Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and line it with parchment paper.
2. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and coconut extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 60-70 minutes
Temperature:
350°F (175°C)
Serving size:
1 slice
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 200mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the recipe.
- Whole milk can be used instead of coconut milk, but the coconut flavor will be less pronounced.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut, but the cake will be less sweet.
Variations:
- Add 1 cup of chopped macadamia nuts to the batter for a tropical twist.
- Drizzle the cooled cake with a glaze made from powdered sugar, coconut milk, and coconut extract.
- Serve the cake with whipped cream and fresh berries.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning the recipe.
- Do not overmix the batter, as this can result in a tough cake.
- Toast the shredded coconut before adding it to the batter for a deeper flavor.
Storage instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a platter or cake stand and dust it with powdered sugar. Garnish with fresh berries and sprigs of mint.
Garnishes:
Fresh berries, sprigs of mint, powdered sugar.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad, whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through after the recommended baking time, continue baking it in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before beginning the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
Pound cake is a traditional American dessert that dates back to the 1700s. It was originally made with a pound each of butter, sugar, flour, and eggs, hence the name. Coconut pound cake is a modern twist on this classic recipe.
Flavor profiles:
Coconut pound cake is sweet and buttery with a tropical coconut flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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