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SideChef
Recipes
Spiced Coconut Loaf

16 INGREDIENTS • 10 STEPS • 1HR 25MINS

Spiced Coconut Loaf

Recipe
5.0
2 ratings
Editor's Choice
Editor's Choice
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.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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.
1HR 25MINS
Total Time
$0.86
Cost Per Serving
Ingredients
Servings
10
us / metric
Loaf
Baking Powder
2 tsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Salt
as needed
Coconut Cream
1/2 cup
Coconut Cream
Sour Cream
1/2 cup
Brown Sugar
3/4 cup
Brown Sugar, firmly packed
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Egg
2
Large Eggs
Unsweetened Coconut Flakes
1/2 cup
Unsweetened Coconut Flakes
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Glaze
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Coconut Cream
2 Tbsp
Coconut Cream
Unsweetened Coconut Flakes
4 Tbsp
Unsweetened Coconut Flakes
Nutrition Per Serving
VIEW ALL
Calories
323
Fat
16.4 g
Protein
3.3 g
Carbs
40.4 g
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Spiced Coconut Loaf
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

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.
Cooking InstructionsHide images
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 (1 1/4 cups), Baking Powder (2 tsp), Ground Allspice (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (as needed), and Salt (as needed). Set aside.
step 2 In a small bowl whisk together the All-Purpose Flour (1 1/4 cups), Baking Powder (2 tsp), Ground Allspice (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (as needed), and Salt (as needed). Set aside.
step 3
In a small bowl whisk together Coconut Cream (1/2 cup) and Sour Cream (1/2 cup). Set aside.
step 4
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 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 (1/2 cup).
step 6
Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
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 (4 Tbsp) 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 (1/2 cup) and Coconut Cream (2 Tbsp) until smooth.
step 10
Drizzle glaze over loaf and garnish with toasted coconut. Slice and serve.
step 10 Drizzle glaze over loaf and garnish with toasted coconut. Slice and serve.
Tags
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American
Shellfish-Free
Vegetarian
Dessert
Mother's Day
Summer
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