100% Coconut Pound cake

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

1. Prepare the pan

   Grease the mini loaf pan thoroughly with softened butter using a pastry brush or paper towel.

   Time: PT2M

2. 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

3. Add almond and coconut powders

   Fold the almond powder and coconut powder into the creamed butter‑sugar mixture until just incorporated.

   Time: PT2M

4. Incorporate part of the flour

   Add about one‑third of the sifted cake flour (≈27 g) to the batter and mix briefly.

   Time: PT2M

5. Add eggs gradually

   Add the eggs one at a time, beating on low speed after each addition until fully blended.

   Time: PT3M

6. Finish adding flour

   Add the remaining cake flour and mix just until the batter is smooth and no dry spots remain.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared mini loaf pan and smooth the top with a spatula.

   Time: PT2M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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