If you love coconut, you’re going to love this coconut bread!
Mike and I are currently on a shinkansen, speeding through the Japanese countryside. We just spent the last two days eating at tiny udon shops tucked away in little residential towns and on the sides of the train tracks. I’m so deliriously happy to be back in Japan!
Before we left, I made this little triple coconut cake as a sweet treat to welcome in spring. I’ve really come to love our new tradition of baking a mini loaf every Sunday. Loaves come together so quickly and there’s nothing better with a cup of coffee (which I’ve started drinking again after a long hiatus from caffeine) in the morning.
Are you guys slow starters in the morning or do you like to just get up and go? I’m pretty much the worst in the morning – I need quite a bit of time to wake up properly, otherwise I end up being grumpy mcgrumpface. I like the whole ritual of grinding up coffee beans, making pour over, and lingering over coffee and cake. But really, it’s not always possible, especially when there’s work to be done. So, more often than not, it’s a grab and go kind of situation. And cake in a grab and go situation is always a good thing.
This little loaf gets it’s coconuttiness from three sources: shredded coconut, coconut yogurt, and coconut oil. There’s a tiny bit of coconut extract in there too, but you can skip out on that if needed, it’s plenty coconutty without. Bake this at the beginning of the week and you’ve got cake for days! It’s super moist and keeps well.
Small Batch Triple Coconut Loaf Cake
makes one mini loaf
- 3/4 cups (90 grams) all-purpose flour
- 1/4 cups shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) sugar
- 6 tablespoons whole-milk coconut Greek yogurt
- 1/4 cup coconut oil or vegetable oil
- 1 large egg
- 1/4 teaspoon coconut extract, optional
Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.
In a bowl, whisk together the flour, coconut, baking powder, and salt.
In another bowl, whisk the sugar together with the yogurt, oil, egg, and coconut extract.
Fold the dry ingredients in, just to blend.
Pour the batter into the prepared pan and bake for 50 minutes to an hour, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
I love this recipe so… but have had a hard time finding coconut Greek yogurt, even whole milk plain. Can I use nonfat plain Greek in this?
absolutely! it might be a tiny bit more dry because of the lack of fat but it will still work.