Traditional pound cake should have a pound of every 4 ingredient: flour, sugar, butter and eggs. This one is modified version of pound cake because of buttermilk- and coconut- addition. The almost equal ingredients’ proportion guarantees cake’s moistness and freshness for few days. Buttermilk and coconut make it lighter than traditional pound cake. And crunchy sprinkles on the top give modern point to this story. This is a perfect treat for every coconut fan. Enjoy!
9x5 inch loaf pan
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) sugar
- 2 large eggs
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup (120 ml) buttermilk
- 2/3 cup (65 g) desiccated coconut
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) icing sugar
- 1/8 cup (30 g) coconut milk
- ½ tablespoon fresh lemon juice
- 1/3 cup (35 g) desiccated coconut, toasted
Grease and line a loaf pan.
In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition.
In a medium bowl, whisk together flour, salt and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and vanilla extract. Pour batter into prepared pan. Place the pan in a cold oven and start to preheat. Bake at 300°F (150 °C) about 1 hour and 15 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.
Icing: whisk together sugar, coconut milk and lemon juice. Drizzle over loaf and sprinkle with toasted coconut.
The recipe comes from 'Bake from scratch - one layer cakes' magazine.
Category: Tea and bundt cakes.
Tags: coconut, Easter.