| 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 |
-
Total
50 -
difficulty
Easy
Coconut Pound Cake
Utensils
-
Bowl
-
Knife
-
Oven
-
Handmixer
-
Metal Skewers
-
Round cake pan
Ingredients
Portions: 15
- 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
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