6tablespoonsunsalted butter, melted and cooled sightly
2tablespoonsraw sugar, for sprinkling
Instructions
Heat oven to 350° F and butter and flour a 9×5-inch loaf pan (note: I used a longer, thinner pan).
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flours, salt, baking powder, cinnamon and sugar. Add coconut and stir to mix. Make a well in the center, pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter and stir until just smooth — be careful not to overmix.
Spread batter in pan and sprinkle with the raw sugar if using. Place cake in oven and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 ¼ hours -- mine took one hour. Cool in pan five minutes, before turning out onto a cooling rack to cool completely.
Coconut loaf can be stored, well wrapped in the fridge, for 5 days.