1. Preheat the Oven
Preheat your oven to 170°C (338°F). Grease and line your loaf pan with parchment paper.
2. Prepare the Wet Ingredients
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In a large bowl, beat the butter and sugar until light and fluffy.
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Add the vegetable oil and mix thoroughly.
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Beat in the eggs, one at a time, ensuring each is fully incorporated.
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Stir in almond essence, if using.
3. Combine the Dry Ingredients
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In a separate bowl, sift together plain flour and baking powder.
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Gradually fold the dry ingredients into the wet mixture, alternating with coconut milk. Mix until just combined.
4. Add the Coconut
Gently fold in the toasted desiccated coconut until evenly distributed.
5. Bake the Cake
Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
🍽 Serving Suggestions
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Pair with a cup of tea or coffee for a relaxing treat.
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Dust with powdered sugar or drizzle with a coconut glaze for extra sweetness.
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Serve with fresh berries or mango for a tropical twist.
💡 Cooking Tips
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Ensure butter is at room temperature for easier mixing.
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For a stronger coconut flavor, substitute vegetable oil with coconut oil.
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Avoid overmixing to keep the cake light and fluffy.
🥥 Nutritional Benefits
Coconut milk adds natural fats and creaminess.
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Desiccated coconut provides fiber and essential minerals like manganese.
🥗 Dietary Information
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Vegetarian-friendly
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For a dairy-free option, use plant-based margarine instead of butter
📊 Nutritional Facts (per serving, 10 servings total)
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Calories: 270
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Protein: 4 g
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Carbs: 28 g
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Fat: 15 g
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Fiber: 2 g
🥡 Storage Tips
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to a week or freeze for longer storage.