LOAF COCOANUT CAKE
This classic loaf cake recipe from the early 1900s offers a delightful combination of flavors and textures, featuring the tropical essence of coconut. The cake boasts a tender crumb and a rich, buttery taste, making it a comforting treat. This recipe uses simple ingredients and techniques, perfect for beginner bakers looking to explore vintage baking.
Ingredients
- 1 cup Butter
- 2 cups Granulated sugar
- 1 cup Milk
- 4 large Eggs
- 3 cups All-purpose flour
- 3 teaspoons Baking powder
- 1 cup Grated coconut
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Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. This may take 3-5 minutes with an electric mixer or longer by hand.
- 2Add the milk and egg whites to the creamed butter and sugar mixture, mixing until just combined.
- 3In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 4Gently fold in the grated coconut and the stiffly beaten egg whites. Pour the batter into a loaf pan lined with buttered parchment paper. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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