition Per Serving

CALORIES

323

FAT

16.4 g

PROTEIN

3.3 g

CARBS

40.4 g