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Preheat oven to 350 degrees F. Grease a 5” x 9” loaf pan.
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In a separate bowl, whisk together the flour, coconut, baking powder and salt. Set aside.
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Beat the butter and sugar until creamy, about 2 minutes.
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Add the vanilla.
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Add the eggs one at a time, making sure each is throughly combined before adding the next.
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Add the dry ingredients in thirds, alternating with the coconut milk.
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Mix in the almonds.
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Transfer the batter to the prepared pan. The batter will be dense. Use a rubber spatula to prep it evenly into the pan.
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Place in oven and bake for 40 minutes. Removed from oven and let stand 10 minutes.
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Transfer the cake to a cooling rack.