Victoria's Kitchen

Coconut Pound Cake

This recipe is absolutely perfect. Easy, delicious, good for an afternoon snack, or also for a dessert after dinner. 

I can imagine it with a scoop of ice cream or sorbet, or with some raspberry coulis. 

It’s moist, and light, and unbelievably easy to prepare!

Coconut Pound Cake
Yields 1
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 2 eggs
  2. 1 ¼ cups milk
  3. 1 teaspoon vanilla extract
  4. 2 ½ cups flour
  5. 2 teaspoons baking powder
  6. Zest of 1 lime
  7. ¾ teaspoon kosher salt
  8. 1 cup sugar
  9. 1 ½ cups unsweetened, shredded coconut
  10. 6 tablespoons unsalted butter, melted
Instructions
  1. Pre-heat the oven to 350° F.
  2. In a small bowl, whisk together eggs, milk and vanilla.
  3. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, lime zest, and salt. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted butter, and stir until smooth. Do not over-mix.
  4. Line an 8 1/2- by 4-inch loaf pan with parchment paper. Pour batter into pan, making sure it isn't filled more than 3/4 full. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours, but start checking after 45 minutes.
  5. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.
Adapted from Food52
Adapted from Food52
Victoria's Kitchen http://kitchenbyvictoria.com/

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