Triple Coconut Loaf Cake - cooking recipe

Ingredients

1 tablespoon softened unsalted butter
3 tablespoons turbinado sugar
1 cup toasted sweetened flaked coconut
Whisk together
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Cream
1/2 cup softened unsalted butter
3/4 cup sugar
1 egg
Combine
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
flour, mixture
tangy pineapple icing
2 1/2 cups powdered sugar, sifted
1 tablespoon light corn syrup
1 tablespoon fresh lime juice
2 teaspoons lime zest
Boil
1 cup pineapple juice
1/4 cup sugar
1 pinch salt

Preparation

Coat 8 1/2 x 4 1/2 loaf pan with butter and turbinado; set aside.
Toast coconut in microwave 1-2 minutes, stirring often then pulse in processor until fine. Add to flour mixture; set aside.
Cream butter and sugar until white and fluffly, 5-7 minutes, then add egg and blend on medium speed for 1 minute.
Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with the dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
Spoon the batter into the prepared pan; bake for 35 minutes then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with tangy pineapple icing.
Icing:.
Combine powdered sugar, light corn syrup, lime juice and lime zest in a bowl.
Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup, about 10-12 minutes. Pour syrup over powdered sugar mixture; stir.