Coconut Pound Cake

I love desiccated coconut. Sometimes I just eat it on its own, as a snack. In this cake I added one scant cup. The whole cake was deliciously infused with coconut. You can reduce the coconut to half a cup if you want. It’s entirely a matter of personal choice. I wish you a very pleasant Sunday.

Sift or whisk the flour and baking powder. Stir in the coconut and set aside. Cream the butter, sugar and coconut cream until light and fluffy. Beat in the eggs, one at a time and beat until fully incorporated.

Fold in the flour in two batches. Spoon the batter into the prepared pan and level the top. Sprinkle with the extra coconut

and bake 50-70 minutes until a skewer inserted comes out clean.

Toasted Coconut Pound Cake

Preparation time: 15 minutes; Baking time: 50-70 minutes; Makes: one 9 x 5 inch (23 x 13 cm) cake

Ingredients 

  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • 50g (1 scant cup) unsweetened shredded coconut
  • 200g ( 1¾  sticks, 7oz) butter, room temperature (I used 180g butter & 25g margarine)
  • 200g ( 1 cup, 7oz) sugar
  • 2 tablespoons coconut cream
  • 4 large eggs. room temperature
  • 1 tablespoon shredded coconut, extra, to top

Instructions

  1. Sift or whisk the flour and baking powder. Stir in the coconut and set aside. Grease and flour or grease and line a 9 x 5 inch (23 x 13 cm)  loaf pan. Preheat the oven to 325ºF (160ºC) ten minutes before using.
  2. Cream the butter, sugar and coconut cream until light and fluffy.
  3. Beat in the eggs, one at a time and beat until fully incorporated.
  4. Fold in the flour in two batches. Spoon the batter into the prepared pan and level the top. Sprinkle with the extra coconut and bake 50-70 minutes until a skewer inserted comes out clean. Leave in the pan for 15 minutes then transfer to a cooling rack.
  5. For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 70 minutes. 

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

13 thoughts

    1. Coconut is my favourite ingredient. My mother used to cook special meals with coconut. It’s dear to my heart. Enjoy the week!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s