Coconut Pound Cake is really a traditional tea cake.? And if you are thinking, ‘Well WTF is a tea cake as opposed to a normal cakey cake?’ – well I’ll tell you.? A tea cake is a light cake that doesn’t necessarily require icing but is just as good with a smear of butter instead.? Remember like Grandma used to serve cake to you as a child? This cake is just like that – it has a very light coconut icing – but meh – you don’t even NEED it at all.
Coconut Pound Cake
10
servings15
minutes50
minutes420
kcal1
hour5
minutesMoist, rich pound cake infused with coconut flavor and shredded coconut. Perfectly buttery and soft, ideal for afternoon tea, dessert, or any celebration craving a tropical twist.
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Ingredients
3/4 cups Butter (at room temperature)
3/4 cups Coconut Milk
1 tsp Vanilla extract
1.5 cups Caster sugar
3 Eggs
6 tbsp Desiccated coconut
225 gram Self raising flour
1/2 tsp Salt
Directions
- Preheat the oven to a low-ish 160 degrees.
- Line a loaf tin with baking paper and give it a light spray with canola oil and set aside.
- Beat together the butter and caster sugar until it is light and fluffy – and you can’t detect any sugar granules in the mix.
- Beat the eggs together in a small bowl.
- Sift together the flour and salt.
- Slowly start adding the eggs, and alternate with the dry ingredients.
- Slowly add the coconut milk whilst still beating.
- Fold through the coconut.
- Pour the batter into the prepared loaf tin and bake for 1 hour and 15 minutes.
- Allow cooling on a wire rack.
- Serve cooled with butter.
- Freezing Instructions:
- Once the cake is totally cool, double wrap in plastic wrap and freeze for up to two months.
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