Coconuts are everywhere in Vietnam. You can buy them whole in stores or on the street for a quick refreshing drink. This moist, delicious cake uses coconut cream and dried coconut to give a deep rich flavor. Paired with caramelized fruits and kaffir lime, this coconut pound cake makes for a wonderful treat.
The Recipe
by volume                               by weight
1 cup all purpose flour                 120 grams all purpose flour
3/4 teaspoon baking powder         3 grams baking powder
1 teaspoon salt                        4 grams salt
1/2 cup soft butter                    113 grams soft butter
2/3 cup sugar                         130 grams sugar
2 large eggs                           136 grams egg
2/3 cup coconut cream               195 grams coconut cream
3/4 cup desiccated coconut          70 grams desiccated coconut
Directions
Heat the oven to 350F. Line two mini loaf pans or one large loaf pan with parchment and then butter and flour the pans. Whisk the flour, salt, and baking powder together to combine. Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat to thoroughly incorporate.
Add the flour mixture and the coconut cream alternately and beat well after each addition.
Fold the desiccated coconut in just until thoroughly mixed. Desiccated coconut is fine in texture and is usually unsweetened. Be sure to use this rather than shredded, sweetened coconut which is much larger and will give a stringy texture to your cake.
Place the batter in the pans.
Bake smaller loaves approximately 40 minutes and a large loaf approximately 1 hour, depending on your oven. The loaves will be firm to the touch but will not brown very much.
I served my coconut pound cake by toasting 2 thick slices in a pan with a small amount of butter.
I then caramelized fresh pineapple and bananas in a tablespoon of sugar.
A bit of passion fruit pulp, a squeeze of fresh lime juice, and julienned kaffir lime leaf complete this dessert!
Alternatives
Be sure to use coconut cream, which is unsweetened, rather than cream of coconut (think Coco Lopez and pina coladas!). If you can’t find coconut cream you can use coconut milk. The cake will not be quite as rich but it will still be fantastic!
This wonderful coconut pound cake can be served many ways. I used fruits that are readily available here in Saigon. You may want to do a Carribbean twist on this by adding a bit of rum caramel sauce to the bananas and pineapple and garnish with fresh, toasted coconut shards. Or serve with ice cream and drizzle with chocolate sauce. Any way you choose, it’s bound to be a hit!
