Kona Coconut Loaf: Your Tropical Dessert Escape
Embark on a culinary journey to the tropics with every bite of this exquisite Kona Coconut Loaf! The delightful blend of sweet, aromatic coconut and the buttery crunch of macadamia nuts transforms this simple loaf cake into an irresistible dessert, ideal for satisfying those cravings for an island getaway.
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The Unconditional Love for Cake
There’s something truly magical about cake, wouldn’t you agree? For me, it’s an unwavering love affair. My culinary philosophy revolves around the simple truth: I could never give up sweets, sugar, or especially butter, because cake holds such a special place in my heart. From grand, multi-layered masterpieces to humble cupcakes, elegant loaf cakes, or charming bundt cakes – I believe there’s a cake for every mood and every occasion. It’s more than just a dessert; it’s a source of comfort, celebration, and pure joy.
Beyond the pleasure of eating cake, I find immense satisfaction in the process of baking it. While I might not be a master of intricate layer cake decoration, my passion for experimenting with flavors and techniques knows no bounds. Each baking endeavor is a delightful exploration, a chance to create something delicious from scratch. The aroma filling the kitchen, the anticipation of that first slice – it’s all part of the wonderful experience that keeps me reaching for my mixing bowls again and again. This enduring love for all things cake naturally led me to seek out inspiration from dedicated baking resources, like the fantastic cookbook I’m eager to share with you today.
Discovering “Cake, I Love You” by Jill O’Connor
My quest for new and exciting cake recipes brought me to the captivating pages of Cake, I Love You by the talented Jill O’Connor. The title alone resonated deeply with my baking spirit, and the opportunity to delve into a cookbook solely dedicated to cakes was one I simply couldn’t pass up. This book promised a treasure trove of possibilities, and it certainly delivered in many aspects.
What I Loved (The Pros):
- Incredible Variety: This cookbook is a true celebration of cake in all its forms. It features an impressive array of cakes, ranging from simple yet elegant loaf cakes to more complex creations, ensuring there’s something for every skill level and occasion.
- Diverse Flavor Profiles: One of the biggest highlights is the breadth of flavor combinations explored. You’ll find beloved classics like comforting brown butter and banana, or rich coconut pecan. But O’Connor also ventures into more adventurous and intriguing territory with combinations like pear, lemon, and rosemary, or the unexpectedly delightful plum and cardamom. This creativity is a constant source of inspiration.
- Comprehensive Baking Guide: Beyond the recipes, the initial sections of the book are packed with invaluable information. It offers essential tips and tricks, detailed explanations of baking techniques, and troubleshooting advice. This foundational knowledge is incredibly helpful for both novice and experienced bakers looking to refine their craft and achieve consistently perfect results.
Areas for Consideration (The Cons):
- Alcohol-Inspired Recipes: A personal consideration for me is the presence of several alcohol-inspired or alcohol-based recipes. As someone who doesn’t consume alcohol, this limits my ability to bake my way through the entire book. While substitutions are sometimes possible, they can alter the intended flavor profile.
- Specialty Ingredients: While many recipes call for readily available ingredients, some do feature items that might be harder to source for the average home baker. Ingredients such as dried hibiscus flowers or kumquats can require a dedicated trip to a specialty store or online order, which might be a hurdle for some. Fortunately, the majority of the recipes use common pantry staples.
- Altitude Adjustments: This particular challenge is geographically dependent. Living at a higher altitude, I sometimes encounter issues where recipes don’t perform as expected. After trying a few recipes from this book, I realized that I would need to perform some specific testing and adjustments to account for my altitude, a common baking hurdle for those in elevated regions.
Other Cake Recipes from the Book That Caught My Eye:
- Banana-Butterscotch Loaf
- Triple Coconut Poke Cake
- Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting
- The Scotchmallow
- Salted Butter Pecan Cake
- Luscious Lemon Loaf
- Lemon Bomb
- Sweet Potato – Praline Spice Cake with Marshmallow Meringue
- Plum-Cardamom Cake
Ready to embark on your own cake adventure? You can purchase Cake, I Love You on Amazon.
Why the Kona Coconut Loaf Stood Out
It often feels like I’m constantly declaring a new favorite flavor (it’s true, I just love food!), but in reality, coconut consistently ranks at the very top of my list, right alongside the vibrant tang of lemon. So, it was no surprise that when I first flipped through Cake, I Love You, my eyes immediately darted to the chapter dedicated entirely to coconut. A whole chapter celebrating coconut? You can certainly count me in!
Among the many tempting options, the Kona Coconut Loaf captured my attention. I realized I don’t bake loaf cakes nearly often enough, and there’s a unique charm in their simplicity and understated elegance. What truly sealed the deal for this particular recipe, however, was the promise of a cake soaked in a fragrant coconut syrup after baking. I knew, without a shadow of a doubt, that this element would elevate the cake to something truly special, ensuring an unparalleled moistness and an even deeper coconut flavor. The anticipation alone was enough to get me excited to preheat my oven.
