Vanilla Coconut Cake

The tropical flavours in this cake make it delectable on its own, but try toasting a slice and slathering with Honey-Vanilla Compound Butter.

• 2 large eggs
• ½ cup milk
• ¾ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp vanilla bean paste
• 6 Tbsp butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 2 tsp baking powder
• 1 ¾ cup coconut, shredded

INSTRUCTIONS

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, beat the eggs, milk, coconut milk, and vanilla extract and bean paste.
3. Brown the butter in a saucepan. Remove from heat and add both sugars to the browned butter.
4. Stir, and let cool. In a separate bowl, combine the flour, salt, baking powder, and coconut.
5. Stir the egg mixture into the dry ingredients until just combined.
6. Slowly add the cooled butter-sugar mixture (the butter must be completely cool or you’ll scramble the eggs).
7. Stir until smooth, being careful not to over-mix. Pour batter into the pan.
8. Bake 40–50 minutes. The cake is done when the top bounces back when pressed, and a toothpick comes out clean.
9. Cool 20 minutes in the pan before transferring to a cooling rack