Description
A delightful and moist cake made with coconut cream, honey, and topped with a honey butter glaze, perfect for any occasion.
Ingredients
- 240 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 170 g unsalted butter, softened
- 200 g granulated sugar
- 100 g honey
- 4 large eggs
- 1 tsp vanilla extract
- 240 ml coconut cream
- 120 g sweetened shredded coconut
- 60 g unsalted butter (for glaze)
- 60 g honey (for glaze)
- 2 tbsp coconut cream (for glaze)
- ½ tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
- 60 g sweetened shredded coconut (for topping)
- 30 g chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 175°C and grease and flour a 23 × 13 cm loaf pan or a 23-cm round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy. Add the honey and beat until well incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients in three additions, alternating with the coconut cream, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix. Fold in the shredded coconut.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top becomes too brown, loosely cover it with foil during the last 15 minutes. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- While the cake is still warm, melt the butter and honey together in a small saucepan over low heat. Stir in coconut cream, vanilla, and a pinch of salt. Simmer gently for 1–2 minutes, then remove from the heat.
- While the cake is warm, poke small holes across the top using a skewer or toothpick. Slowly spoon the honey-butter glaze over the cake, allowing it to soak into the holes. Sprinkle toasted coconut and chopped pecans over the top.
- Let the cake cool for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
Notes
- Toast the coconut at 175°C for 5–7 minutes for a deeper coconut flavor.
- Use coconut cream rather than coconut milk for a richer, more moist cake.
- Don’t overmix once the flour is added.
- For an extra-decadent version, drizzle additional warm honey over each slice before serving.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg