A delicious coconut pound cake. This well-flavored, mellow cake will delight the youngest and the oldest alike for dessert or tea, and why not for breakfast?
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the pound cake recipe
(for 8 people):
- 4 eggs
- 1 cup (200g) of caster sugar
- 1 packet of vanilla sugar
- 1 cup (100g) of flour
- 1 cup (100g) of starch
- 1 teaspoon baking powder
- 4 1/2 ounces (125g) grated coconut + 1 ounces (30g) for decoration
- 2 tablespoons dark rum
- 7 ounces (200g) of butter
- 3 tablespoons apricot jam + 2 tablespoons water
Directions
1. Beat the eggs with your mixer on high speed for 2 minutes, then add sugar and vanilla sugar gradually while continuing to beat.
2. In a bowl, mix the flour, cornstarch, and baking powder, then add this mixture gradually to the egg/sugar mix.
3. Add 4 1/2 ounces (125g) of grated coconut and stir into the batter with the rum.
4. Melt the butter and add it to the preparation.
5. Pour this mixture into a greased bundt pan that you previously buttered and floured, level the surface of the dough, then place in a preheated oven 340°f (170°c) for about 50 minutes.
For the topping:
Pass the jam through a Chinese strainer, then dilute it with 2 tablespoons of water. Drizzle it generously on the cake right out of the oven and sprinkle with shredded coconut.
Photo credit: © Eatwell101.com
Easy Pound Cake Recipe
Moist with a soft Pound Cake for dessert or tea, and why not for breakfast
- 4 eggs
- 1 cup (200g) of caster sugar
- 1 packet of vanilla sugar
- 1 cup (100g) of flour
- 1 cup (100g) of starch
- 1 teaspoon baking powder
- 4 1/2 ounces (125g) grated coconut + 1 ounces (30g) for decoration
- 2 tablespoons dark rum
- 7 ounces (200g) of butter
- 3 tablespoons apricot jam + 2 tablespoons water
Instructions
- Beat the eggs with your mixer on high speed for 2 minutes, then add sugar and vanilla sugar gradually while continuing to beat.
- In a bowl, mix the flour, cornstarch, and baking powder, then add this mixture gradually to the egg/sugar mix.
- Add 4 1/2 ounces (125g) of grated coconut and stir into the batter with the rum.
- Melt the butter and add it to the preparation.
- Pour this mixture into a greased bundt pan that you previously buttered and floured, level the surface of the dough, then place in a preheated oven 340°f (170°c) for about 50 minutes.
For the topping:
- Pass the jam through a Chinese strainer, then dilute it with 2 tablespoons of water. Drizzle it generously on the cake right out of the oven and sprinkle with shredded coconut.
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