★Online Classes★
For more online classes please visit: hanbitcho.com/...
This is a legitimate coconut pound cake. I thought a lot about how to add more coconut and the solution was to simply fully cover it with coconut powder! Voila!
▶Coconut Pound Cake◀
Quantity: Two mini pounds cakes (pan size: 4.5 x 4.5 x 12.5cm)
All ingredients need to be at room temp (approx. 20°C).
⊙Coconut Pound cake⊙
Butter 80g
Powdered Sugar 75g
Coconut Powder 41g
Almond Powder 16g
Eggs 94g
Cake Flour 65g
Baking Powder 1.6g
① Lightly beat the butter.
② Sift in the powdered sugar/coconut powder/almond powder and mix.
③ Sift in 1/3 of the cake flour/baking powder.
④ Gradually add the eggs.
⑤ Sift in rest of the cake flour/baking powder.
⑥ Pipe it into the cake pan.
⑦ Bake it at 165℃ for 20mins. If using a larger pan, raise the temp slightly and increase the time.
⑧ When it’s out from the oven, apply the rum syrup while it’s hot.
⑨ Let it cool down completely on a cooling rack.
⊙Coconut Rum Syrup⊙
Water 30g
Sugar 15g
Malibu(or other rum) 5g
Melt the sugar in water (microwave) and then add in the malibu.
⊙Finishing off⊙
Once the pound cake has completely cooled down, apply white chocolate (coating or couverture chocolate) with a brush and cover it with coconut powder.
How to store: Store in an air-tight container at room temp up to 3~4 days.
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/e...
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com...
#coconut #poundcake #sugarlane #조한빛 #슈가레인
29 авг 2024