The coconut pound cake is a soft pantry cake ideal for breakfast and snack time (but I can assure you that even a slice at the end of a meal is not bad at all). It is quick to prepare and really easy to make. If you want to make it even more delicious, just spread your slice with some Nutella or jam and you’ll feel the goodness.
Other pound cake recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coconut Pound Cake
- 1 3/4 cups type 1 flour
- 3/4 cup grated coconut
- 3 eggs (medium)
- 3/4 cup brown sugar (+ extra for sprinkling on top)
- 1/2 cup coconut yogurt
- 1/4 cup corn oil
- 1 1/2 tbsp Marsala wine (optional)
- 1 packet baking powder (16 g)
- powdered sugar (for dusting – optional)
Tools
- 1 Bowl
- Electric Whisks
- Sieve fine-mesh
- 1 Spatula
- Pound Cake Mold
Preparation of the Coconut Pound Cake
In a large bowl, place the eggs together with the sugar and work with electric whisks for a long time until you get a light and frothy mixture.
Add the yogurt and whisk again.
Then add the Marsala and then the oil, pouring it in a thin stream with the whisks running. I recommend not skipping the liquor because it gives the cake a very pleasant aroma.
At this point, mix the type 1 flour with the baking powder and gradually add them to the mixture, sifting them through a fine-mesh sieve and incorporating them with a spatula.
Also add the grated coconut and mix perfectly.
Pour the mixture into a pound cake mold and sprinkle the surface with some brown sugar.
About the MOLD: you can use a classic 9.5 x 3.5 inches or 8 x 4.5 inches one, like mine. If you want to buy this mold, you can find it online by clicking HERE. For this pound cake, I did not use the decor that remains below and on the sides because I like to see the typical central cut of the cake once baked. However, the mold is beautiful and you can sneak a peek at the final result in my lemon delight.
Bake the coconut pound cake in a preheated static oven at 340°F for about 40 minutes. Do the toothpick test and check that it comes out dry and clean when inserted in the center. If not, extend the baking time by a few minutes.
Remove the coconut pound cake from the oven and let it cool completely before taking it out of the mold and transferring it to the serving plate. If you like, you can dust it with some powdered sugar. Enjoy! Paola
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