Spiced Coconut Loaf
I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.
This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!
What is a quick bread?
Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.
They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.
Want more wonderful quick bread recipes?
Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground allspice
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup canned coconut cream
- 1/2 cup sour cream
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup unsweetened flaked coconut
- 1/2 cup powdered sugar
- 2 tbsp canned coocnut cream
- 1/4 cup toasted unsweetened flaked coconut
- Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
- In a small bowl whisk together first 6 dry ingredients. Set aside.
- In a small bowl whisk together coconut cream and sour cream. Set aside.
- Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
- Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
- Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
- In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
- Drizzle glaze over loaf and garnish with toasted coconut.
-If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.