Tropical Pumpkin Coconut Loaf - Tasty Recollections

Preheat your oven to 180°C (350°F). Grease your loaf pan with butter and dust it with flour, tapping out the excess. Set aside.
butter and flour
In a mixing bowl, beat the softened butter, eggs, and sugar until the mixture is creamy and light in color. (This should take around 5 min or longer using a stand mixer)
2 eggs, 1 cup sugar, 50 g unsalted butter softened
Using a spatula, fold in the shredded coconut until evenly distributed.
1 cup shredded coconut
Add the pumpkin puree and mix until well combined.
½ cup pumpkin puree
Gradually add the milk, stirring continuously until the mixture is smooth.
½ cup milk
Slowly incorporate the flour into the mixture, mixing until just combined.
1+ ¼ cups all-purpose flour
Stir in the baking powder until fully integrated.
1 tablespoon baking powder
Pour the batter into the prepared loaf pan and smooth the top.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. (Start checking on your cake around the 40 min as ovens differ)
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
icing sugar
Dust with icing sugar if you wish

Please note that calories provided are only an estimate