Description
A soft, fluffy butter cake with shredded coconut and orange zest soaked in milk, baked in a loaf pan until golden and served for breakfast or as a snack.
Ingredients
1/2 cup shredded coconut
1 cup milk
1 tablespoon orange zest
1/2 cup butter, at room temperature
1 cup sugar
2 fresh eggs
1 3/4 cups flour
2 1/2 teaspoons baking powder
Butter and flour, for the loaf pan
Instructions
1. Before making the cake, soak the shredded coconut and the orange zest in the milk overnight, or for one hour at room temperature.
2. Sift the flour with the baking powder.
3. With an electric mixer, whip the room-temperature butter with the sugar until it becomes creamy. It should be foamy before you add the eggs.
4. Add the two eggs one at a time, making sure the first is combined before you add the next.
5. Gradually combine in the flour.
6. Last, add the milk and the coconut. The batter will be very fluid.
7. Coat a loaf baking pan with butter and flour, and pour in the cake batter.
8. Bake in a hot oven at 355°F (180°C) for 1 hour.
9. Wait 10 minutes before removing the cake from the pan. Then remove it from the pan to cool completely, so the steam is released and the loaf forms a nice crunchy crust.
10. Serve for breakfast or as a snack.
Notes
Adapted from the Coconut Orange Loaf Cake by Your Guardian Chef.
Whipping the butter with the sugar until foamy is what makes the cake moist and fluffy.
Once you add the flour sifted with the baking powder, bake the cake right away, or you risk compromising the rise.
Do not remove the cake from the pan immediately, or it will break.
Nutrition values are those published with the source recipe, per serving. The source recipe does not give a loaf pan size, so check your pan before filling it.
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 19g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg