The title of this recipe is a bit of giveaway — you’ll be needing a pound (or thereabouts) of flour, butter, eggs and sugar. I’ve discovered that pound cakes, while sounding all fat and heavy, can be anything but.
They’re like the little black dress of desserts — there’s elegance in their simplicity! Perhaps that’s what I like best about the pound cake: it’s a cake for all occasions.
- 1 cup butter, softened
- 250g cream cheese, softened
- 3 cups white sugar
- 6 eggs
- 1 tsp coconut extract
- 3 cups plain flour
- 1/2 tsp baking powder
- 2 cups coconut flakes
- Preheat oven to 165C. Grease and flour a 25cm tube pan or a 20cm x 10cm loaf pan.
- In a large bowl, cream together butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut.
- Spoon batter into prepared pan. Bake for 1 hour and 20 minutes in preheated oven, until a knife inserted into cake comes out clean.
- Allow cake to cool in the pan for 10 minutes before inverting onto a cooling rack.