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. 

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