100% Coconut Pound cake
100% Coconut Pound cake is a medium Korean recipe that serves 4. 460 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr
Cost: $66.12 total, $16.53 per serving
Ingredients
- 60 g Unsalted Butter (room temperature, softened)
- 50 g Powdered Sugar (sifted)
- 30 g Almond Powder (finely ground almond flour)
- 30 g Coconut Powder (unsweetened, finely ground)
- 2 large Eggs (room temperature)
- 80 g Cake Flour (with baking powder) (sifted)
- 50 g Granulated Sugar
- 60 ml Water
- 30 ml Malibu Coconut Liqueur (optional, for flavor)
- 30 g White Chocolate (chopped for melting)
- 20 g Coconut Powder (for coating) (for dusting the finished cake)
Instructions
Prepare the pan
Grease the mini loaf pan thoroughly with softened butter using a pastry brush or paper towel.
Time: PT2M
Cream butter and sugar
In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color.
Time: PT5M
Add almond and coconut powders
Fold the almond powder and coconut powder into the creamed butter‑sugar mixture until just incorporated.
Time: PT2M
Incorporate part of the flour
Add about one‑third of the sifted cake flour (≈27 g) to the batter and mix briefly.
Time: PT2M
Add eggs gradually
Add the eggs one at a time, beating on low speed after each addition until fully blended.
Time: PT3M
Finish adding flour
Add the remaining cake flour and mix just until the batter is smooth and no dry spots remain.
Time: PT2M
Transfer batter to pan
Pour the batter into the prepared mini loaf pan and smooth the top with a spatula.
Time: PT2M
Bake the cake
Place the pan in a pre‑heated oven and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 350°F
Prepare coconut syrup
Combine granulated sugar, water, and Malibu in a microwave‑safe bowl. Microwave on high for about 2 minutes, stirring halfway, until the mixture boils and the sugar is fully dissolved.
Time: PT5M
Brush syrup onto hot cake
Remove the cake from the oven, let it sit for 2 minutes, then brush the hot coconut syrup over the entire surface while the cake is still warm.
Time: PT3M
Melt white chocolate
Place the chopped white chocolate in a microwave‑safe bowl and heat in 15‑second intervals, stirring each time, until smooth and fully melted.
Time: PT2M
Apply glaze and coat with coconut
Brush or drizzle the melted white chocolate over the syrup‑soaked cake to act as a glue, then immediately dust the top generously with the remaining coconut powder.
Time: PT5M
Cool and serve
Transfer the cake to a cooling rack and allow it to cool completely before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 460
- Protein
- 6 g
- Carbohydrates
- 55 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains nuts, Contains dairy
Allergens: Dairy, Eggs, Tree nuts (almond), Gluten, Coconut
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use less), Vegetable shortening (may affect flavor)
- Instead of Powdered Sugar: Granulated sugar (process in blender)
- Instead of Almond Powder: All‑purpose flour (will change flavor)
- Instead of Coconut Powder: Shredded coconut (processed in food processor)
- Instead of Eggs: Egg replacer (for vegans)
- Instead of Cake Flour (with baking powder): All‑purpose flour + 1 tsp baking powder
- Instead of Malibu Coconut Liqueur: Coconut extract + rum
- Instead of White Chocolate: Milk chocolate (will be less white)
Equipment Needed
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Mini Loaf Pan (12 cm × 4 cm × 4 cm)
- Parchment Paper (optional)
- Microwave‑Safe Bowl
- Oven
- Cooling Rack (optional)
- Pastry Brush (optional)
- Microwave
- Knife or Grater (optional)
Critical Steps — Do Not Skip
- Cream butter and powdered sugar until light and fluffy.
- Add flour gradually to prevent the batter from separating.
- Bake until a toothpick comes out clean; do not overbake.
- Brush the hot cake with coconut syrup immediately after baking.
