Delicious coconut pound cake that you must try. I learned to make it on a trip to the United States and since then I prepare it at least twice a month.
1 1/2 sticks Gloria® butter unsalted butter, of 90 grams
2 cups soy flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1 cup sugar
1 teaspoon vanilla essence
3 eggs
1 1/3 cups cow's milk, divided in two
1 1/2 cups coconut, toasted divided in two
1 cup icing sugar
Preparation
18 mins
50 mins
Low
Preheat the oven to 180° C. Grease a mold and add flour, removing the excess.
Mix the dry ingredients (flour, baking powder, salt).
In another bowl, cream butter and sugar until the mixture is fluffy. Add vanilla and the eggs one by one. Beat.
Lower the mixer speed and incorporate 2 times 1/2 cup of milk with some of the flour. Repeat this step and add half of the shredded coconut.
Bake for 60 minutes.
Beat the powdered sugar with two tablespoons of milk, then add the remaining half of the coconut. Pour this mixture over the pound cake once it is cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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