100% Coconut Pound cake | Simply full of coconut 

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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.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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