100% Coconut Pound cake

Name: 100% Coconut Pound cake
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: Coconut Poundcake:; Butter 80g; Powdered Sugar 75g; Coconut Powder 41g; Almond Powder 16g; Eggs 94g; Cake Flour 65g; Baking Powder 1.6g; Coconut Rum Syrup:; Water 30g; Sugar 15g; Malibu(or other rum) 5g

Simply full of coconut

by Hanbit Cho May 25, 2022

written by Hanbit Cho May 25, 2022

Print Recipe

Coconut Pound cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a legitimate coconut pound cake. I thought a lot about how to add more coconut and the solution was to simply fully cover it with coconut powder! Voila!

Follow along with the 📝 recipes below👇🏾👇🏾

Pin Print
100% Coconut Pound cake

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coconut Poundcake:

Butter 80g
Powdered Sugar 75g
Coconut Powder 41g
Almond Powder 16g
Eggs 94g
Cake Flour 65g
Baking Powder 1.6g

Coconut Rum Syrup:

Water 30g
Sugar 15g
Malibu(or other rum) 5g

Instructions

Coconut Poundcake:

Lightly beat the butter.
Sift in the powdered sugar/coconut powder/almond powder and mix.
Sift in 1/3 of the cake flour/baking powder.
Gradually add the eggs.
Sift in the rest of the cake flour/baking powder.
Pipe it into the cake pan.
Bake it at 165℃ for 20mins. If using a larger pan, raise the temp slightly and increase the time.
When it’s out of the oven, apply the rum syrup while it’s hot.
Let it cool down completely on a cooling rack.

Coconut Rum Syrup:

Melt the sugar in water (microwave) and then add in the malibu.

Finishing off:

Once the pound cake has completely cooled down, apply white chocolate (coating or couverture chocolate) with a brush and cover it with coconut powder.

Notes

Quantity:

Two mini pounds cakes (pan size: 4.5 x 4.5 x 12.5cm)
All ingredients need to be at room temp (approx. 20°C).

How to store:

Store in an air-tight container at room temp for up to 3~4 days.

Recipe video

Enjoy

Let us know what you think of today’s 100% Coconut Pound cake tips, tricks, and hacks!

Coconut Pound cake

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

100% Coconut Pound cake

Simply full of coconut