Coconut cake

  • 1½ cups (210 g/7.5 oz) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/113 g) butter, softened (creme vegetal)
  • 1¼ cups (250 g/8.8 oz) granulated sugar
  • zest of 1 lemon or lime
  • 3 large eggs (3 tbs chickpea flour or aquafaba)
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum or Malibu (optional)
  • 1 cup (240 ml) coconut cream (unsweetened)*
  • 1 cup (100 g/3.5 oz) shredded (sweetened or unsweetened) or desiccated coconut
  • ¾ cup (85 g/3 oz) powdered sugar
  • 2 tablespoons coconut cream, plus more as needed
  • 1 teaspoon dark rum (optional)
  • ½ cup flaked or shredded coconut, for topping
  1. Adjust oven rack to middle position and preheat oven to 350F/180C. Grease a 9×5-inch loaf pan.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and rum. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut.
  4. Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
  5. For the glaze: In a small bowl, whisk together sugar, coconut cream, and rum until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Sprinkle flaked coconut on top. Allow glaze to set, 15-30 minutes.
  6. Store cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Cake can be frozen without glaze for up to 2 months. Thaw overnight in the fridge.
– You can substitute coconut cream with coconut milk.
– I find that the cake improves, both in taste and texture, a day after it’s made.
– This cake can also be baked in an 8×8-inch square or a 9-inch round cake pan, although the baking time will decrease to 35-40 minutes.