Coconut Loaf from Sprouted Kitchen

I have a love affair with this blog. I have made some of her recipes when I had checked out the cookbook from the library. I love his crisp photographs and her way of writing. They come up with really incredible recipes, and I like reading about them and their lives. Any life that is filled with love, laughter and whole foods seems like a good one, no?

I love the flavor of this loaf because it is a loaf cake hybrid recipe, and it manages to have the perfect amount of coconut flavor even though you are using three different sources of coconut (oil, milk, and toasted coconut). The recipe suggests serving the loaf slices toasted, which would also be incredible. I went to a BBQ tonight and brought this cake over, and it was a hit. We ate it with vanilla ice cream and fresh hand picked strawberries.

Coconut Loaf (from the Sprouted Kitchen Cookbook)

1/4 cup coconut oil, melted, plus more for the pan

2 cups unsweetened shredded coconut

3/4 cup turbinado sugar (I used light brown sugar)

3/4 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon freshly grated nutmeg

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I used Pink Himalayan Salt)

2 eggs

1 (13.5-ounce) can coconut milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup powdered sugar

Preheat the oven to 350 degrees. Grease an 8.5-inch loaf pan with a thin coat of coconut oil.

Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 4 minutes. Set aside 1/2 cup for topping the loaf.

In a large mixing bowl, combine 1 1/2 cups of the toasted coconut and the sugar. Sift in the flours, nutmeg, baking powder, baking soda, and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, and the vanilla. Gently stir the wet mixture into the dry ingredients until just combined. Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Remove from the oven and let cool to room temperature.

While the loaf is cooling, combine 1/4 cup of the remaining coconut milk and the powdered sugar [it helps to sift it] and mix until there are no lumps. Add more sugar or coconut milk to taste, depending on the consistency you prefer. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.

Recipe by Sprouted Kitchen

xx

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