Introduction
This Coconut Pound Cake is a moist and sweet dessert that’s perfect for any occasion. Bursting with coconut flavor, it’s a delightful treat that will satisfy your sweet tooth and impress your guests.
Ingredients
– 225g unsalted butter, softened
– 300g granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 240g all-purpose flour
– 1 teaspoon baking powder
– 0.5 teaspoon salt
– 120ml coconut milk
– 100g shredded coconut
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 10 servings
Directions
1. Preheat your oven to 175°C. Grease and flour a loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture alternately with the coconut milk, beginning and ending with the flour mixture.
5. Stir in the shredded coconut until well combined.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to a warm 175°C. Greasing and flouring a loaf pan is essential so that your cake releases easily after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, take the softened unsalted butter and granulated sugar. Using an electric mixer or a sturdy whisk, combine them until the mixture turns light and fluffy, filling your kitchen with a sweet aroma.
Step 3: Incorporate the Eggs
Crack the 4 large eggs one at a time into the creamed butter and sugar mixture. Be sure to beat well after each addition. Then, mix in the delightful vanilla extract, enhancing the cake’s flavor profile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents throughout your cake.
Step 5: Mix Dry and Wet Ingredients
Gradually add the flour mixture to the creamed mixture, alternating with the 120ml of coconut milk. Begin and end with the flour mixture, ensuring it’s well incorporated without over-mixing, maintaining that airy texture.
Step 6: Add Shredded Coconut
Fold in the 100g of shredded coconut until it is evenly distributed throughout the batter, adding a delightful, chewy texture.
Step 7: Pour into the Loaf Pan
Pour the luscious batter into the prepared loaf pan, smoothing out the top with a spatula. The batter should look rich and inviting, with flecks of coconut visible.
Step 8: Bake to Perfection
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, releasing a glorious coconut aroma that fills your kitchen.
Step 9: Cooling the Cake
Once baked, let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack to cool completely, allowing the flavors to intensify as it cools.
Notes
Substitution Options
If you are looking to reduce calories, you could substitute some of the unsalted butter with applesauce, though this may slightly alter the texture.
Storage Information
This cake can be stored at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to one week.
Enhancements
For extra flavor, consider adding a splash of coconut extract or incorporating crushed pineapple. You can also drizzle a simple glaze of powdered sugar and coconut milk on top after cooling for a sweet finish.
Cook Techniques
Creaming Butter and Sugar
Creaming butter and sugar is a crucial technique that helps incorporate air into the mixture, resulting in a lighter, fluffier cake. Make sure your butter is softened to room temperature for the best results.
Beating Eggs
Adding eggs one at a time and beating well after each addition ensures that they are fully incorporated into the mixture. This helps in creating a stable emulsion, which contributes to the cake’s structure.
Combining Dry Ingredients
Sifting or whisking together flour, baking powder, and salt ensures even distribution of the leavening agent and prevents clumps, which can affect the cake’s texture.
Alternating Wet and Dry Ingredients
Adding the dry and wet ingredients alternately helps maintain the cake’s structure and moisture. Start and end with the dry ingredients for the best results.
Testing for Doneness
Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with a few crumbs, your cake is ready. Avoid opening the oven door too soon to prevent it from collapsing.
FAQ
Can I use fresh coconut instead of shredded coconut?
Yes, you can use fresh coconut, but ensure it is finely grated to maintain the appropriate texture in the cake.
Can I substitute coconut milk with another type of milk?
If you don’t have coconut milk, you can use regular milk or any non-dairy milk. However, the coconut flavor will be less pronounced.
How should I store leftover coconut pound cake?
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it or freeze it for up to three months.
Can I add frosting or icing to the cake?
Yes, you can frost the cake with a coconut cream cheese frosting or a simple glaze made from powdered sugar and coconut milk for extra sweetness.
What can I serve with coconut pound cake?
Coconut pound cake pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream. It also goes well with a cup of coffee or tea.
Conclusion
Coconut Pound Cake Delight is a deliciously moist treat that encapsulates the tropical essence of coconut in every bite. Its fluffy texture and sweet flavor make it an ideal dessert for any gathering or simply as a sweet indulgence at home. Whether enjoyed plain or adorned with a drizzle of glaze, this cake is sure to leave a lasting impression on anyone fortunate enough to savor it.
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Coconut Pound Cake
Ingredients
Method
- Preheat your oven to 175°C. Grease and flour a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture alternately with the coconut milk, beginning and ending with the flour mixture.
- Stir in the shredded coconut until well combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
