Coconut Pound Cake (Using Coconut Milk) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a sweet tooth . ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a Brown suger Toasted Coconut Glaze . It makes it even better. See below Ingredients:
4 eggs |
2 cups all-purpose flour |
3/4 cup butter, softened |
3/4 cup coconut milk, unsweetened |
1/2 cup shredded coconut, unsweetened |
1 3/4 cups sugar |
1 tablespoon pure vanilla extract |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons butter |
1/4 cup brown sugar |
1/2 teaspoon vanilla |
1/2 cup coconut, toasted |
2 tablespoons coconut milk |
Directions:
1. Preheat over to 325 degrees.
2. Greese and flour 1 loaf pan, set aside.
3. In a mixing bowl, mix softened butter and sugar together until fluffy.
4. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
5. Add eggs, one at a time into butter/sugar mixture. Mix well.
6. Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
7. Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
8. If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
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