- 3 tablespoons coconut milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups sifted cake flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
Set the Emeril Lagasse AirFryer 360 to the bake setting at 300 degrees Fand the timer to 1 1/2 hours.
In a medium size mixing bowl, combine the coconut milk, eggs, and vanilla and whisk well to combine.In a separate medium mixing bowl, combine the dry ingredients and whisk to combine.
Add the butter and 1/2 of the coconut mixture to the dry ingredients and, using an electric mixer, mix on low speed. Increase the speed to medium high and beat for 1 minute.
Scrape down the sides of the bowl and gradually add the remaining coconut mixture in 2 batches, along with the poppy seeds and lemon zest.
Spoon the batter into a greased standard loaf pan. Bake until a tester inserted in the center comes out clean, usually about 1 hour and 15 minutes. (Cover loosely with foil if the cake begins to brown too quickly before it is done.)