Say helloooo to this gorgeous grapefruit olive oil loaf. With coconut chantilly! Hello!
I’m still in my baking groove, so I set out to make this beautiful springtime cake before grapefruit goes completely out of season.
What is seasonal anymore anyway, though?
This delightful little loaf cake is super moist (thank you, greek yogurt), has notes of fruity olive oil, and is even the slightest shade of pink (!). Top it off with coconut whipped cream and you’ve got the perfect Easter dessert.
What do y’all typically do for Easter?
I’ve spent almost every Easter of my life with my mom’s family in south Mississippi, but due to school/work conflicts, I’ll be celebrating this year in Tuscaloosa. It’s a little sad, especially considering Easter is my favorite holiday, but my friends and I are planning to head to brunch on Sunday morning, so I have no reason to complain.
I will be missing the delicious Easter spread we always have at my great aunt’s house, however. The perfectly cooked turkey and ham, cornbread dressing, the world’s best gravy, marinated vegetables…
I’ll even miss the southern classic tomato aspic, if only for its comforting presence on the buffet.
And bunny cake! Do y’all do bunny cake? Just like the Santa cake at Christmas, the bunny cake at Easter is a family staple – whether anyone eats it or not. Jessica shared a darling version last week, and if you’re looking for a kid-friendly dessert (or just a dessert for your inner child), this is the one.
This grapefruit olive oil loaf cake, however, is cake for us all. It’s cake for the soul. It’s cake that can be considered breakfast, at least in my book. Toasted? Dolloped with coconut chantilly? Yes, please.
- 1 1/2 cups all purpose flour, plus more for pan
- 2 Tablespoons grapefruit zest (about 1 large grapefruit)
- 1/3 cup granulated sugar
- 1/2 cup turbinado sugar
- 1/2 cup good olive oil
- 2 large eggs, at room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons grapefruit juice
- 1/2 cup plain greek yogurt
- 1 can full fat coconut milk, chilled in the can
- 2-3 Tablespoons powdered sugar
- 1. Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
- 2. In a large bowl, rub zest and sugars together with your fingertips. Whisk in oil. Add eggs one at a time, whisking completely.
- 3. Combine flour, leavening, and salt in another bowl. Combine grapefruit juice and yogurt in another, smaller bowl.
- 4. Fold the flour and yogurt mixture into the sugar/oil mixture, alternating between them, starting and ending with the flour.
- 5. Spread batter into the pan, assuring the top is smooth. Bake for 45 minutes to an hour, or until a cake tester comes out clean.
- 1. The cream and water parts of the coconut milk should have separated; scrape out the cream and place either in a large bowl or in the bowl of a stand mixer. Add powdered sugar, and beat until hard peaks are formed. Top with fresh or toasted coconut.
- In the cookbook, Deb recommends topping the cake with a grapefruit syrup, made of 2 tablespoons granulated sugar and 1/3 cup grapefruit juice, heated. I feel certain it's divine.