Recipe: Spiced Coconut Loaf Cake

SPICED COCONUT LOAF CAKE

1 1/4 cups all purpose flour
2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup canned cream of coconut (Coco L pez)
1/2 cup sour cream

3/4 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 cup sweetened flaked coconut plus more for garnish
Powdered sugar

Preheat oven to 350F. Butter a 9x5x3 inch metal loaf pan. Line pan bottom with parchment paper. Whisk first 6 ingredients in medium bowl. Whisk cream of coconut & sour cream in small bowl.

Using electric mixer, beat brown sugar & butter in a large bowl until smooth. Beat in eggs 1 at at a time. Beat in flour mixture in 3 additions alternating with sour cream mixture in 2 additions. Stir in 1/2 coconut. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool 5 minutes. Turn out onto rack; peel off paper. Cool completely.

Place cake on platter. Sift powdered sugar over; sprinkle with coconut.

Servings: 10-12
Source: Chef Kingsley John, New York, Bon Appetit, May 2006