This recipe uses butter, which needs to be very soft, so take it out of the fridge around 2 hours before you are ready to start. When the time comes, begin by making the barley and sieving the flour along with the yeast and almond flour. This will result in an even lighter and fluffier dough. Using an electric whisk, beat the butter and sugar until you obtain a frothy mix. Add the eggs, yolks, coconut, milk, barley and all the dry ingredients a little at a time so that you don't get any lumps.
Mix from the bottom upwards so as to incorporate air and create a smooth, light mixture. Fill the greased loaf cake moulds (recommended size: 24x12x8cm). Bake in the oven at 185°C (365°F) for 45 minutes.