COCONUT AND PASSION FRUIT POUND CAKE

Coconut and Passion Fruit Pound Cake image

Provided by Samantha Seneviratne

Categories dessert

Time 3h20m

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/4 cups sweetened flaked coconut
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/4 cup passion fruit pulp and seeds (from 4 to 5 fruit)
1 cup granulated sugar
1/4 cup melted virgin coconut oil
3 large eggs, at room temperature

Steps:

Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

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