- Use melted white chocolate as a glue before dusting with coconut powder.
Chef Tips from the Video
- For an extra coconut punch, toast the coconut powder lightly before dusting.
- If you prefer a lighter texture, whip the butter and sugar a bit longer during the creaming stage.
- A pinch of salt in the batter enhances the sweet and coconut flavors.
Troubleshooting
Batter separates after adding eggs.
Add the flour in two stages as described, and ensure the eggs are at room temperature before adding.
Cake is dry after baking.
Do not over‑beat the batter and be sure to brush the hot cake with the coconut syrup immediately after removing from the oven.
White chocolate seizes when melting.
Heat in short bursts, stirring frequently, and avoid any moisture getting into the chocolate.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 4 days.
Freezer: Freeze wrapped portions for up to 2 months; thaw in refrigerator before serving.
Room temperature: At room temperature, store in an airtight container for up to 1 day.
Make-Ahead Tips
- Bake the cake a day ahead, store wrapped, and apply syrup and coconut coating just before serving.
- The coconut syrup can be prepared in advance and reheated gently before brushing.
Frequently Asked Questions
What is the cultural significance and history of coconut pound cake in Korean pastry tradition?
While pound cake is originally a Western dessert, Korean pastry chefs like Hanbit Cho have embraced it by infusing local flavors such as coconut, creating a fusion treat that is popular in modern Korean bakeries and cafés.
What are the traditional regional variations of coconut pound cake in Korean cuisine?
In Korea, some bakers add toasted shredded coconut or use Korean rice flour for a lighter crumb. Others incorporate traditional Korean liquors like soju instead of Malibu for a local twist.
How is coconut pound cake traditionally served in Korea?
It is often served as a tea‑time snack, sliced thin and paired with a cup of green tea or Korean barley tea. The cake may also be presented on a decorative plate with fresh fruit for special occasions.
What occasions or celebrations is coconut pound cake associated with in Korean culture?
Mini coconut pound cakes are popular for birthdays, baby showers, and as a small gift during Chuseok (Korean harvest festival) because their bite‑size format is easy to share.
How does coconut pound cake fit into the broader Korean bakery scene?
Korean bakeries often blend Western techniques with Asian flavors; coconut pound cake exemplifies this trend by using the classic creaming method while highlighting coconut, a flavor loved in many Korean desserts.
What are the authentic traditional ingredients for coconut pound cake versus acceptable substitutes?
Authentic ingredients include unsalted butter, powdered sugar, almond flour, coconut powder, cake flour with baking powder, and optionally Malibu coconut liqueur. Substitutes can be all‑purpose flour with added baking powder, regular granulated sugar, or coconut extract with rum if Malibu is unavailable.
What are the most common mistakes to avoid when making coconut pound cake?
Common errors include using cold butter or eggs, adding all the flour at once (which can cause batter splitting), over‑baking, and forgetting to brush the hot cake with syrup, which leads to a dry texture.
Why does this coconut pound cake recipe use powdered sugar instead of regular granulated sugar?
Powdered sugar dissolves more quickly and creates a smoother, finer crumb, giving the cake a softer texture. Granulated sugar works too but may result in a slightly grainier mouthfeel.
How do I know when the coconut pound cake is done cooking?
Insert a thin toothpick or cake tester into the center; it should come out clean or with just a few moist crumbs. The top should be lightly golden and spring back when pressed gently.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho focuses on Korean pastry techniques, modern dessert adaptations, and detailed step‑by‑step tutorials that blend traditional Korean flavors with classic Western baking methods.
How does the YouTube channel Hanbit Cho's approach to Korean dessert cooking differ from other Korean cooking channels?
Hanbit Cho emphasizes precise pastry fundamentals such as the creaming method, temperature control, and ingredient ratios, offering a more technical, bakery‑style perspective compared to many Korean cooking channels that focus on home‑style cooking or street food.
Last updated: September 6, 2026
