Easy Coconut Pound Cake baketitude


Eggless Buckwheat Banana Paniyaram kuttu ke Appe Navratri
Coconut is my new favorite cake. It’s mild ,buttery and so yum. 
And then you make it like a pound cake. It becomes even better. 
And you know what’s better than plain coconut? 
Toasted coconut.
I picked up this bag of coconut chips from a gourmet store,and believe me, I couldn’t stop eating them till I had to shake out the coconut powder onto my hands. 
The end of the packet was a bigger disappointment, than the battery of my phone dying just when Denerys Targaryen says Dracarys!
Like, so disappointing.
So ,yes ,I’d watched and rewatched the last few seasons of Game of Thrones a few times too often. And I know I’m not the only one who’s obsessed.
Back to the cake, I baked it the first time in the Nordic Ware Heritage Bundt . I make my big cakes in the bundt tin. Its beautiful, and can pass without frosting and everyone loves the extra crust, See my Earl Grey Lavender Tea Cake here.
And then when I was in Delhi at the parents home, I didn’t have the Bundt with me. 
So I decided to convert it into sponge and Frost it. 
All I did was separate the eggs and bake the cake in two tins. Then I frosted those cakes with a coconut buttercream. But that’s a different blog post. 
Let’s make this tea cake first. 
If you have a Nordic ware Bundt you’ll need to grease and flour it really well. But because this is a rich pound cake,it comes out so easily.
If you’ve the silicone heritage Bundt cake mould,that’s just the easiest way to remove your cake. 
And if you bake this in a regular tin, grease and line two 6 inch cake tins. Make sure you line the bottom with parchment paper. 
That one circle becomes a blessing… almost like a circle if life. If you’re lucky,your paper peels of clean.  I take it as a sign. 
A sign of all things good to come. Then you can be a great eco warrior and reuse that circle of life.. er parchment paper. 
Bakers are notorious for using too much. Too much sugar, too much paper, plastic and too much screen time on Instagram and television too. 
You can serve the Bundt as it is. 
Or do what I do. 
Make a light syrup with lemon juice and thyme and pour over. So most of the syrup penetrates into the cake.
Some crystalizes at the crust and some is a sticky but at the bottom. So you get a different texture and taste with subsequent bites. 
As unpredictable as life. 
Told you I’m all about life lessons and a free for Life, life coach.
I use the Ossoro Essences. Less to use and great aromas.
Ok, so now make the cake. 
Gather all the ingredients and start. 
 
Easy Coconut Pound Cake
A delicious ,tropical twist to the regular pound cake . Its light, aromatic and tastes amazing even after days in the fridge.
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Ingredients
  1. 1 cup or 225 GM's butter at room temperature
  2. 2 1/2 cups caster sugar-not icing sugar not granular
  3. 4 eggs
  4. 2 tsp creamy coconut essence
  5. 1/2 cup coconut milk
  6. 1 tsp vanilla essence
  7. 2 tsp baking powder
  8. 1 tsp salt
  9. 1 cup dessicated coconut or fresh coconut (see notes)
  10. 2 1/2 cup normal maida or all purpose flour
  11. 1/2 cup toasted coconut flakes
  12. For the lemon and thyme syrup
  13. 1/2 cup water
  14. 1/2 cup sugar
  15. 6-7 springs of thyme
  16. Juice of 3 lemons
Instructions
  1. Grease and line your cake/loaf tins or grease and liberally dust your Bundt tin.
  2. Make sure your ingredients are at room temperature.
  3. Preheat your oven to 180°C.
  4. Place the soft butter in a bowl and pop in the sugar.
  5. Whisk till the butter is light and fluffy and pale and the sugar is well Incorporated.
  6. Beat in an egg at a time.
  7. Add in the coconut essence or extract and beat well.
  8. In the mean while sift the flour, salt and baking powder together twice.
  9. Mix in the dessicated coconut well so there are no lumps at all.
  10. Now remove the beater and use your spatula.
  11. Fold in the flour mix in three parts and alternate with the coconut milk.
  12. If you still feel the cake batter is too dry, add a spoon or two more of coconut milk.
  13. Scrape into your tin and smoothen the top.
  14. Bake in the centre of the oven for 45-50 minutes.
  15. Boil the sugar ,thyme and water till it reduces and the syrup tastes of thyme. Add the lemon juice and stir.
  16. Strain and reserve .
  17. Turn off the heat and
  18. Check if it's done with a toothpick , inserting it at a slant.
  19. If it comes clean, remove the cake and allow it to cool and then remove from tin.
  20. Place cake on a wire rack with tray underneath.
  21. Prick with the toothpick all over and pour the syrup slowly so that it can penetrate into the holes.
  22. Allow to cool.
Notes
  1. I use salted Amul butter. Unsalted is fine.
  2. I use the Ossoro Creamy coconut essence.
  3. If you use fresh coconut, peel, grate and lightly toast the coconut.
  4. Cool the coconut before adding to the batter.
  5. I'm using dessicated coconut and not coconut flour. Coconut flour will drink up all the liquid,while dessicated coconut will not.
Baketitude https://www.baketitude.com/
 
 
 
Top with toasted coconut flakes and serve with tea. 
The cake will keep at room temperature for three days in the India summers. And in the fridge for a good 15 days. If it lasts that long ,that is.
A slice of this cake with pineapple jam is the perfect breakfast if you believe in desserts for breakfast. 
If you have a supply of fresh coconuts, you can grate the flesh of the coconut and use that instead of the dessicated coconut instead. Just ensure you lightly toast the coconut first to remove excess moisture. 
I have used coconut milk made from coconut cream and also made from coconut powder in this cake. It works as well as fresh milk. Coconut essence adds another layer of flavour. Ever since I baked a chocolate cake with coconut extract like one from the Greys anatomy ,Im a super fan of coconut extract/essence. You should try it out too. 
I snowed icing sugar over, just for the effect. You can skip the mess. 

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Disclaimer: I am not a certified dietitian. I have only shared what works for me. Please consult with your doctors before starting a Ketogenic Diet.

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Eggless Buckwheat Banana Paniyaram kuttu ke Appe Navratri

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