Description
Nigella’s Coconut Loaf is a deliciously moist cake made with desiccated coconut, giving it a wonderful texture and rich flavor. The loaf is simple to make and doesn’t require any fancy equipment or techniques. Often glazed with a simple icing or topped with shredded coconut, this cake celebrates the natural sweetness and aroma of coconut.
Ingredients
- Unsalted butter: 175g (6 oz), softened, for richness.
- Caster sugar: 175g (6 oz), for sweetness.
- Eggs: 3 large, at room temperature, to bind the ingredients.
- Self-raising flour: 225g (8 oz), sifted, for a light texture.
- Desiccated coconut: 100g (3.5 oz), for flavor and texture.
- Milk: 150ml (5 fl oz), to moisten the batter.
- Vanilla extract: 1 teaspoon, for flavor.
- Pinch of salt: To enhance the flavors.
Optional Glaze:
- Icing sugar: 100g (3.5 oz), sifted.
- Coconut milk or water: 2-3 tablespoons, to make the glaze.
- Shredded coconut: For the topping.
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 900g (2lb) loaf tin and line it with parchment paper.
2. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until pale and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, mix the self-raising flour, desiccated coconut, and a pinch of salt.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the loaf light.
6. Transfer to the Loaf Tin
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
7. Bake the Loaf
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the loaf comes out clean.
8. Cool the Loaf
Remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
9. Prepare the Optional Glaze
If using, mix the icing sugar with enough coconut milk or water to achieve a smooth, pourable consistency.
10. Glaze the Loaf
Once the loaf is completely cooled, drizzle the glaze over the top. Sprinkle with shredded coconut if desired.