Baking Perfection: The Kona Coconut Loaf Experience
Making this Kona Coconut Loaf was an absolute dream. It’s significantly less intimidating than tackling a towering layer cake, making it a fantastic choice for any day of the week. Its ideal size makes it perfect for my family of five, and with two family members not being the biggest fans of frosting, this type of cake is an even better fit. The pure, unadulterated coconut flavor truly shines through in every tender crumb, transporting you straight to a sun-drenched beach with each bite.
The addition of crunchy macadamia nuts provides the perfect tropical counterpoint, adding a wonderful texture and a subtle, buttery richness that complements the coconut beautifully. But, if I had to pick a favorite element, it would undoubtedly be the luscious coconut syrup. Brushed generously over the cake immediately after it emerges from the oven, this syrup is a game-changer. It infuses the loaf with an incredible, unparalleled moistness and intensifies the coconut flavor even further. The result is a cake that is not only delicious on baking day but, remarkably, tastes just as good—if not better—two or three days later. This Kona Coconut Loaf was an undeniable triumph in our household, a true tropical delight!
Want more delicious cake recipes?
- Orange Glazed Bundt Cake
- Coconut Snowball Cupcakes
- Crumb Cake Recipe
- Chocolate Pound Cake
- Cinnamon Roll Sheet Cake
Kona Coconut Loaf
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Ingredients
The cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup virgin coconut oil
- 1/2 cup unsalted butter
- 4 eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup coconut milk*
- 1 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts
The topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut milk*
- 1/2 cup sugar
- 1/4 teaspoon coconut extract
Instructions
- Place the rack in the center of the oven. Preheat the oven to 350ºF (175ºC).
- Spray a 9×5-inch loaf pan with nonstick cooking spray. Line the pan with an 8 1/2×15-inch strip of parchment paper so that the ends overhang the long sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined. Set aside.
- In a small saucepan over medium-low heat, combine the virgin coconut oil and the unsalted butter. Cook gently, stirring occasionally, just until both are melted and fully combined. Remove from the heat.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the eggs and sugar. Beat on medium speed until the mixture is thick and smooth, but not overly fluffy, which should take about 1 minute. Reduce the mixer speed to low and gradually beat in the melted coconut oil and butter mixture just until it is fully incorporated.
- Add approximately one-third of the dry flour mixture to the wet ingredients and mix on low speed just until combined. Incorporate the remaining dry ingredients in two more additions, beating briefly after each addition until just combined. Be careful not to overmix. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the coconut milk, sweetened shredded coconut, and chopped macadamia nuts until they are evenly distributed throughout the batter. Again, avoid overmixing.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 10 minutes at 350ºF (175ºC). After 10 minutes, reduce the oven temperature to 325ºF (160ºC). Continue to bake for an additional 40 to 50 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Once baked, transfer the loaf pan to a wire rack and allow it to cool in the pan for 10 minutes. Then, carefully grasp the overhanging parchment paper to lift the loaf out of the pan. Place the warm loaf directly onto the cooling rack to finish cooling.
- While the cake is cooling, prepare the toasted coconut for the topping. Place the specified 1/2 cup of sweetened shredded coconut in a small, dry skillet over medium heat. Toast the coconut, stirring continuously with a wooden spoon, until it turns a beautiful golden brown. Be careful, as it can burn quickly. Immediately pour the toasted coconut onto a plate and allow it to cool completely.
- To make the coconut syrup, combine the 1/2 cup coconut milk, 1/2 cup sugar, and 1/4 teaspoon coconut extract in a medium saucepan over medium heat. Bring the mixture to a boil, stirring constantly until the sugar completely dissolves and the syrup thickens to a consistency similar to pancake syrup, which should take about 4 to 5 minutes.
- Once the loaf has cooled slightly but is still warm (or even fully cooled), use a wooden skewer or a fork to poke numerous holes all over the top surface of the cake. Generously brush the warm coconut syrup over the top and sides of the loaf, allowing it to soak in. Immediately sprinkle the cooled toasted coconut over the entire surface of the syrup-soaked cake. Let the loaf cool completely before slicing and serving to allow the flavors to meld and the cake to set.
Recipe Notes:
*For this recipe, it is crucial to use full-fat coconut milk from a can, not the thinner coconut beverage typically found in cartons, to achieve the desired richness and consistency.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Calories: 583kcal (29%),
Carbohydrates: 59g (20%),
Protein: 5g (10%),
Fat: 36g (55%),
Saturated Fat: 20g (125%),
Polyunsaturated Fat: 8g,
Trans Fat: 0g,
Cholesterol: 99mg (33%),
Sodium: 196mg (9%),
Fiber: 2g (8%),
Sugar: 43g (48%)