Sweet Coconut Loaf Cake

Preheat the oven to 350 F. Line the bottom and long sides of a 9×5″ loaf pan with a parchment paper rectangle (make sure the paper hangs over both sides of the pan—you’ll use the paper as a handle to remove the cake later) and spray the paper and ends of pan lightly with baking spray.

Whisk the egg whites in a small bowl. Add 1/4 cup of coconut milk and the vanilla and whisk to mix thoroughly. Set aside.

In a large mixer bowl, combine the flour, sugar and baking powder. Whisk the dry ingredients well in order to break up any lumps. Add the butter and remaining coconut milk and mix with a handheld mixer on low speed to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in two additions, mixing between the additions and afterwards as well. Pour the batter into the prepared loaf pan.

Bake for 35 minutes or until a cake tester inserted in the middle comes out clean. Monitor your cake and place a sheet of aluminum foil lightly over the top of the pan if your cake is becoming overly brown. Allow the cake to cool in the pan for 10 minutes. Then gently lift your cake out of the pan using the parchment paper and place it on a cutting board to cool. Pull the sides of the parchment paper down so the sides of the cake are exposed.

For the frosting, beat butter and cream cheese in a medium bowl using an electric mixer. Add vanilla and beat until light and creamy. Gently add powdered sugar, 1/4 cup at a time, and continue to mix until smooth. Increase speed to high and beat until fluffy, about 3 minutes.

When cake has cooled, use a spatula to gently frost the top and sides of it. Place cake in refrigerator. Remove chilled cake after 15 minutes and sprinkle coconut flakes over top of cake and gently press them into the frosting. Sprinkle coconut flakes into your hand and gently press them into the sides of the cake. Refrigerate for 1 hour. Use a sharp knife and/or spatula to remove the cake from the parchment paper and place on a plate prior to cutting and serving.