COCONUT POUND CAKE @homemade_addict2 Credits unknown INGREDIENTS 200 g coconut milk 2 eggs 250 g wheat flour 150 g white sugar 120 ml unflavored oil or melted butter baking powder (16 g) ¼ tsp salt Butter to spread the mold, or baking paper Powdered sugar and/or grated coconut INSTRUCTIONS 1. Preheat the oven to 180ºC for 10 minutes, during which you make the cake dough. 2. In a large bowl, put the eggs and sugar, and beat them vigorously with manual or electric beaters until the mixture is white and the sugar is completely dissolved. 3. Add the oil, salt and coconut milk, and mix well. 4. Add the sifted flour and yeast, that is, passing them through a sieve so that they do not fall with lumps or caking. Beat everything again until there are no lumps. 5. You can prepare this cake in the classic round mold or one of the rectangular ones used to make sliced bread. To prevent the cake from sticking, spread a little butter with your own finger along its walls, or line it with baking paper. 6. Pour the dough into the mold and place it in the oven at a medium height, and bake at 180º for about 30 minutes. If the chosen mold is rectangular, add 5-10 more minutes of baking, because as the cake is higher, it takes a little longer to bake. 7. To know if it is ready, do the toothpick test: prick the cake with a toothpick, and if it comes out without any stuck-on remains, it is ready. If not, leave it for a few more minutes. 8. Turn off the oven, take out the cake and let it rest for at least 30 minutes before consuming, so that its texture and also its flavor can settle.
