Serving - 10
60 min

Coconut Pound Cake

Ingredients

  • Unsalted butter (melted)
  • NESTLÉ MILKMAID Condensed Milk
  • MAGGI® Coconut milk powder
  • Vanilla essence
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Lemon zest/juice
  • FOR TOPPING
  • Icing Sugar
  • MAGGI® Coconut milk powder
  • Toasted Desiccated Coconut
  • 260 g
  • 260 g
  • 200 g
  • 10 ml
  • 210 g
  • 6.5 g
  • 3.25 g
  • 1 pinch
  • 1 piece
  •       
  • 150 g
  • 50 g
  • 50-60 g

Method

  • 1. Preheat oven to 150 degrees Celsius.
  • 2. Mix together the flour, baking powder, baking soda, salt and 175 g MAGGI® Coconut milk powder in a bowl.
  • 3. Melt the butter and mix in the NESTLÉ MILKMAID Condensed Milk, and the rest of MAGGI® Coconut milk powder, vanilla essence and the caster sugar to a smooth mix.
  • 4. Fold in the dry ingredients and scrape down the sides of the bowl making sure the batter is evenly mixed.
  • 5. Pour batter in the choice of your mould/frame and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool.
  • 6. Toast the desiccated coconut in a pan and cool.
  • 7. Sieve the icing sugar and add the MAGGI® Coconut milk (made with MAGGI® Coconut milk powder and warm milk). Make a smooth mix.
  • 8. Pour this liquid on the baked cake and sprinkle toasted desiccated coconut. Serve chilled.