Snowy Coconut Loaf Cake

Read in Maltese
Serves 10
Prep Time 20 mins
Cooking 70 mins
Level low


  • 185g butter softened, plus extra for the tin
  • 185g Pinto’s Pride coconut milk, whisked
  • 250g caster sugar
  • 250g self-raising flour
  • 3 large eggs
  • 1 tsp coconut extract (optional)
  • 25g desiccated coconut
  • For the icing:
  • 100g butter, softened
  • 250g icing sugar
  • 2 tbsp Pinto’s Pride coconut milk
  • ½ tsp coconut extract (optional)
  • 25g coconut chips or desiccated coconut
  • white chocolate truffles or large white sprinkles, to decorate (optional)
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides. Put the butter, Pinto’s pride coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months. To make the icing, beat the butter, sugar, Pinto’s Pride coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.

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