Craving a special breakfast? Try my coconut milk pound cake without butter! Soft as a cloud, light, and super fragrant!
I’ve always loved the smell and taste of coconut, and this super soft breakfast cake is truly special!
It prepares in a moment, perfect for dipping but also to enjoy with creams and jams as you like.
I had never used coconut milk before, mainly because I can’t always find it.
At the first opportunity, I didn’t let it slip and got straight to work!
For my breakfast, I made a soft and delicious coconut milk pound cake! A pantry cake simple and genuine, perfect for the whole family ❤️
Moreover, coconut milk, like almond, soy, or rice milk, is lactose-free, making it perfect even for intolerances.
It prepares in a moment, with just a few simple ingredients, one of which, coconut milk, is essential to achieve that typical fragrance and texture of coconut-based cakes.
Eggs, sugar, coconut milk, oil, flour, shredded coconut, lemon, and baking powder. Here’s the shopping list to make this fragrant little cake.
Moist and so soft it melts in your mouth, it will make your breakfast more beautiful than ever!
Let’s get to our super soft coconut milk pound cake! Here’s the procedure.
Read until the end, you’ll find tips on executing this recipe and a little gift for you ❤️
Before looking at the preparation, I’ll leave you with a few other delicious recipes that might interest you!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium whole)
- 160 g brown sugar (or white)
- 200 g coconut milk (not a drink but coconut milk, usually found in a can)
- 85 g seed oil
- 50 g shredded coconut (coconut flour is also fine)
- 1 lemon (grated peel)
- 200 g flour
- 1 packet baking powder for desserts
Tools
- Bowl
- Small Bowl
- Mixer
- Spatula
- Pound Cake Mold
- Sifter
- Grater
Steps
Wash a preferably organic lemon thoroughly, dry it, and then grate all the peel.
Place it in a small bowl, add the shredded coconut, and mix with your hands. Set aside.
In a bowl, break the medium whole eggs and add the brown sugar (white sugar is also fine).
Mix for about 5 minutes with an electric mixer. A hand whisk will also work, but it will take more than five minutes!
You need to get a fluffy and foamy mixture. At this point, add the coconut milk and mix.
Then pour in the seed oil and mix. We’re almost done!
Pour the shredded coconut mixed with lemon zest into the mixture, then add the flour and sifted baking powder.
Mix everything well with the mixer or hand whisk until you get a nice homogeneous mixture.
If you used shredded coconut, you’ll notice the flakes are coarser than coconut flour.
I definitely prefer shredded coconut, but you can also use coconut flour, it’s the same 😉
Take a pound cake mold of 10-10.5 inches (if not available, a 9-inch cake pan is also fine).
Butter (or oil) and flour the mold (or line it with parchment paper).
Pour all the mixture inside and level with a spatula.
Bake in a preheated static oven at 350°F for about 35-40 minutes. Or in fan mode for about 30-35 minutes.
The baking time varies based on the mold used and the oven, after 30 minutes do a quick check.
Lightly touch the surface of the cake, if it’s firm do the toothpick test otherwise immediately close the oven and continue for another 5-10 minutes.
Once baked, remove and cool. After about 20 minutes, remove the pound cake from the mold and let it dry on a cooling rack.
Once it’s cold, decorate with powdered sugar (only if you like) and finally enjoy this delicious coconut cake!
I hope you liked this recipe! Come back soon and let me know in the comments if you try it!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
Can I replace coconut milk with coconut drink?
Coconut milk is a natural food that differs from a coconut drink which is an ingredient. The latter is a vegetable drink often with added sugars and flavors and has a liquid consistency.
Coconut milk is extracted from the mature coconut and has a thick and creamy consistency, with a color between white and light grey. In winter, it tends to solidify inside cans. To return it to its natural state, just heat it for a few minutes in a bain-marie.
Even nutritionally, these two products are different.
If you really want, you can replace coconut milk with a coconut drink, preferably unsweetened. However, it might be necessary to add one or two tablespoons of flour if the mixture is too liquid.Can I enhance the pound cake with chocolate chips or nuts?
Sure, you can use almonds, walnuts, pistachios, or hazelnuts. You can use the nuts in flour form, or whole but finely chopped.
Or you can enhance the coconut pound cake with chocolate chips.
In both cases, the amount will be 50 grams.How many days can the coconut pound cake be kept?
It keeps for several days, even 6, and remains soft as long as it’s placed under a cake dome, otherwise, it dries out. Better to avoid aluminum foil.
If it’s particularly hot at home, you can also put it in the fridge. In this case, I recommend cutting the slices you want to consume and letting them temper at room temperature at least an hour before.
Otherwise, to avoid unnecessary worries and especially waste, we can freeze the pound cake. Cut it into slices, place them in a container with a lid, and separate the slices with small pieces of parchment paper.
This way they won’t stick together, and it will be easier to take only the number of slices we need.
