Finally I’ve got a bake that’s turned out well, after a weekend of fails this glorious pound cake made up for all the disappointment it’s heavenly. I’m so in love with this cake and you’ll be too, I guarantee it!
After not posting anything for around two weeks, I’m back with a whole lot of great recipes, this one included. Be sure to keep checking back as I’ll be posting regularly for the next week or so. I’ve got so many recipes I want to try and I’m so excited to get back into blogging and sharing them with you all.
The first recipe on my list is this Triple Coconut Pound Cake with my homemade vanilla salted caramel drizzle. Originally I was going to drizzle the cake with a lime powdered sugar icing but when I found a little bit of salted caramel in my cupboard I knew it was going to work with coconut. If you remember I used it for my Vanilla Salt Salted Caramel Cookie Cake and seeing as that went down a treat I couldn’t resist the opportunity to use the last of it up.
It’s the crumbliest, creamiest, most tender cake I’ve made to date! It’s so light I could barely slice it in one piece, I did manage to get one slice that held and that’s the one in the photo. If you make this cake you won’t be able to stop picking at it, it’s rather moreish If I say so myself.
I knew this cake was going to be a winner when I licked the batter from the spatula, I wanted to eat the whole lot, it’s a good job I’d put it in the oven. Trust me on this one it’s going to be the best coconut cake you’ve ever tasted. I loaded this coconut pound cake with three different types, raw coconut chips, LorAnn Coconut Baking Emulsion and coconut cream. I believe using coconut cream makes the crumb silky and tender whilst keeping it fresher for longer so it won’t dry out. Although there’s no problem with this cake drying out, it just simply won’t get the chance as it’ll be gone before you know it. It’s just that good!
I’ve used LorAnn baking emulsions and oils before and I simply adore the coconut baking emulsion, it gives such a great natural flavour. The raw coconut chips gives the cake a nice textural contrast, whilst the crumb is soft you get little bites of chewiness from the chips. I also toasted some and sprinkled them on top for more bite.
The salted caramel drizzle on top is the perfect sticky topping, it’s oozed into the crust of the pound cake and will fill each bite will caramel-y goodness. If you don’t have any then don’t fret, it’s not essential to enjoy this cake, it’ll be just as good on its own. I’ve become a great fan of coconut recently and this cake has such perfect flavours, if you’re a coconut lover then this cake will have you swept of your feet, it’ll be hard to find a pound cake that a more tropical and creamy coconut flavour than this one. Fact!
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Yields – One, 2lb Loaf
- 225 grams (1 cup) Unsalted butter at room temperature
- 350 grams (1 3/4 cup) Caster sugar
- 3 Large eggs
- 1 teaspoon Pure vanilla extract
- 1 teaspoon LorAnn Coconut Baking Emulsion
- 185ml (3/4 cup) Coconut cream
- 50 grams (1 cup) Raw Shredded Coconut Chips
- 280 grams (2 1/2 cups) Plain flour
- 2 teaspoon Baking powder
- Large pinch of Maldon sea salt
- Vanilla Salt Salted Caramel
- Pre-heat the oven to 175C (350F) , grease a 2lb loaf tin and line it with parchment paper leaving enough overhang enabling you to lift it out easily.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter, sugar, vanilla extract and coconut emulsion until you have a smooth and creamy mixture. This should take 5-8 minutes. Scrape the bowl down with a spatula.
- Add the eggs one at a time, mixing well before each addition. Again scrape your bowl down with your spatula.
- In a medium bowl combine the flour, baking powder and salt then add a 1/3 of this to your batter mixing until just incorporated then add 1/2 the coconut cream, again mixing until just incorporated and continue to do this until everything has been mixed into the batter.
- Fold through the coconut chips and spoon into your cake tin. Bake for 55-1 hr 10 minutes or until a cake tester inserted unto the centre comes out clean.
- Leave to cool on a wire rack for 20 minutes before removing from the tin and leaving to cool completely on the wire rack.
- Once cool, gently head the salted caramel meanwhile poke holes on top of the cake. Drizzle the salted caramel on top and sprinkle with some coconut chips.
* Recipe slightly adapted from Chef in Training
* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.