Coconut Pound Cake

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Difficulty Easy
Portions: 15
Total 50 min

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

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