Coconut Loaf
- ¼ cup extra-virgin coconut oil, melted, plus more for the pan
- 2 cups unsweetened shredded coconut
- ¾ cup turbinado sugar
- ¾ cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- ½ teaspoon freshly grated nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup organic powdered sugar, or more as needed
- 2 cups fresh blackberries
Instructions:
The coconut flavor of this loaf is pretty subtle, even though it contains three different coconut-based ingredients.
- Preheat the oven to 350°F. Grease an 8½-inch loaf pan with a thin coat of coconut oil.
- Spread the shredded coconut on a rimmed baking sheet and toast in the oven until just golden brown, about 4 minutes. Watch it carefully, as it can burn very quickly. Set aside ½ cup for topping the loaf.
- In a large mixing bowl, combine 1½ cups of the toasted coconut and the turbinado 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 ¼ cup of the remaining coconut milk and the powdered sugar in a bowl and whisk until there are no clumps. Add more sugar or more coconut milk to taste, depending on the consistency you prefer. (You won’t use the entire can of coconut milk.) Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top. Cut into slices. Toast each slice, if you like. Serve with a handful of fresh blackberries.