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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 8 servings |
||
| Calories 559 | ||
| Calories from Fat 243 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.0g | 41% | |
| Saturated Fat 17.9g | 89% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 294mg | 12% | |
| Potassium 122mg | 3% | |
| Total Carbohydrate 73.2g | 24% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 48.4g | ||
| Protein 7.5g | 14% | |
Coconut Pound Cake (Using Coconut Milk)
By: chef_cmontes
Jun 12, 2009
I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected 
This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth".
SERVES 8 , 1 loaf
Ingredients
- 4 eggs
- 2 cups all-purpose flour
- 3/4 cup butter, softened
- 3/4 cup coconut milk, unsweetened
- 1/2 cup shredded coconut, unsweetened
- 1 3/4 cups sugar
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Directions
1
Preheat over to 325 degrees.2
Greese and flour 1 loaf pan, set aside.3
In a mixing bowl, mix softened butter and sugar together until fluffy.4
In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.5
Add eggs, one at a time into butter/sugar mixture. Mix well.6
Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).7
Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
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Featured Reviews for This Recipe
From: javorice
On Jun 17, 2009
Excellent! Used a little bit less sugar/personal preference/. Just perfect balanced taste. I like it with cup of milk or coffee. I just have to be careful not to eat whole loaf(-:.
From: michEgan
On Jun 15, 2009
I found this recipe to be a very good one. I used this pound cake for stawberry shortcake. It was great! I used the low fat coconut milk, and I did add a cup of coconut. Plus I added coconut flour 1/2 c. It was very very good! This is a recipe to be made often!!! Thank you very much for sharing it with us! YUM!
From: Marie Nixon
On Aug 14, 2009
I will make this pound cake again. I followed the instructions exactly. I froze the cake for 2 weeks, defrosted it on the counter and it was so moist and delicious. Thanks for a really great recipe.
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