ALMOND JOY or MOUNDS * CHOCOLATE COCONUT Loaf CAKE *
4 TB (1/2 cup butter), room temp …………...........1 cup sugar ~or~ plain white Splenda
3/4 tsp salt ………………………………………....1 tsp. pure vanilla extract
1/2 tsp. coconut extract (can also add 1/4 tsp. almond extract for Almond Joy)
1/2 tsp baking powder ………………………........2 large eggs
1 TB espresso or strong instant coffee powder (to intensify chocolate flavor)
2/3 cup dark unsweetened cocoa powder..............1 TB chocolate syrup (can be sugar-free)
1-1/4 cups flour ………………………………….....3/4 cup milk
(any kind of milk ~ I like vanilla unsweetened almond or cashew milk ~ or can use coconut or Almond Joy flavored liquid coffee creamer instead of milk)
3/4 cup flaked coconut (unsweetened for sugar-free)
For ALMOND JOY: use 1/2 cup flaked coconut ~plus~ 1/4 cup chopped almonds
FROSTING:
3/4 cup powdered sugar (or 1/2 cup regular white Splenda whisked with 1/4 cup cornstarch)
1 TB dark unsweetened cocoa powder...................1 tsp. chocolate syrup
1/4 tsp. coconut extract (or a dash of coconut AND almond extract for Almond Joy)
milk, brewed coffee or flavored liquid coffee creamer (coconut or Almond Joy are good) as needed
flaked coconut and/or chopped almonds to sprinkle on top
***
Preheat oven to 350. Spray an 8" loaf pan (or 2 mini 5" pans) with non-stick baking spray.
Beat together butter, sugar/Splenda, salt, vanilla (and almond), baking powder, espresso powder, and cocoa until well blended. (It may look clumpy, but don't worry; the eggs will smooth it out.)
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine. ~ Add all of the milk, beating at low speed to combine. ~ Add the remaining flour, beating gently just until the batter is smooth. Then fold in the coconut (and almonds) until blended well. ~ Scoop & spread the batter in the prepared pan(s).
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (A large loaf may take a little longer than the mini-loaves.)
Remove cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. (I left them in pans here, because was shipping them to an eBay customer.) You can either dust the COOLED cake with powdered sugar, or spread the CHOCOLATE FROSTING on warm cake (after cooling about 5 min.). Sprinkle the extra coconut and/or chopped almonds on top of the frosting.
CHOCOLATE FROSTING: in small bowl, whisk together unsweetened cocoa powder and powdered sugar. Add chocolate syrup and extract(s); and then whisk in milk (1 tsp at a time), until thick, smooth consistency.
NOTE: If you want a LAYERED Loaf Cake (large pan) ~ let the loaf cool completely, then slice horizontally with a long, serrated knife. Put frosting between the layers and on top.
This will keep (wrapped) on your counter at room temperature for a few days, but will slice even better if it's refrigerated. If it's humid where you live and you put coconut in/on the cake, you should refrigerate it to keep the coconut fresh.