Coconut Pound Cake

18
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"This is a delicious cake which uses up half a can of coconut milk - which I make when I have to use up the remaining coconut milk from other recipes. It also freezes well."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (73.9 g)
  • Calories 257.9
  • Total Fat - 13.5 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 70 mg
  • Sodium - 199.1 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 15.9 g
  • Protein - 3.9 g
  • Calcium - 47.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and flour a bundt pan

Step 3

In a large mixing bowl and electric beaters beat the sugar and butter until light. Add eggs and mix until lemon colored (5 minutes).

Step 4

Mix in coconut milk, water and extract.

Step 5

Add dry ingredients (flour - salt), mix well to combine.

Step 6

Continue beating for 2 minutes.

Step 7

Spoon into prepared pan.

Step 8

Bake for 55-65 minutes or until toothpick inserted in center comes out clean.

Step 9

Cool in pan for 10 minutes and then remove cake from pan finish cooling on rack.

Tips & Variations


No special items needed.

Related

Luvcookn

This cake has such a lovely velvety texture and wonderful flavour! I made up a simple frosting of butter, icing sugar, coconut milk and coconut extract to pull the flavours from the cake. Topped it with toasted coconut. DH loved the cake. Will be making this for my visiting family soon. Thank you Ellie for sharing. Made for Billboard Recipe Tag.

review by:
(18 Feb 2015)