Recipes, re-invented from cooking shows
Coconut Loaf Cake
Prep. Time:
Baking Time:
Total Time:
30 mins
55 - 65 mins
2 hours 30 minutes (including cooling and assembly)
Serves:
1 loaf cake (serves 8-10)
This recipe recreates the essence of Nellie's family favorite - a soft coconut sponge with piped pineapple jam and coconut ganache that impressed Prue Leith and Paul Hollywood on The Great British Baking Show ™. Tips for Success Room temperature ingredients: Ensure butter, eggs, and coconut milk...
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Ingredients
175g (3/4 cup) unsalted butter, softened 150g (3/4 cup) caster sugar 3 large eggs, room temperature 200g (1 1/2 cups) self-rising flour 1 tsp baking powder 1/4 tsp salt 75g (3/4 cup) desiccated coconut 120ml (1/2 cup) canned coconut milk 1 tsp vanilla extract 1/2 tsp coconut extract (optional)
PINEAPPLE JAM FILLING 400g (2 cups) fresh pineapple, finely chopped (or 1 can crushed pineapple, drained) 75g (1/3 cup) caster sugar 1 tbsp cornstarch 1 tbsp lemon juice 1 tbsp butter
COCONUT GANACHE 200g (7oz) white chocolate chips 100ml (1/3 cup) heavy cream 50ml (3 tbsp) coconut cream (from chilled can) 1/2 tsp coconut extract 25g (1/4 cup) desiccated coconut for sprinkling
Method
CAKE Prepare: Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin with parchment paper. Make batter: Cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Combine: In a separate bowl, whisk together flour, baking powder, and salt. Mix coconut milk, vanilla, and coconut extract in another bowl. Fold: Alternately add dry ingredients and coconut milk mixture to the creamed butter, beginning and ending with flour. Fold in desiccated coconut until just combined. Bake: Pour into prepared tin and bake for 55-65 minutes until golden and a skewer inserted in center comes out clean. Cool: Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
PINEAPPLE JAM FILLING Cook: Combine pineapple, sugar, cornstarch, and lemon juice in a heavy-bottomed saucepan. Simmer: Cook over medium heat, stirring constantly, until mixture thickens and loses its cloudy appearance (8-10 minutes). Finish: Remove from heat, stir in butter until melted. Cool completely before using.
COCONUT GANACHE Prepare chocolate: Place chopped white chocolate in a heatproof bowl. Heat cream: Warm heavy cream in a small saucepan until just simmering (don't boil). Make ganache: Pour hot cream over chocolate, let sit 2 minutes, then stir from center outward until smooth. Add coconut: Stir in coconut cream and coconut extract. Let cool for 15 minutes until spreadable consistency.
ASSEMBLY Slice: Once cake is completely cool, carefully slice horizontally in half using a long serrated knife. Fill: Spread pineapple jam evenly over the bottom half of the cake. Stack: Place top half back on, pressing gently to secure. Ganache: Pour coconut ganache over the top, allowing it to drizzle down the sides. Finish: Sprinkle with desiccated coconut while ganache is still soft. Set: Let sit for 30 minutes before slicing to allow ganache to set.
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Instructions
CAKE
Prepare: Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin with parchment paper.
Make batter: Cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition.
Combine: In a separate bowl, whisk together flour, baking powder, and salt. Mix coconut milk, vanilla, and coconut extract in another bowl.
Fold: Alternately add dry ingredients and coconut milk mixture to the creamed butter, beginning and ending with flour. Fold in desiccated coconut until just combined.
Bake: Pour into prepared tin and bake for 55-65 minutes until golden and a skewer inserted in center comes out clean.
Cool: Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
PINEAPPLE JAM FILLING
Cook: Combine pineapple, sugar, cornstarch, and lemon juice in a heavy-bottomed saucepan.
Simmer: Cook over medium heat, stirring constantly, until mixture thickens and loses its cloudy appearance (8-10 minutes).
Finish: Remove from heat, stir in butter until melted. Cool completely before using.
COCONUT GANACHE
Prepare chocolate: Place chopped white chocolate in a heatproof bowl.
Heat cream: Warm heavy cream in a small saucepan until just simmering (don't boil).
Make ganache: Pour hot cream over chocolate, let sit 2 minutes, then stir from center outward until smooth.
Add coconut: Stir in coconut cream and coconut extract. Let cool for 15 minutes until spreadable consistency.
ASSEMBLY
Slice: Once cake is completely cool, carefully slice horizontally in half using a long serrated knife.
Fill: Spread pineapple jam evenly over the bottom half of the cake.
Stack: Place top half back on, pressing gently to secure.
Ganache: Pour coconut ganache over the top, allowing it to drizzle down the sides.
Finish: Sprinkle with desiccated coconut while ganache is still soft.
Set: Let sit for 30 minutes before slicing to allow ganache to set.
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Ingredients
175g (3/4 cup) unsalted butter, softened
150g (3/4 cup) caster sugar
3 large eggs, room temperature
200g (1 1/2 cups) self-rising flour
1 tsp baking powder
1/4 tsp salt
75g (3/4 cup) desiccated coconut
120ml (1/2 cup) canned coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
PINEAPPLE JAM FILLING
400g (2 cups) fresh pineapple, finely chopped (or 1 can crushed pineapple, drained)
75g (1/3 cup) caster sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tbsp butter
COCONUT GANACHE
200g (7oz) white chocolate chips
100ml (1/3 cup) heavy cream
50ml (3 tbsp) coconut cream (from chilled can)
1/2 tsp coconut extract
25g (1/4 cup) desiccated coconut for sprinkling
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