Moist Coconut Pound Loaf Cake
Moist Coconut Pound Loaf Cake. Light, soft, and oh sooooo delicious!
Moist Coconut Pound Loaf Cake. After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavourless, I decided to experiment and make my own recipe up with different flavour combinations to see if I could really get a moist cake. Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe for my Moist Coconut Pound Loaf Cake, and enjoy!
You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan) .The batter will also fit in a 9 inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.
The Cake Batter:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
(Optional but gives the cake an extra hit of coconut!)
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
**** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded / desiccated coconut, and the rest of the coconut milk and flour.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1hr and 15 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 5 minutes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. Have a cup of tea!
8. When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn’t usually last that long! And there you have our lovely Moist Coconut Pound Loaf Cake.
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