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Milk Street Bowtie Browned Butter and Coconut Loaf Cake

Browned Butter and Coconut Loaf Cake

1 Makes one

5 hours 45 minutes active

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This moist, dense, buttery loaf cake comes from Briana Holt of Tandem Coffee + Bakery in Portland, Maine. It's baked until the exterior is deeply browned, developing rich, toasty flavors and an amazing aroma. A coconut syrup is brushed on while the cake is still warm and, after cooling, a coconut glaze coats the surface. Holt uses spelt flour, a whole-grain flour with a subtle nuttiness. If you prefer, you can use all-purpose flour instead; if so, the total amount of all-purpose would be 228 grams (1¾ cups). Don't use whole-wheat flour in place of the spelt flour, as it changes the texture of the cake. Stored in an airtight container, the cake will keep at room temperature for up to three days.

1

Makes one

Tip

Don't attempt to warm the buttermilk to room temperature by heating it in the microwave or in a saucepan. Buttermilk curdles if overheated, so it's best to let it stand on the counter until it reaches room temperature. If you're in a rush, warm it very gently in a warm water bath. Don't be afraid to brown the butter until the milk solids (the bits that separate out to the bottom) are deeply browned—almost black in color. They won't taste scorched in the finished cake. Rather, they will infuse it with a rich, nutty flavor and aroma.

5 hours

45 minutes active

10 tablespoons (1¼ sticks) salted butter
36 grams (½ cup plus 1 tablespoon) unsweetened shredded coconut
98 grams (¾ cup) all-purpose flour
135 grams (1 cup) spelt flour
1¼ teaspoons baking powder
1/8 teaspoon table salt
1 cup plus 2 tablespoons buttermilk, room temperature
1¼ teaspoons vanilla extract
214 grams (1 cup) white sugar
4 large eggs, room temperature
2 tablespoons coconut milk
31 grams (2 tablespoons) white sugar
62 grams (½ cup) powdered sugar
1 tablespoon plus 1 teaspoon coconut milk
1/8 teaspoon table salt
For the cake:
  • 10

    tablespoons (1¼ sticks) salted butter

  • 36

    grams (½ cup plus 1 tablespoon) unsweetened shredded coconut

  • 98

    grams (¾ cup) all-purpose flour

  • 135

    grams (1 cup) spelt flour

  • teaspoons baking powder

  • teaspoon table salt

  • 1

    cup plus 2 tablespoons buttermilk, room temperature

  • teaspoons vanilla extract

  • 214

    grams (1 cup) white sugar

  • 4

    large eggs, room temperature

For the syrup:
  • 2

    tablespoons coconut milk

  • 31

    grams (2 tablespoons) white sugar

For the glaze:
  • 62

    grams (½ cup) powdered sugar

  • 1

    tablespoon plus 1 teaspoon coconut milk

  • teaspoon table salt

Directions

Browned Butter and Coconut Loaf Cake

Reviews
Christina T.

Hi wonder if I can substitute the spelt flour with almond flour or semolina flour. Thanks

Elizabeth V.

Have this in the oven now. Used all AP flour. Watched the TV show online and liked seeing it come together with the brief mixing times. Smell amazing in the house from the toasting coconut, browning butter, and now the cake baking.

Linda M.

So very delicious. Not too sweet. It did take a while to find the spelt flour-- but now I have enough to make several times!

James E B.

I made it this past Sunday, it's delicious. My cake was dark brown inside, not yellow as in the photos here. The glaze did not drizzle down the side at all. When I make it again, I'll increase the amount of glaze (and coconut topping) and perhaps pipe or drizzle it on all sides before putting the rest on top.