Triple Coconut Pound Cake

I admit that making this triple coconut pound cake is just a mere craving. It has nothing to do with the recent coconut-is-a-superfood trend. Ok, maybe a little bit. The other day I was dreaming of drinking coconut water and having sunbathed on a tropical beach in my home country, Malaysia. It’s been more than 2 years since I haven’t set foot in my hometown. Baking is the only way to ease my homesickness. Fresh coconut water is impossible to access here in the city. I can find some bottle coconut water namely coconut juice in the supermarket here but it is not fresh. Luckily it is still relatively easy to find by-products of coconuts like coconut sugar and etc.

This triple coconut pound cake is packed with flavor and aroma. It is the kind of cake we can find it easily in the night market of Malaysia. One bite of this fluffiness wonder brings me back to my hometown instantly. It is wonderfully delicious. Here’s the recipe.

Ingredients coconut flavour pound cake

The compact flavor of this recipe comes from the triple coconut dose: coconut milk, coconut sugar, and desiccated coconut. Coconut sugar is here to give you that extra kick of coconut flavor. Together with brown sugar, they give this cake a glorious brown color. And that burn bits on top, yum.

On top of what it is to make it coconut-y. You will need also eggs, all-purpose flour, baking powder, softened powder and organic cane sugar.

Why organic cane sugar? It is because I like my dessert to have that moderate hint of sweetness without over-doing it. It is supposed to be the healthier choice of sugar in comparison to white sugar. But it is a dessert and it is still sweet, so don’t count on losing weight if you want to fix your sweet tooth.

Kitchen tools

You will need a loaf tin, one that measures 30cm x 12 cm, and 8cm deep. (12-inch pan). The batter will also fit in a 9-inch loaf pan.

Coconut Flavour Pound Cake

Recipe by Calleigh/ www.scentofdripsndrops.comCourse: Cooking RecipeDifficulty: Medium

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

35

minutes

Triple dose coconut pound cake with coconut sugar, coconut milk and desiccated coconut.

Ingredients

• 175g of softened butter (3/4 cup butter)

• 175ml coconut milk (3/4 cup coconut milk)

• 100g coconut sugar

• 190g organic cane sugar

• 3ggs lightly beaten

• 225g all-purpose flour (1 3/4cups all-purpose flour)

• 1 1/2 teaspoons baking soda

• 6 tablespoons desiccated coconut

Directions

• Heat oven at 160c (300F). Grease and line your baking tin.
• Weigh and get all your ingredients ready.
• Start with making the cake batter by creaming the butter and sugar until a pale light color.
• Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.
• Add 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 flour.
• Transfer the cake mixture to the greased and lined loaf tin.
• When the cake is done, take it out of the oven and leave in the cake tin until cool.
• Get yourself a cup of coffee and enjoy!

Notes

• In step 4, 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.
• Please note cook times will vary if you are not using a regular loaf pan.
• Please note, if using a Bundt tin, the cooking time is 45 minutes.
• For the baking time, please do check after 50 minutes as everyone’s ovens can vary so much.
• This coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn’t any loss of quality once defrosted.

This cake is so fluffy, so moist, with moderate level of sweetness and so coconut-y. It is wonderfully delicious especially when you take one full bite together with the crispy burn bits on top. I dare you only eat one piece.

If you want more coconut recipes, please leave a comment down below and let me know. One can never have too much coconut. You know what I mean. Oh and if you really want to incorporate coconut in your beauty products (Hello addicts!) Here you go:

Beauty recipe with coconut dose: Quadruple dose coconut body scrub, DIY Shea Coconut Hair Shampoo bar.

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Calleigh

Hi, I am Calleigh, MEng Chemical Engineering and a process engineer, and I'm here to show you how to DIY your skincare and household products with the correct formulation and using only natural ingredients. I believe that eating good food (Yes I have cooking recipes too!) and living in a chemical-free environment are the keys to having a healthy lifestyle. And that doesn't need to be expensive.