Buttery Coconut Pound Cake
ID: 080d48dd...
A soft, moist, and rich pound cake packed with a buttery flavor and topped with fragrant desiccated coconut. It is easy to make with simple ingredients, making it an excellent accompaniment to afternoon tea or coffee.
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🍳 Cooking Flow
Whisk the eggs with vanilla extract. → Cream softened butter with sugar, then slowly beat in the whisked eggs in three batches. → Sift in flour and baking powder, fold, then mix in milk and desiccated coconut. → Pour into a lined loaf pan, top with extra coconut, and bake at 170°C for 40 minutes. → Cool completely, wrap tightly, and let it rest for 24 hours to develop moisture and flavor.
Cooking Steps
Brief Cooking Order
Whisk the eggs with vanilla extract. → Cream softened butter with sugar, then slowly beat in the whisked eggs in three batches. → Sift in flour and baking powder, fold, then mix in milk and desiccated coconut. → Pour into a lined loaf pan, top with extra coconut, and bake at 170°C for 40 minutes. → Cool completely, wrap tightly, and let it rest for 24 hours to develop moisture and flavor.
Introduction
A soft, moist, and rich pound cake packed with a buttery flavor and topped with fragrant desiccated coconut. It is easy to make with simple ingredients, making it an excellent accompaniment to afternoon tea or coffee.
Step 1
Crack two room-temperature eggs into a bowl, add a splash of vanilla extract (optional), and whisk them together thoroughly.
Step 2
In a large mixing bowl, combine 90g of softened butter and 80g of sugar. Mix slightly with a spatula, then beat with an electric mixer until pale and fluffy.
Step 3
Gradually add the whisked eggs to the creamed butter mixture in 3 separate additions, beating well with the electric mixer after each addition.
Step 4
Sift 90g of cake flour and 2g of baking powder into the butter mixture, and gently fold with a spatula.
Step 5
Pour in 20g of milk and continue to fold gently until incorporated.
Ingredients List
Important Notes
Ensure both eggs and butter are at room temperature to prevent the mixture from curdling.
Do not overmix the batter after adding the flour to prevent the cake from becoming dense.
Letting the wrapped cake mature for 24 hours dramatically improves its moistness and butter-coconut aroma.
This recipe is based on visual analysis; please refer to the video for physical texture cues.
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