Indulge in a sweet treat perfect for a light breakfast or dessert.
This recipe can be made as a loaf cake or a bundt cake.
For dairy-free version, use vegan butter or your choice of oil in place of the regular butter.
For gluten-free version, use GF flour of choice and add 1/2 tsp of xanthan gum to your mixture.
Ingredients:
1 1/2 cups granulated sugar
2 sticks of butter
1/2 tsp almond extract
1/2 tsp vanilla extract
3 eggs
1 1/2 cups flour
1/2 tsp baking powder
1/2 cup coconut milk (could be sweetened or unsweetened)
Shredded coconut (could be sweetened or unsweetened)
*Use as much or as little coconut flakes as you like!
I used 1 cup.*
For the glaze/topping: extra coconut flakes, 1 and 1/4 cup confectioner's sugar (powdered), 1 tsp vanilla extract and 1/3 cup coconut milk
Instructions:
Preheat oven to 325.
Melt butter (or substitute) and mix well with sugar.
Add in eggs and extracts; mix well.
Mix in flour and baking powder.
Lastly, mix in the coconut milk followed by the shredded coconut.
Pour batter into a greased loaf pan (or bundt cake pan).
Bake for 1 hour 15 minutes. (Baking times vary with ovens; it may take 1.5 hours or more. Check every 30-45 minutes by inserting a toothpick or fork; cake should be golden around the edges and the fork should come out mostly clean)
Prepare glaze while cake cools for about 10 minutes. Combine powdered sugar, vanilla extract and coconut milk. Pour over cake and top with extra coconut!
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