Makes 1 loaf
Cook Time 30 minutes + cooling time
2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon Pink Hawaiian Sea Salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar or Organic Evaporated Cane Juice Crystals
4 large eggs
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure Coconut Extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled
1/8 cup Toasted Coconut Sugar
Put oven rack in middle position and preheat oven to 325°F.
Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
Whisk together flour (2 cups), baking powder, and Pink Hawaiian Sea Salt in a bowl.
Beat together butter and sugar (or Organic Evaporated Cane Juice Crystals) in a large bowl with an electric mixer at medium-high speed until pale and fluffy (about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld). Add eggs 1 at a time, beating well after each addition, then beat in Pure Vanilla and Coconut Extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Dust with Toasted Coconut Sugar if desired.
Cooks' note: Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.
Recipe adapted from and photo courtesy of www.epicurious.com