Coconut Pound Cake is really a traditional tea cake. And if you are thinking, ‘Well WTF is a tea cake as opposed to a normal cakey cake?’ – well I’ll tell you. A tea cake is a light cake that doesn’t necessarily require icing but is just as good with a smear of butter instead. Remember like Grandma used to serve cake to you as a child? This cake is just like that – it has a very light coconut icing – but meh – you don’t even NEED it at all.
Method
-
Preheat the oven to a low-ish 160 degrees.
-
Line a loaf tin with baking paper and give it a light spray with canola oil and set aside.
-
Beat together the butter and caster sugar until it is light and fluffy - and you can't detect any sugar granules in the mix.
-
Beat the eggs together in a small bowl.
-
Sift together the flour and salt.
-
Slowly start adding the eggs, and alternate with the dry ingredients.
-
Slowly add the coconut milk whilst still beating.
-
Fold through the coconut.
-
Pour the batter into the prepared loaf tin and bake for 1 hour and 15 minutes.
-
Allow cooling on a wire rack.
-
Serve cooled with butter.
-
Once the cake is totally cool, double wrap in plastic wrap and freeze for up to two months.
