Coconut Loaf Cake GREAT GRANDMA's Recipe BOILING the ingredients

Описание: The coconut loaf cake is a classic recipe with roots that stretch back many decades, often passed down through generations in the family.
The simplicity of great-grandmother’s coconut loaf cake recipe—boiling essential ingredients together, then mixing in eggs and flour—is characteristic of many early 20th-century home-baking recipes. This method reflects when recipes were straightforward, using minimal equipment and available ingredients in most households.
Using desiccated coconut in Western baking recipes often points to a period of colonial trade. Coconut became a popular ingredient in Western cuisine during the 19th and early 20th centuries, especially in the British Empire, where it was imported from tropical colonies like India, Ceylon (now Sri Lanka), and the Caribbean. The coconut's exotic appeal and long shelf life made it a novel addition to cakes and desserts.
Baking ingredients were often rationed during World War II and the post-war period. Recipes that used fewer eggs and butter, like this coconut loaf cake, were top-rated. Boiling ingredients together to maximize flavour and texture while using limited resources aligned with that era's thrifty and resourceful cooking styles.
Recipes like this one frequently appeared in community and church cookbooks, which were popular in the mid-20th century. These cookbooks compiled favourite recipes from local women, often reflecting traditional family recipes that had been handed down. The coconut loaf cake’s simple preparation and ingredients would have made it an ideal candidate for such collections.
As baking became more accessible and popular for home cooks, cakes like the coconut loaf were cherished for their ease and reliable results. The boiling method simplified the process and resulted in a moist, flavorful cake that could be enjoyed plain or dressed up with a glaze or frosting.
Coconut loaf cakes and similar recipes are unique in many families' culinary traditions. They often evoke memories of family gatherings, tea times, and special occasions, where the focus was on sharing simple, homemade delights. The use of coconut once considered an exotic ingredient, became more normalized in these recipes, adding a unique flavour that sets these cakes apart from more common sponge or pound cakes.
👇 RECIPE BELOW
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Ingredients:
125g (1/2 cup) unsalted butter
250ml (1 cup) milk
200g (1 cup) granulated sugar
100g (1 cup) desiccated coconut
2 large eggs
250g (2 cups) all-purpose/plain flour
1 1/2 tsp baking powder
1/4 tsp salt

Oven 180°C (360°F) for about 40-45 minutes
Airfryer 170°C (340°F) for about 40-45 minutes.
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Clean skewer
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