Coconut Pound Cake

Name: Coconut Pound Cake
Prep time: 15 s
Cook time: 25 s
Total time: 50 s
Yield: 15
Cuisine: Local
Ingredients: 1 Cup Butter unsalted; 1 cup Granulated Sugar; 4 Mediums Eggs; 1 Tablespoon Vanilla Essence; 2 1/2 Cups All-Purpose Flour; 1/2 Tablespoon Baking Powder; 1/2 Teaspoon Salt; 1/2 Cup MAGGI® Liquid Coconut Milk; 1 Cup Nuts Coconut Meat Dried (Desiccated) Sweetened Shredded

Difficulty Easy

Portions: 15

Total 50 min

Utensils

Round cake pan

Handmixer

Bowl

Oven

Metal Skewers

Knife

Ingredients

1 Cup Butter, unsalted 2 sticks
1 cup Granulated Sugar
4 Mediums Eggs
1 Tablespoon Vanilla Essence
2 1/2 Cups All-Purpose Flour
1/2 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup MAGGI® Liquid Coconut Milk
1 Cup Nuts, Coconut Meat, Dried (Desiccated), Sweetened, Shredded

Instructions

1. Preheat oven at 350 degrees F. Using pan spray grease a 9 inch baking tin.

2. Using an electronic mixer cream butter and sugar until light and fluffy. Add eggs one a time, mixing on low speed after each. Add vanilla

3. Combine dry ingredients together. Using a rubber spatula or wooden spoon fold dry ingredients into creamed mixture. Fold in Maggi Liquid Coconut Milk and shredded coconut.

4. Pour batter into baking tin. Bake for 25 to 30 minutes. Insert a tooth pick in the centre of the cake to test doneness. If tooth pick comes out clean the cake is ready.

5. Remove from oven and allow to cool slice into 15 wedges and serve with your favourite frosting

INFORMACIÓN NUTRICIONAL
249.8 kcal = 1,046kj /per portion

Carbohydrates	32.6 g
Energy	249.8 kcal
Fats	11.3 g
Fiber	0.8 g
Protein	4.3 g
Saturated Fats	6.5 g
Sodium	141.9 mg
Sugars	16.2 g

Coconut Pound Cake