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Coconut Pound Cake

already cooked this dish.
  • Total: 50min
    Preparation: 15min
    Cooking: 25min
    Presentation: 10min
  • Portions: 15.00
  • Difficulty: Easy


  • Bowl
  • Knife
  • Metal Skewers
  • Oven
  • Handmixer
  • Round cake pan

Nutritional information 259kcal = 1,086kj /per portion

  • 4.63 Grams Protein
  • 259.45 Energy
  • 32.73 Grams Carbohydrates
  • 12.19 Grams Fats


  • 1 cup Granulated Sugar
  • 1 Cup Butter, unsalted 2 sticks
  • 4 Pieces Egg
  • 2 1/2 Cups All-Purpose Flour
  • 1/2 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Nuts, Coconut Meat, Dried (Desiccated), Sweetened, Shredded
  • 1 Tablespoon Vanilla Essence
  • 4 Ounces Maggi Liquid Coconut Milk


    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.

    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

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