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Coconut Loaf Cake

coconut loaf cake
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Ingredients

For the cake:

  • 1 cup [230 g] puréed cooked pumpkin*
  • ½ cup [105 g] melted extra-virgin coconut oil
  • 2 large eggs
  • ⅔ cup [130 g] granulated sugar
  • 3 tsp lime zest, plus more for sprinkling
  • 1½ cups [195 g] all-purpose flour
  • ¾ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ cup [30 g] unsweetened coconut flakes, plus more for sprinkling
  • ⅓ cup [45 g] chopped dates

For the icing

  • ¾ cup [85 g] confectioners’ sugar
  • 1 Tbsp fresh lime juice

Instructions

  1. Butter an 8 by 4 in [20 by 10 cm] loaf pan, line it with a parchment sling (see Note on page 257), and preheat the oven to 350°F [180°C].
  2. To make the cake: In a medium mixing bowl, whisk together the pumpkin purée, coconut oil, eggs, sugar, and 2 tsp of the lime zest until completely incorporated.
  3. In another medium mixing bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, and ginger.
  4. Pour the wet ingredients over the dry ingredients and fold together until there are only a couple of remaining dry flour streaks. Add the coconut flakes and chopped dates and gently fold to combine. Do not over-mix.
  5. Scoop the batter into the loaf pan and bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove from the pan and cool on a rack for at least 45 minutes before icing.
  6. To make the icing: While the cake cools, combine the confectioners’ sugar with the lime juice and the remaining 1 tsp of zest and stir together to form an opaque icing.
  7. Drizzle the icing over the cooled cake and decorate with extra coconut flakes and lime zest.

Notes

* To purée the pumpkin: Cover and microwave pumpkin chunks for about 5 minutes, until completely tender, then mash. Do not boil or you will introduce too much moisture. Do not sauté or roast or they will be too dry.

Find it online: https://cardamomandtea.com/40774/coconut-loaf-cake/