Coconut is probably one of my favorite flavors… I don’t necessarily mean the (cheap) perfumes and body sprays (the term alone…) I used as a teenager. I admit I slightly overdid it with these. Much rather, I refer to the connotations of coconut with summer, sun and beaches – because obviously I’ve spent my beach vacations in Italy, where freshly sliced coconuts are being offered for sale on the beach with intense ballyhooing. “Coco Bello, Coco!” is something that’s burnt forever in my memory of beach vacations. Somehow, and thus coconut is linked to summer, for me. Maybe the coconut flavored sun screens and Pina Coladas only add to that. Hmm, Pina Coladas. So very underrated, no?
Anyhow, so coconut is happiness in a flavor or a scent, and i want more of it in my life. So it was about time I baked a bloody coconut cake! I don’t know what took me so long, honestly. This cake – or bread, or loaf, as many of you americans (or so I believe) refer it to – is as simple as can be. No equipment other than a wooden spoon required. A simple, old-school good stir will do to turn these ingredients into a dough. And when baked, you will receive magic. Island-scented magic!
Current state of my Pre Vacation Anticipation is properly climaxing (4 more weeks to go and we’re off!) at the moment, so that might explain my Coconut Cravings. This cake is going on rotation for the next 5 weeks, at least. Maybe it helps me against my intense fatigue and weariness. The cake, i mean., right? I’m slightly confused. Give me a break! A vacation! Or a cake, at the very least.
Simple & Quick Coconut Loaf Recipe adapted from Blahnik Baker
1/2 cup sugar
6 tbsp. coconut oil, melted
1 cup coconut milk
1 1/2 cup flour
2 tsp. baking powder
1 pinch salt
1/2 cup sweetened coconut flakes
For the glaze:
1/2 cup coconut milk, chilled
1 cup powdered sugar
coconut flakes & lavender flowers for garnish
Preheat the oven to 180 c / 350 f. Grease and flour a loaf pan. In a bowl, combine the melted (not hot but cooled down a little) coconut oil, sugar and eggs. Add the coconut milk. In another bowl, combine flour, baking powder and salt. Work in the liquid mixture until a homogenous dough forms. Fold in the coconut flakes. Pour the mixture into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a stick inserted comes out clean. Let cool a little, then turn out onto a rack to cool completely. When cool, whisk together the glaze with the coconut milk and the confectioners’ sugar. Spread onto the cake and scatter with coconut flakes and flowers.
Hello and welcome on F&F! Thank you for stopping by. My name is Scarlett and I love to elevate the everyday with honest, simple food. Recently, a baby (born in December 16) was also thrown into the mix. Please excuse my mom rambles already, thank you.
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