Papaya Coconut Loaf
I wasn’t sure how this loaf would turn out as I’ve never baked with papaya before, but it was surprisingly one of the densest and most delicious loaves I’ve ever made. Taking a bite made me feel transported to the tropics.
- Coconut oil to line parchment paper
- 3/4 cups all-purpose flour
- 1/3 cup unsweetened, shredded coconut (reserve 1 tbsp for sprinkling afterwards)
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoon butter, room temperature
- 1/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh cubed papaya
- 1/4 cup coconut milk
- 1/2 cup (115 g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons water
Preheat oven to 350F; line 1 loaf pan (8 1/2 x 4 1/2) with parchment paper and lightly spray the insides with cooking spray.
Puree the papaya and coconut milk in a blender or food processor and set aside.
Mix together the flour, coconut, baking powder, salt, and baking soda in a medium bowl.
Cream together the butter and sugar in a large bowl, and then beat in the eggs until light and fluffy. Stir in the vanilla and rum extracts. Add in the papaya puree and mix.
Stir the dry ingredients into the wet. Be careful not to over mix! The batter should be smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean, about 45 minutes.
Cool 10 minutes in the pans, then transfer to a wire rack. Once the cake is cooled, whisk together all ingredients for the glaze.
Mix together ingredients for glaze and Pour the glaze on top of the cooled cake, spreading evenly. Sprinkle the flaked coconut on top. Enjoy!