Chocolate Coconut and Orange Coconut Pound Cakes
I just really love coconut, especially with these Chocolate Coconut and Orange Coconut Pound Cakes. They’re easy to make, everything goes into a single bowl, and the result is decadent, moist and very delicious. The advantage of this recipe is that it comprises of a mixture that can be used as a strong base to any pound cake, and with minor changes, you can achieve any flavor of your choice (even if you’re not a big coconut fan)
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Chocolate Coconut and Orange Coconut Pound Cakes:
Equipment: A single loaf pan, 20 cm (l) x 11.5 cm (w) x 7cm (h), lined with parchment paper
Recipe: A single cake
For the cake batter base:
| Ingredient | Amount (g / units) |
| Eggs | 150g (3 Medium Sized Eggs) |
| White Granulated Sugar | 180g |
| Vanilla Sugar | 10g |
| Canola Oil | 50g |
| Coconut Oil (Melted) | 50g |
| All Purpose Flour | 210g |
| Ground Coconut | 50g |
| Baking Powder | 10g (2 tsps) |
| Salt | 1/4 tsp |
For the orange coconut cake:
| Ingredient | Amount (g / units) |
| Freshly Squeezed Orange Juice | 215g |
| Orange Zest | Zest of 2 Oranges |
| Milk | 50g |
| Cornstarch* | 40g |
* Mix the cornstarch with the milk and set to the side.
For the chocolate coconut cake:
| Ingredient | Amount (g / units) |
| Milk | 215g |
| Boiling Water | 100g |
| Dutch Processed Cocoa Powder | 40g |
* Mix the boiling water with the cocoa powder and set to the side for a few minutes to cool down.
Cake preparation:
- Preheat your oven to 175C (fan mode off), setting a baking rack at the lowest level of your oven.
- Prepare the base cake batter: In a large bowl whisk together the eggs, sugar, vanilla sugar, salt, canola oil and coconut oil.
- Depending on the flavor you’re making (orange or chocolate cake), add the ingredients listed above, and thoroughly whisk them into the base batter.
- Add the flour, baking powder and ground coconut, and whisk until the batter fully combined and without any lumps.
- Pour into the prepared loaf pan, and bake for 45-55 minutes (the orange cake will bake quicker), or until a cake tester inserted to the center of the cake comes out clean. You may cover the cake with some foil to prevent it from over-browning.
- Take the pan out on to a cooling rack and wait 15 minutes before unmolding.
- If you prefer, you can roll the coconut cake in some more ground coconut, or pour chocolate ganache on top of the chocolate cake (made by microwaving together 80g dark chocolate and 60g heavy cream).
