(from Gourmet, June 2005)
Make 1 loaf
2 cups/10 ounces all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 sticks/1 cup/8 ounces unsalted butter, room temperature
1 ½ cups/10 ½ ounces sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 ½ cups/6 ounces sweetened flaked coconut, toasted and cooled
Put oven rack in middle position and preheat to 325F.
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. (Note: If you’re using a nonstick loaf pan, you can skip dusting it with flour.)
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in the bowl of an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon the batter evenly into the loaf pan, smoothing the top. Bake until the cake is golden and a wooden toothpick or skewer inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
Cool cake in the pan on a rack for 15 minutes. Run a thin knife around the edge of the cake, then invert onto a rack and cool completely.
Note: The cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
Make 1 loaf
2 cups/10 ounces all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 sticks/1 cup/8 ounces unsalted butter, room temperature
1 ½ cups/10 ½ ounces sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 ½ cups/6 ounces sweetened flaked coconut, toasted and cooled
Put oven rack in middle position and preheat to 325F.
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. (Note: If you’re using a nonstick loaf pan, you can skip dusting it with flour.)
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in the bowl of an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon the batter evenly into the loaf pan, smoothing the top. Bake until the cake is golden and a wooden toothpick or skewer inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
Cool cake in the pan on a rack for 15 minutes. Run a thin knife around the edge of the cake, then invert onto a rack and cool completely.
Note: The cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
