Coconut Loaf Cake with Caramel Sauce
A moist coconut pound cake taken over the top with a delicious caramel sauce!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp room temperature butter
- 6 tbsp liquid/melted coconut oil
- 1 cup granulated sugar (use caster if your granulated sugar is coarse)
- 3 eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk (see notes)
- 3 tbsp milk or buttermilk
- 1 cup toasted sweetened shredded coconut
- 1/4 cup brown sugar
- 2 tbsp butter
- 1/4 cup cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- 1
Preheat your oven to 350F and grease your loaf pan, lightly dusting with flour.
- 2
Beat the butter and sugar together while gradually adding in the coconut oil, continue beating for 2 minutes for a fluffy slightly airy mix.
- 3
Add in the eggs one by one, mixing for a minute after each addition - the batter will start looking even fluffier.
- 4
Mix in your vanilla extract
- 5
With your mixer on low add in half the flour, then half the milk(s), then the remaining half of the flour and the remaining half of milk. Mix until just combined, you are not trying to get a smooth batter, small lumps are fine.
- 6
Gently fold in your coconut and transfer the mix to your prepped pan.
- 7
Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
- 8
combine the sauce ingredients, bring to a simmer, cook for three minutes and let cool for ten before pouring over the cake. Bonus points if you poke holes in the cake with a skewer and let that caramel sauce go in - YUM
- 9
Sprinkle with toasted coconut and serve