This tropical loaf cake makes the perfect tea-time treat. The use of coconut yogurt, coconut oil and condensed milk make this easy bake incredibly moist
Ingredients
- 100ml coconut oil
- 100g golden caster sugar
- 150g coconut yogurt
- 3 eggs
- 175ml condensed milk
- 300g self-raising flour
- 75g dessicated coconut
COCONUT ICING
- 150g icing sugar
- about 4 tbsp coconut cream
- to decorate toasted coconut curls or candied coconut
Method
- STEP 1
Oil a long thin loaf tin (about 30cm x 10cm) and line it with baking paper, leaving enough overhang to help you lift the cake out when it is cooked. Heat the oven to 180C/fan 160C/gas 4.
- STEP 2
Beat the coconut oil with the sugar, whisk the yogurt and eggs with the condensed milk, and beat this into the sugar mixture. Fold in the flour and desiccated coconut and spoon the mixture into the tin. Bake for 1-11/4 hours, or until a skewer comes out clean.
- STEP 3
Cool for 15 minutes, then lift the cake out of the tin and cool completely. Mix the icing sugar with enough coconut cream to make a thick, spoonable icing and drizzle this over the cake, sprinkle with coconut.
