Coconut loaf cake with caramel topping

We've been celebrating discounts at Nordic Ware, and I'm joining the celebration with this Coconut and vanilla loaf cake with salted caramel glaze, which turns out amazing. To pay tribute to the brand, we bake it in a Nordic Ware Loaf Cake pan (I used the Heritage Loaf Cake), which lets you achieve a beautiful finish effortlessly, since the pan itself gives it that nice shape.

Today's recipe is a classic and easy coconut loaf cake made with oil and eggs, which thanks to its shape and the caramel glaze we decorate it with, looks very pretty while tasting delicious thanks to the combination of ingredients and that touch of spices. I hope you give it a try.

Revol white porcelain tray, Fusiontec iron saucepan and Heritage loaf pan

Ingredients

• 3 eggs
• 90 gr brown sugar
• 60 gr mild olive oil
• A pinch of salt
• 1/2 tsp ginger
• 1 tsp ground cinnamon
• 1 tsp Madagascar vanilla
• 100 ml milk
• 180 gr flour
• 2 tsp baking powder
• 30 gr desiccated coconut

For the glaze:

• Tiptree spreadable salted caramel
• 20 gr butter
• Desiccated coconut to decorate (2 or 3 generous tablespoons)

Preparation

1. Preheat the oven to 180 ºC
2. In the KitchenAid bowl, beat the eggs at speed 6 with the whisk attachment. Add the brown sugar and reduce to speed 4. Beat well until combined.
3. Add the oil in a thin stream, without stopping to beat. Next, add the milk (keep mixing).
4. In the second KitchenAid bowl, sift the flour with the baking powder, cinnamon, salt and ginger. Add this dry mixture to the wet mixture.
5. When the batter is combined, add the vanilla extract and the desiccated coconut.
6. Prepare your Nordic Ware Heritage Loaf pan with baking spray, spraying across the entire surface. Remove the excess by turning the pan so any extra droplets fall off (it's important there are no puddles, or the pan's shape won't be well defined; but everything must be well coated with spray to ensure perfect unmolding).
7. Pour the batter into the pan, then lift and drop the pan onto the countertop several times, giving light taps to release air bubbles trapped in the batter (you'll see small bubbles appear on the batter's surface after the taps).
8. Place the pan in the oven, at mid-height, and bake for 25-30 minutes, top and bottom heat at 170 ºC (since it's not a very large pan, it bakes quickly).
9. When done, remove the pan from the oven and let rest for 10 minutes. After that time, unmold it by turning it onto a cooling rack.
10. Let the loaf cake cool until it's no longer warm.

For the glaze:

1. To finish, you can simply dust it with powdered sugar and desiccated coconut, or you can prepare the caramel glaze: in a saucepan, heat a few tablespoons of Tiptree salted caramel together with a tablespoon of butter. Let it warm and stir to combine and make it more liquid. Pour over the cake while it's still hot.
2. After a few minutes and once the caramel has cooled slightly, sprinkle with desiccated coconut.

Notes

• The caramel is spectacular on this cake, but you can substitute it with a chocolate glaze if you prefer (coconut and chocolate pair fabulously). If you want to do that, just heat about 80 gr of dark chocolate in a bowl with about 100 ml of heavy cream; mix well until you have a smooth melted mixture and pour it over the cake. Let it cool slightly and decorate with desiccated coconut.
• If you like, you can replace part of the mild olive oil with coconut oil. That will enhance the coconut flavor of the cake even more.
• The Heritage loaf pan is a medium to small pan, 6 cups. The quantities given in this recipe are ideal for it. If you want to bake it in a traditional round ceramic or nonstick pan, choose a small one, about 20 cm, so it turns out well. Similarly, if you want to use a bundt-style pan, choose one with the same cup capacity (like the Solera, which is small and beautiful), or you can also increase the quantities proportionally.
• Remember that we are one of the main Nordic Ware distributors in Spain. You can see all the Nordic Ware bundt and loaf cake pans here.