Coconut Pound Cake

Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 15.00 porciones
Cuisine: Local
Ingredients: 1 cup Granulated Sugar; 1 Cup Butter unsalted; 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

Total: 50min

Preparation: 15min

Cooking: 25min

Presentation: 10min
Portions: 15.00
Difficulty: Easy

Utensils

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

Ingredients

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

Instructions

Preheat oven at 350 degrees F. Using pan spray grease a 9 inch baking tin.
Using an electronic mixer cream butter and sugar until light and fluffy. Add eggs one a time, mixing on low speed after each.
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.
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.
Remove from oven and allow to cool slice into 15 wedges and serve with your favourite frosting