Coconut-Vanilla Loaf Cake

Prep time: 15 mins | Bake time: 35–40 mins | Yield: 1 small loaf pan

100g (1/2 cup) Unsalted Butter: Softened to room temperature for proper creaming.
100g (1/2 cup) Caster Sugar: A finer sugar that dissolves easily into the butter.
2 Whole Eggs: Approximately 50g each, brought to room temperature to prevent the batter from curdling.
1/2 tsp Vanilla Extract: High-quality extract for a rich aroma.
100g (2/3 cup) Cake Flour: Sifted to ensure a delicate, light texture.
1.5g (1/2 tsp) Baking Powder: Provides a gentle lift.
20ml (4 tsp) Fresh Milk: To add moisture and loosen the batter slightly.
30g (1/3 cup) Dried Shredded Coconut: Unsweetened is best to balance the sugar.

Preheat your oven to 170°C (340°F).
Grease a 15x4x9cm loaf pan with butter and line it with parchment paper, leaving a slight overhang on the sides for easy removal.

In a medium mixing bowl, beat the softened butter and caster sugar together using an electric mixer on medium-high speed.
Continue beating for 3–5 minutes until the mixture is pale, light, and very fluffy.

Add the eggs one at a time, beating thoroughly after each addition.
Note: If the mixture looks like it’s breaking, add a tablespoon of your flour to help it emulsify.
Stir in the vanilla extract.

Sift the cake flour and baking powder together directly over the butter mixture.
Add half of the shredded coconut into the batter.
Pour in the fresh milk.
Using a spatula, gently fold everything together. Stop as soon as you see no more streaks of flour; over-mixing at this stage will make the cake tough.

Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
Sprinkle the remaining shredded coconut generously over the top of the batter.
Bake for 35–40 minutes. The cake is ready when a toothpick inserted into the center comes out clean and the coconut on top is golden brown.

Let the cake cool in the pan for 10 minutes.
Use the parchment paper overhang to lift the cake out and place it on a wire rack.
Slice into thick pieces once completely cooled to reveal the soft, yellow crumb.

Cake Flour Alternative: If you only have all-purpose flour, remove 1.5 tablespoons of the flour and replace it with 1.5 tablespoons of cornstarch. Sift them together three times.
The Golden Top: If the coconut begins to brown too quickly before the center is cooked, loosely cover the pan with a piece of aluminum foil for the final 10 minutes of baking.