100% Coconut Pound cake

Simply full of coconut

by Hanbit Cho
Coconut Pound cake

Coconut Pound cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a legitimate coconut pound cake. I thought a lot about how to add more coconut and the solution was to simply fully cover it with coconut powder! Voila!

Follow along with the 📝 recipes below👇🏾👇🏾

Coconut Pound cake
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100% Coconut Pound cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Coconut Poundcake:

  • Butter 80g
  • Powdered Sugar 75g
  • Coconut Powder 41g
  • Almond Powder 16g
  • Eggs 94g
  • Cake Flour 65g
  • Baking Powder 1.6g

Coconut Rum Syrup:

  • Water 30g
  • Sugar 15g
  • Malibu(or other rum) 5g

Instructions

Coconut Poundcake:

  1. Lightly beat the butter.
  2. Sift in the powdered sugar/coconut powder/almond powder and mix.
  3. Sift in 1/3 of the cake flour/baking powder.
  4. Gradually add the eggs.
  5. Sift in the rest of the cake flour/baking powder.
  6. Pipe it into the cake pan.
  7. Bake it at 165℃ for 20mins. If using a larger pan, raise the temp slightly and increase the time.
  8. When it’s out of the oven, apply the rum syrup while it’s hot.
  9. Let it cool down completely on a cooling rack.

Coconut Rum Syrup:

Melt the sugar in water (microwave) and then add in the malibu.

Finishing off:

Once the pound cake has completely cooled down, apply white chocolate (coating or couverture chocolate) with a brush and cover it with coconut powder.

Notes

Quantity:

Two mini pounds cakes (pan size: 4.5 x 4.5 x 12.5cm)
All ingredients need to be at room temp (approx. 20°C).

How to store:

Store in an air-tight container at room temp for up to 3~4 days.

Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s 100% Coconut Pound cake tips, tricks, and hacks!

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