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 1.67 cups; Sugar 1 cup; Whole milk 0.3 cup; Butter 3 tbsp; Shredded coconut ½ cup; Eggs 3; Powdered yeast for sweets 4 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 the freshness of spring to the table. Fresh seasonal strawberries are the real stars: they enrich the batter with their natural sweetness and bring a lively 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 nutritious way to start the day with a smile!

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

INGREDIENTS

for a 25x11 cm mold: Type 00 flour 2 ½ cups (300 g); Strawberries 1.67 cups (250 g); Sugar 1 cup (200 g); Whole milk 0.3 cup (60 g); Butter 3 tbsp (40 g); Shredded coconut ½ cup (30 g); Eggs 3; Powdered yeast for sweets 4 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. Meanwhile, wash and cut the strawberries into pieces 1. In a bowl, crack the eggs and add the sugar 2, then whisk with an electric mixer 3.

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

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

Line an 11x25 cm (approx. 4.3x9.8 inches) loaf pan with parchment paper 10. Pour in the batter 11 and level the surface with a spatula 12, then make a central cut lengthwise with a knife dipped in melted butter. Bake in a preheated static oven at 356°F (180°C), on the middle shelf, for one hour.

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