Vanilla Coconut Cake

October, 2018

The tropical flavours in this cake make it delectable on its own, but try toasting a slice and slathering with Honey-Vanilla Compound Butter.

2 large eggs

½ cup milk

¾ cup coconut milk

1 tsp vanilla extract

1 tsp vanilla bean paste

6 Tbsp butter

½ cup brown sugar

½ cup white sugar

2 ½ cups all-purpose flour

¼ tsp salt

2 tsp baking powder

1 ¾ cup coconut, shredded

Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang for easy removal.

In a mixing bowl, beat the eggs, milk, coconut milk, and vanilla extract and bean paste.

Brown the butter in a saucepan. Remove from heat and add both sugars to the browned butter. Stir, and let cool. In a separate bowl, combine the flour, salt, baking powder, and coconut.

Stir the egg mixture into the dry ingredients until just combined. Slowly add the cooled butter-sugar mixture (the butter must be completely cool or you’ll scramble the eggs). Stir until smooth, being careful not to over-mix. Pour batter into the pan.

Bake 40–50 minutes. The cake is done when the top bounces back when pressed, and a toothpick comes out clean. Cool 20 minutes in the pan before transferring to a cooling rack

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