Kona Coconut Loaf
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Kona Coconut Loaf
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Transport yourself to the tropics with this Kona Coconut Loaf! Sweet coconut and nutty macadamia nuts make this loaf cake the perfect dessert for when you are wanting something tropical.
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Ingredients
The cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup virgin coconut oil
- 1/2 cup unsalted butter
- 4 eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup coconut milk*
- 1 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts
The topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut milk*
- 1/2 cup sugar
- 1/4 teaspoon coconut extract
Instructions
- Place the rack in the center of the oven. Preheat the oven to 350ºF.
- Spray a 9x5-inch loaf pan with nonstick cooking spray. Line the pan with an 8 1/2x15-inch strip of parchment paper so that the ends overhang the long sides.
- In a bowl, whisk together the flour, baking powder and salt.
- In a small saucepan over medium-low heat, combine the coconut oil and the butter and cook just until melted. Remove from the heat.
- Place the eggs and the sugar in the bowl of a stand mixer. Beat until thick and smooth, but not fluffy, about 1 minute. With the mixer on low, beat in the coconut oil mixture just until combined.
- Add about 1/3 of the flour mixture to the wet mixture and mix just until combined. Add the remaining dry ingredients in 2 more additions, beating just until combined after each addition. Remove the bowl from the mixer, and using a rubber spatula, fold in the coconut milk, the shredded coconut and the macadamia nuts just until combined - do not overmix.
- Bake the loaf for 10 minutes, then reduce the temperature to 325ºF. Bake until a tester inserted in the middle comes out clean, 40 to 50 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes. Then grab the parchment paper that is overhanging on the sides to lift the loaf out of the pan. Set the loaf on the cooling rack.
- Place the last 1/2 cup of coconut in a small skillet over medium heat. Toast the coconut, stirring continuously with a wooden spoon, until it is golden brown. Pour onto a plate and allow to cool.
- In a medium saucepan over medium heat, combine the coconut milk, sugar and coconut extract. Bring to a boil, stirring until the sugar dissolves and the mixture thickens to the consistency of pancake syrup, 4 to 5 minutes.
- Use a wooden skewer to poke holes all over the top of the cake. Brush the top and the sides of the loaf with the coconut syrup. Immediately top with the remaining coconut. Let cool completely before slicing.
Notes
- Recipe from Cake, I Love You by Jill O’Connor
- Recipe from Cake, I Love You by Jill O’Connor
- *You will want to use full fat coconut milk from a can for this recipe, not the coconut beverage you can find in a carton.
- *You will want to use full fat coconut milk from a can for this recipe, not the coconut beverage you can find in a carton.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Show Details
Serving
1slice
Calories
583kcal
(29%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
8g
Trans Fat
0g
Cholesterol
99mg
(33%)
Sodium
196mg
(8%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 583kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 99mg | 33% |
| Sodium | 196mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
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