Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup coconut milk
– 1 cup shredded coconut (sweetened or unsweetened, based on preference)
Equipment Needed
– Mixing bowls
– Electric mixer (or whisk)
– Loaf pan (9×5 inches)
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C), and grease your loaf pan with a little butter or cooking spray. This little step is crucial to ensure that your cake slides right out when it’s baked to perfection. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. I always find that whisking these dry ingredients together ensures an even distribution of leavening agents. Now, in another bowl, using an electric mixer, cream the softened butter and sugar together until it’s light and fluffy. You can really take a moment to enjoy the scents that develop during this step—sweet and buttery aromas fill the kitchen! (See the next page below to continue steps…)