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Spiced Coconut Loaf Cake

Source of Recipe


Bon Appétit, May 2006






List of Ingredients



• 1-1/4 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1 tsp ground allspice
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp salt
  
• 1/2 cup canned cream of coconut (such as Coco Lopez)
  
• 1/2 cup sour cream
  
• 3/4 cup (packed) dark brown sugar
  
• 1/2 cup (1 stick) unsalted butter, room temperature
  
• 2 large eggs
  
• 1/2 cup sweetened flaked coconut, plus more for garnish
  
• Powdered sugar
  






Instructions



1. Preheat oven to 350° F. Butter a 9x5x3-inch metal loaf pan. Line pan bottom with parchment paper. Whisk first 6 ingredients in medium bowl. Whisk cream of coconut and sour cream in small bowl.
   
   
2. Using electric mixer, beat brown sugar and butter in large bowl until smooth. Beat in eggs, one at a time. Beat in flour mixture in 3 additions alternately with sour cream mixture in 2 additions. Stir in 1/2 cup coconut. Transfer batter to prepared pan.
   
   
3. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool 5 minutes. Turn out onto rack; peel off paper. Cool completely. Place cake on platter. Sift powdered sugar over; sprinkle with coconut.
   
   Makes 10 to 12 servings.