Recipe

Manado-inspired Coconut Pound Cake

Savory Coconut Delight: A Manado Twist on Pound Cake

4.7 out of 5

Indulge in the unique flavors of Manado cuisine with this Manado-inspired Coconut Pound Cake. This delightful twist on the classic English dessert combines the richness of a traditional pound cake with the tropical essence of coconut, creating a truly unforgettable culinary experience.

Dessert› Cake› Pound Cake

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Asian cuisine› Indonesian cuisine› Acehnese cuisine› Manado cuisine

Preparation time

20 minutes

Cooking time

50-60 minutes

Total time

70-80 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free margarine instead of butter), Nut-free, Kosher, Halal

Allergens

Wheat (gluten), Eggs, Dairy (if using butter)

Not suitable for

Vegan, Gluten-free, Paleo, Low-carb, Keto

Ingredients

In this Manado-inspired version of pound cake, we incorporate coconut milk and grated coconut to infuse the cake with the flavors of Manado cuisine. The addition of these ingredients gives the cake a unique tropical twist, setting it apart from the traditional English pound cake. We alse have the original recipe for Pound Cake, so you can check it out.

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
4 large eggs 4 large eggs
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 cup (80g) grated coconut 1 cup (80g) grated coconut
Pinch of salt Pinch of salt

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 20g, 14g
Carbohydrates (total, sugars): 46g, 30g
Protein: 5g
Fiber: 2g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a loaf pan.
2.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3.
Add the eggs one at a time, beating well after each addition.
4.
Gradually add the flour, baking powder, and salt to the mixture, alternating with the coconut milk.
5.
Stir in the grated coconut and vanilla extract until well combined.
6.
Pour the batter into the greased loaf pan and smooth the top.
7.
Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
Grated coconut — Use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

For an extra burst of flavor, toast the grated coconut before adding it to the batter.
Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut for an elegant presentation.
If you prefer a sweeter cake, you can increase the amount of sugar to 1 ¾ cups (350g).
Experiment with adding other tropical fruits, such as diced pineapple or mango, to the batter for a fruity twist.
This cake tastes even better the next day, so consider making it in advance for a special occasion.

Serving advice

Serve the Manado-inspired Coconut Pound Cake as a delightful dessert after a traditional Manado meal. It pairs perfectly with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar and garnish with fresh coconut shavings. Slice the cake into thick slices and serve on a decorative platter.