Strawberry and Coconut Pound Cake

Name: Strawberry and Coconut Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 2 ½ cups; Strawberries 1.7 cups; Sugar 1 cup; Whole milk ¼ cup; Butter 3 tbsp; Shredded coconut 0.4 cup; Eggs 3; Powdered yeast for sweets 3.3 tsp; Powdered sugar to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 8 persone

PRESENTATION

The strawberry and coconut pound cake is a soft, fragrant, and irresistibly delicious dessert designed to bring all the freshness of spring to the table. The fresh, seasonal strawberries are the real stars: they enrich the batter with their natural sweetness and add a vibrant touch of color that captivates at first glance. Perfect for breakfast or a snack, this pound cake combines the exotic taste of coconut with the genuine flavor of ripe strawberries, creating a simple yet surprising balance of flavors. A delicious and nourishing way to start your day with a smile!

After trying the strawberry and coconut pound cake, discover more delicious homemade fruit pound cake recipes:

INGREDIENTS

for a 25x11 cm mold: Type 00 flour 2 ½ cups (300 g); Strawberries 1.7 cups (250 g); Sugar 1 cup (200 g); Whole milk ¼ cup (60 g); Butter 3 tbsp (40 g); Shredded coconut 0.4 cup (30 g); Eggs 3; Powdered yeast for sweets 3.3 tsp (16 g)

for dusting: Powdered sugar to taste

Preparation

How to prepare Strawberry and Coconut Pound Cake

To prepare the coconut and strawberry pound cake, first melt the butter and let it cool slightly. Meanwhile, wash and chop the strawberries into pieces 1. In a bowl, crack the eggs and add the sugar 2, then beat with an electric mixer 3.

Once you have obtained a light and frothy mixture, also add the sifted flour 4, shredded coconut 5, and baking powder. Mix and pour in the melted and cooled butter 6.

Mix everything with the electric mixer, then pour in the milk 7 and mix again to incorporate it; you should get a thick and homogeneous batter. Finally, add the strawberries 8 and mix 9.

Line a loaf pan of approximately 4.5x10 inches (11x25 cm) with parchment paper 10. Pour the batter inside 11 and level the surface with a spatula 12, then make a central cut along the length with a knife dipped in melted butter. Bake in a preheated static oven at 356°F (180°C), on the center rack, for one hour.

Do the toothpick test before removing the cake from the oven, then let it cool in the pan 13. Dust with powdered sugar 14 and enjoy your strawberry and coconut pound cake 15!