A homage to the humble banana bread, this coconut loaf cake is the result of a bored Sunday afternoon. Oh how I miss the luxury of being bored - two weddings, four trips overseas, a new writing job and a new day job later, I am so happy to be reconnecting with my hobbies.

This cake taste best when toasted - something a good friend of mine discovered. Indeed, the rich aroma of coconut lingers in the kitchen long after I've eaten the cake. The cake itself is soft and moist, while the desiccated coconut simply adds to the flavour - a tropical twist to the classic loaf cake. Perfect for a summer's day, I particularly enjoy the cake with a cup of tea on a quiet afternoon.



Coconut Loaf Cake 
Recipe adapted from Oh So Busy Mum

Ingredients

175g butter, softened
290g caster sugar
175ml coconut milk
3 eggs
1 tsp vanilla essence
5 tbsp desiccated/ shredded coconut
1 + 3/4 cups plain flour, sifted
1 tsp baking powder
1/2 tsp salt

Method

Preheat oven to 160C. Grease and line a loaf tin with baking paper.

Cream butter and sugar together with an electric mixer until the butter mix is light and creamy.

Slowly add eggs one at a time, mix on low speed for a few seconds until just combined.

Add coconut milk and vanilla. Mix lightly until combined.

Add flour, baking powder and salt. Mix slowly until combined.

Using a spatula, fold in the desiccated coconut. Try not to overtax.

Pour mix into a loaf tin. Bake for around 1 hour and 20 minutes or until a skewer comes out clean.