Coconut pound cake with a dark chocolate topping that you will really love. Perfect for breakfast, for a snack, very easy and quick to make and dedicated to coconut lovers who, as we know, pairs wonderfully with chocolate, which is, of course, optional. Made with yogurt, like the yogurt and chocolate chip bundt cake.
Let’s get to work and prepare the Coconut Pound Cake together.
OTHER YOGURT DESSERTS
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the coconut pound cake
- 3 eggs
- 1.6 cups all-purpose flour
- 1.25 cups desiccated coconut
- 1 packet baking powder
- 3/4 cup granulated sugar
- Half lemon zest
- 1 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 3.5 oz dark chocolate
- 2 tbsps desiccated coconut
Tools
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- Electric beaters
- Pound cake molds
Steps for preparing the coconut pound cake
Break the eggs and place them in a bowl. Add the sugar and beat them with electric beaters until light and fluffy. While still beating, slowly add the vegetable oil.
Mix in the sifted flour and baking powder, desiccated coconut, yogurt, and grated lemon zest. Finish with a pinch of salt and stir until you have a smooth batter. Line a pound cake mold (mine is 12 inches) with parchment paper. Pour in the batter and bake at 356°F, static, for about 45 minutes; do the toothpick test anyway.
Coarsely chop the chocolate. Melt it in a bain-marie or microwave. Let it cool slightly. Remove the pound cake from the mold once it has cooled. Spread the melted chocolate over the top and decorate with the remaining coconut.
Storage
The pound cake keeps for two or three days under a glass dome.
