Coconut Pound Cake
Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.
- Serves: 8 persons
- 6tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
- 2cups/256 grams all-purpose flour, plus more for dusting the pan
- 2teaspoons baking powder
- ½teaspoon kosher salt
- 1cup/200 grams granulated sugar
- 6tablespoons/85 grams softened coconut oil
- 3large eggs, at room temperature
- 1cup/240 milliliters canned coconut milk
- 1packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)
Step 1Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
Step 2In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
Step 3In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
Step 4Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
Step 5Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
Step 6Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
Step 7Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.