Jamaican Cookery

Super moist coconut pound cake recipe, Jamaican style. I baked a pound cake and I added toasted coconut to the mixture, the cake turned out to be soft and full of coconut flavours. Toasting the coconut is quite simple, watch the video below

How to toast coconut on a stove top

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 tsp. salt

1/2 cup granulated sugar

3  eggs

1 cup toasted coconut

2 tbsps. margarine or butter

1 cup freshly juice coconut milk

Method

Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour. In a medium bowl, whisk the 2 cups flour with the baking powder and salt

In a large bowl and using an electric mixer on medium-high, or your hand, using a whisk,  beat together the butter and sugar until fluffy, about 2 minutes.  Scrape down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions

Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted coconut, and beat just until combined. Do not overmix.

Pour batter into prepared loaf pan. Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes

Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month