Turmeric Coconut Tea Cake

1. DO SOME PREP:
Preheat the oven to 350.
Melt ¾ cup unrefined coconut oil (either in the microwave or stovetop).
Lightly brush a 9x5” loaf pan with some of the melted coconut oil. Line the pan with parchment leaving an overhang on each of the longer sides.
2. MAKE THE BATTER:
In a medium bowl, whisk together 1½ cups (198 g) all-purpose flour, ½ cup (77 g) cornmeal or semolina, 2 ½ teaspoons ground turmeric, 1 ½ teaspoons kosher salt and 1 ½ teaspoons baking powder.
In a separate larger bowl, whisk together 1 ¼ cups granulated sugar, and 2 large eggs. Whisk vigorously for 1 minute until pale yellow and more voluminous. Whisk in 1 cup of coconut milk, followed by the remaining melted coconut oil. Once the wet ingredients have come together and it’s smooth, add the dry ingredients and gently whisk again until a batter forms, and a few dry spots of flour remain.
3. TOP AND BAKE:
Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter 1 cup coconut flakes or shreds (I like to do a mix of both for 2 different shapes/textures) over the top of the cake, pressing lightly to help the coconut adhere to the batter.
Bake, rotating the pan once halfway through until a toothpick, inserted, comes out clean, 1 hour 20 to 1 hour 35 minutes.
Let cool for at least 30 minutes before transferring to a wire rack or cutting board to finish cooling. Slice and serve. I like this best when sliced, and briefly toasted in the oven or griddled in a pan with a little more coconut oil and then served with softened butter and honey for drizzling.