Coconut Pound cake
This moist and buttery Coconut Pound Cake is loaded with coconut, topped with a glossy chocolate glaze, and finished with a sprinkle of coconut flakes, simple, rich, and irresistible for your afternoon tea party.
Servings: 20 slices
Calories: 104kcal
Equipment
- 1 baking pan 6x3.5 inch
Ingredients
- 100 gr unsalted butter
- 85 gr powdered sugar
- 2 gr salt
- 2 eggs
- 100 gr cake flour
- 30 gr desiccated coconut
- 20 ml fresh milk
- 2 gr baking powder
Decoration
- 100 gr chocolate glaze
- 30 gr coconut flakes
Instructions
- Preheat the oven to 356°F (180°C). Grease a loaf/pound cake pan and line it with parchment. In a bowl, beat butter, caster sugar, and salt until pale and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition.
- Continue mixing until the butter–egg mixture is fully emulsified. Sift in cake flour. Mix on low speed so the flour does not fly around. Then add baking powder.
- Pour in the fresh milk to loosen the batter. Add desiccated coconut and fold with a spatula until evenly distributed. Transfer the batter to the prepared pan.
- Smooth the surface with a spatula. Bake for about 50 minutes (45–55 minutes depending on your oven) until the top is golden and a skewer comes out clean. Cool 10 minutes in the pan, then lift onto a wire rack to cool completely. Pour over melted chocolate and sprinkle coconut flakes on top. Slice and enjoy!
Video
Notes
- Bring butter and eggs to room temperature – this helps the batter emulsify properly and gives the cake a tender crumb.
- Use good-quality butter – since this is a butter-based cake, a premium butter makes a big difference in flavor and moisture.
- Don’t overmix after adding flour – once the dry ingredients are in, mix on low speed or fold gently to avoid a dense cake.
- Toast the coconut first (optional) – lightly toasting desiccated coconut enhances its nutty flavor and aroma.
- Check your oven early – every oven bakes differently; start checking at the 45-minute mark with a skewer test.
- Cool completely before glazing – if the cake is even slightly warm, the chocolate glaze will melt and slide off.
- For clean slices – dip a sharp knife in hot water, wipe dry, then slice through the glaze and cake smoothly.
Nutrition
Serving: 1slice | Calories: 104kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg