Coconut oil poundcake

Coconut oil pound cakeIngredients
1 cup organic cane sugar
3/4 cup virgin coconut oil
3/4 cup coconut milk
3 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons desiccated or shredded coconut

Optional coconut topping
4 tablespoons coconut milk mixed with 2 tablespoons organic cane sugar
1 -2 Tablespoons desiccated or shredded coconut for sprinkling

Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
Melt the coconut oil in a large bowl in the microwave oven. Let cool slightly and whisk in the 1 cup sugar, coconut milk, eggs and vanilla extract.
In another medium bowl, whisk together the flour, baking powder and salt. Mix well, then stir in 6 tablespoons coconut. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack.

If adding coconut topping:
Whilst the cake is still hot in the pan, using a skewer or toothpick, prick holes all over the top of the cake, pushing the skewer or toothpick through to the bottom of the cake. Gently pour the coconut milk/sugar mix all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish.
Allow to cool completely before taking out of the pan.

Recipe adapted from cooking.nytimes.com

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