I don’t usually brag, but this Coconut Pound Cake taste exquisite. Wait! I am fibbing, I do brag from time to time only to certain people. Not right Gemma! There you are again talking to yourself. We all do it, right! LOL
This Coconut Pound Cake is so simple, and I know I say “simple” for many of my dishes, but this one is true. I was looking for another way to make a Coconut Cake and decided just to replace regular milk or buttermilk with coconut milk. Simple, right! It sure is.
I have mentioned this a few times; I cook more than I can bake. Baking is just too straightforward, and with less many deviations I think. I like to add, replace and remove ingredients. And that is why I am sometimes stressed when baking. I am always praying that my dessert doesn’t turn into a big flap. You know what I am talking about. We all make mistakes when baking, some of us more than others. I recover fast from a flap. I love watching those cake competitions on television, and I am not ashamed to say that I am a wannabe but yet procrastinate with desserts.
This is not your ordinary pound cake. A little bit of coconut rum is added to the cake batter for flavor enhancement. Believe it or not, that coconut rum did the trick. I have to say that whenever I bake, I try to have the best ingredients on hand. It really, and I mean really makes a difference. The best butter you can afford goes a long way. I only buy brown eggs and my flour is also the best I can afford. The best I can provide means that I will not break the bank or go bankrupt. I don’t expect everyone to do the same but the taste and texture are different
Reading individual comments posted for recipes on other sites is interesting. Of course the baker/cook cannot post all the brands for the ingredients she or he is using because, let’s face it that is free advertisement. And who wants to do that. You may seldom notice a post with a particular brand but not always because certain brand are worth mentioning.
For the coconut milk, flour, butter, and the rum make sure you use good brands. I have tried this cake by itself and with grilled peaches and ice cream. Marvelous!!!
I hope you enjoy my Coconut Pound Cake.
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- 1 1/2 sticks unsalted butter room temperature,
- 1 cup sugar organic preferably
- 3 large eggs
- 2 cups all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract good brand
- 1 1/2 teaspoon coconut rum good brand
- 3/4 cups coconut milk room temperature
- coconut powder for decoration
- Ingredients must be at room temperature before starting.
- Preheat oven to 350 F degrees. Using a baking spray coat the inside or a loaf pan or butter and flour a 4 1/2-by-8 1/2-inch loaf pan . Sift together flour, baking powder, and salt and a set aside. Using a mixer, beat butter and sugar on medium-high until light and fluffy, about 6 to 8 minutes, scraping down bowl as needed. Add eggs, one at a time, beating well after each addition and scraping down bowl. Add vanilla extract and rum and beat for 1 minute. With mixer on low, add flour mixture in small quantity while alternating with coconut milk, and beat until combined.
- Transfer batter to pan and bake in the oven for 50 to 60 minutes and until a skewer inserted in center of the cake comes out clean or just with a few moist crumbs. Let cool in pan on a wire rack set in a rimmed baking sheet for about 1 hour. Carefully remove cake from pan and place in desired cake holder or platter. Sprinkle coconut powder on top and serve when completely cool.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.