Coconut and Caramel Loaf Cake
You're going to love this coconut and caramel loaf cake for its contrast of flavors — plus it's much simpler to make than you think. Coconut and dulce de leche? Here we go!
Ingredients
Check off what you already have.
Step by step
- 1
Butter and flour the loaf pan, and set it aside in the freezer.
- 2
Crack the 3 eggs into a bowl, beat until they gain volume, add the sugar and keep beating for several minutes.
- 3
Add the shredded coconut, then the flour and baking powder, through a sieve if you have one. Mix everything together.
- 4
If the batter turns out too heavy, you can add milk to loosen it up.
- 5
Pour into the pan, top with dulce de leche and bake at 180°C (350°F) for 45 minutes.
Nutrition
Serving: 1 serving (91 g)
- Calories
- 295 kcal
- Carbs
- 35.6 g
- Protein
- 5.6 g
- Fat
- 14.7 g
- Saturated fat
- 8.1 g
- Unsaturated fat
- 6.5 g
- Trans fat
- 0 g
- Cholesterol
- 67.9 mg
- Sodium
- 85 mg
- Sugar
- 16.6 g
- Fiber
- 1.5 g
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