Moist Coconut Pound Loaf Cake

Name: Moist Coconut Pound Loaf Cake
Cuisine: Indian
Ingredients: 1 3/4 cups or 225 gms Plain/All Purpose Flour (Sieved); 1 1/2 cups or 290 gms Brown Sugar/Regular Sugar; 3/4 cup or 175 gms Softened Butter; 3/4 cup or 175 ml Coconut Milk; 4-6 tbsp Desiccated/Shredded Coconut; 3 Eggs (Lightly beaten); 1 tsp Baking Powder; 1/2 tsp Salt

Rosalyn John @rosalyn_kitchen227

#sweettooth
#masterchef
#risenshine
#breads
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Made this cake in Air Fryer.
Light, Soft and so Delicious. The texture of this coconut pound cake is a fine crumb and very moist. It's a perfect cake to go with a cup of tea. This Cake is freezer friendly. There won't be any loss of quality once defrosted.

#sweettooth
#masterchef
#risenshine
#breads
#5pm
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#sweettooth
#masterchef
#risenshine
#breads
#5pm
#chefbypassion

Saved

Ingredients

1 3/4 cupsor 225 gms Plain/All Purpose Flour (Sieved)
1 1/2 cupsor 290 gms Brown Sugar/Regular Sugar
3/4 cupor 175 gms Softened Butter
3/4 cupor 175 ml Coconut Milk
4-6 tbspDesiccated/Shredded Coconut
3Eggs (Lightly beaten)
1 tspBaking Powder
1/2 tspSalt

Saved

Steps

1

Heat oven to 160C, 300F. Grease and line your baking tin.
2

Get all your ingredients ready ie. Coconut, Sieve the Flour, and add Salt and Baking Powder to the Flour egg.
3

Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4

Slowly add the beaten Eggs to the mixer, on low speed, a bit at a time. If the mixture starts to curdle or split, add a spoonful of sieved flour. Keep adding the eggs, and a bit of flour, if necessary, till all the Eggs are added.
5

Add half the coconut milk with half of the Flour. Keep the mixer on slow speed. Once combined, add shredded/desiccated coconut and rest of the coconut milk and flour.
6

Pour the mixture into a greased and lined cake tin. The batter will fit in a 9"or 12" cake tin. Bake for 1 hour and 15 minutes. Please do check after 50 minutes as there is a variation in different ovens. If using Bundt tin, cook time is 1 hour 5 minutes.
7

Please do a test by poking a skewer in the middle. If it comes out clean, it means that the cake is done.
8

Topping: While the cake is still hot, using a skewer, prick holes all over the top of the cake till the bottom of the cake. Add 2 tbsp powdered sugar to the coconut milk and mix till it dissolves. Pour the sweetened coconut milk all over the surface of the cake. Immediately sprinkle dried coconut all over so it sticks. Allow to cool. Store in airtight container. It taste best the next day.