It’s that time of the year again…time to bake…time to try new things… time to push my limits !!! It is dad’s birthday. I’m always motivated to try something new for him.
He expects me to :-).
Amongst the many flavours he loves, Coconut is high on his list. Be it Malibu, the Caribbean White Coconut Rum or the Bounty Chocolates or the good old simple local bakery-made Coconut Macaroons.
But then who doesn’t like coconut macaroons? It’s a sweet comforting flavour that makes you happy.
This time for dad’s birthday I had other plans…. instead of a cake I wanted to make Cream Rolls or Cream Horns for him. Something he had been telling me to make for almost 4 years now, but I always shied away from them.
So while the cream horns were in the making (recipe coming up in my next post), I had time at my hand and thought that a birthday is never complete without a cake. So I set off looking for the right cake for him and instantly knew it had to be a coconut cake.
Found this absolutely amazing recipe, tweaked it a bit and voila….one of the best cakes I’ve ever made :-). Absolutely happy with the results and everyone loved it !!
Coconut Colada Pound Cake
175 g, ¾ cup Softened Butter
175 ml, ¾ cup Coconut Milk
290 g, 1 ½ cups Regular Sugar
4 – 6 tbsps Desiccated Coconut
225 g, 1 ¾ cups Plain / All purpose Flour (sieved)
1 ½ tsp Baking Powder
1 tsp Vanilla Essence
For the Topping
4 tbsps Coconut Milk
1 -2 tbsps Desiccated / shredded coconut for sprinkling
1. Heat oven to 180 C. Grease and line your baking tin. If using a Bundt Mould, just grease it. ( I used a bundt mould)
2. Sieve the flour and baking powder together.
3. Cream the butter and sugar until a pale light colour.
4. Add eggs, one at a time on a low speed setting. If the mixture starts to curdle or split, add a spoonful of your sieved flour.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the desiccated coconut and vanilla essence.
6. Transfer the cake mixture to the greased and lined cake mould and bake in a preheated oven at 180 C for one hour or till the cake is done. (Test with a think skewer. It’s ready if the skewer comes out clean once inserted on the side of the cake).
7. While the cake is baking take the coconut and toast is lightly till golden brown. Be careful, it browns quickly.
8. When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The cake will quickly absorb the liquid. Then immediately sprinkle the dried coconut all over so it sticks.
Happy Baking !!