Howard Johnson's Coconut Loaf Cake
  • ¾ cup unsalted butter, room temperature
  • 1¼ cups sugar
  • 5 large eggs
  • 1¼ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups All-Purpose Flour
  • ½ cup heavy cream
  • ⅔ cup sweetened flaked coconut
  • ½ cup unsalted butter, at room temperature
  • 1 cup cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • ¾ to 1 cup sweetened flaked coconut
  1. Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
  2. Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed for about 10 seconds, then gradually add the sugar. Beat for 2 to 3 minutes, stopping once to scrape down the sides of the bowl, until the mixture is fluffy.
  3. Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined, then add the salt, baking powder, and vanilla.
  4. Add the flour to the bowl in three portions, alternating with the cream. Beat at low speed, just to combine, after each addition.
  5. Stir in the flaked coconut, and scoop the batter into the prepared loaf pan.
  6. Bake the cake for about 70 to 75 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil if it appears to be getting too brown.
  7. Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack. Cool completely.
  8. Make the frosting: Mix the butter and cream cheese at low speed, until thoroughly combined, then beat in the sugar and salt until smooth.
  9. Place the cake on a large piece of waxed paper. Spread the frosting all over the cake. Pat the flaked coconut onto the frosting. Plan to get sticky, or use a piece of wax paper. Be generous with the coconut.
  10. Cake keeps well in the refrigerator, and may be frozen.
Recipe by Sprung At Last at