It’s rare that I bake. Even rarer that I bake successfully. This coconut pound cake caught my eye immediately and I was fascinated by the addition of coconut milk. We probably consume a little bit too much coconut milk as it is, in the South Indian and South-east Asian curries that we make at home. On this blog, we have a few of the recipes posted, such as Seafood Curry in a Hurry and Vegetable Coconut Curry. In curries, coconut milk with is silky sweetness, cuts through the spices and mellows them down and makes curries more palatable for the little ones. Ria adores the coconut-y curries we make at home and they are a great way to introduce something new to your little ones. Leftover vegetable coconut curry and rice packed in a thermos make a novel and delicious school lunch.
I hardly needed another use for coconut milk especially since it isn’t a particularly “low-fat” ingredient. And then I found this coconut cake recipe, and now, I now have another wonderful use for coconut milk (and coconut flakes)
Coconut milk works wonders in our Coconut Mango Pancakes and Stacie and I are also tinkering with a Cambodian Waffle recipe that uses coconut milk. So why not a cake? It was quite a hit with my friends and their kids who tried it. I may have slightly over-mixed the batter and the next time I make it, I will be more careful. Good one for a tea party or just to have lying around for an after school treat or snack.
Coconut Cake from “Life, in Recipes”
Makes two loaves
- 2 sticks butter, softened
- 2 1/2 cups sugar
- 1/2 cup coconut milk
- 1/2 cup whole milk
- 5 eggs
- 1 Tablespoon vanilla extract
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup sweetened flake coconut
- Preheat oven to 325, and grease two loaf pans
- In the bowl of an electric mixer, whip the butter until light and fluffy
- Slowly add the sugar to the butter and whip on high until light in color and increased in volume
- Whisk together the milks, eggs, vanilla
- Sift together the flour, baking powder and salt
- With the mixer on low, add the flour and liquid mixtures to the butter/sugar mixture, starting and ending with flour
- Fold the coconut into the batter
- Divide the batter evenly between the two prepared pans
- Bake at 325 for 55-65 minutes, or until a skewer inserted in the center comes out clean.
For the glaze (optional)
Combine 1/2 cup coconut milk with 1/4 a stick of softened butter and 3/4 cup powdered sugar. Whisk to combine and until smooth. Pour glaze over cooled cake.