Steps
- Preheat the oven to 350°F / 175°C. Grease a 9 × 5in / 23 × 13cm loaf pan.
- Beat ¾ cup of softened unsalted butter for 10 seconds. Gradually add 1¼ cups of granulated sugar and beat for 2-3 minutes, until pale and fluffy, scraping the bowl.
- Beat in 5 large room-temperature eggs one at a time. Add 1¼ teaspoons of salt, 1 teaspoon of baking powder, and 1 teaspoon of vanilla extract.
- On low speed, mix in 2 cups of all-purpose flour in three additions, alternating with ½ cup of heavy cream. Start and finish with flour, mixing just until combined.
- Stir in ⅔ cup of sweetened shredded coconut and smooth into the pan. Bake for 70-75 minutes, until a toothpick comes out clean; tent with foil for the final 15 minutes if browning too much.
- Cool in the pan for 2 minutes, then turn onto a rack and cool completely.
- Mix ½ cup of softened unsalted butter with 225g of softened cream cheese on low speed. Beat in 2 cups of icing sugar and 1 pinch of salt until smooth.
- Spread frosting over the cake and press ¾ cup of sweetened shredded coconut over the top and sides.