Oooh, this was great. I love coconut, and this had just the right amount. It was subtle and light. I bookmarked this (before the days of Pinterest) long ago and hadn’t gotten around to making it. So glad that I did. I’ve been into baking breads (more than usual) recently and I’m excited to have another go-to recipe on my list. Thankfully I had all the ingredients on hand, including the evaporated milk. It was my last can though. I better add it to next months shopping list!
Source: A Chica Bakes
8 ounces (1 c.) all purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
Pinch of cinnamon
4 ounces (1/2 c.) unsalted butter, melted
4 ounces (1/2 c.) granulated sugar
1 teaspoon vanilla extract
8 ounces (1 c.) evaporated milk
8 ounces (1 c.) finely grated coconut
Preheat the oven to 350 degrees. Spray the inside of a loaf pan with nonstick cooking spray. In a medium bowl, whisk the flour, baking powder, salt and cinnamon and set aside. In another medium bowl, combine the butter, eggs, sugar, vanilla extract and milk. Then pour the wet ingrediants into the flour mixture and mix using a wooden spoon or a rubber spatula mix until all the ingredients are combined. Stir in coconut. Pour the batter in the prepared loaf pan. Bake for 50-60 minutes or until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Cool completely over a rack before slicing and serving.