Blackberry and Coconut Pound Cake
Tangy blackberry jam comes together with sweet coconut flakes to create this swirled Blackberry & Coconut Pound Cake.
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Yield: 10 slices
Equipment
- 8.5"x4.5" or 9"x5" loaf pan
Ingredients
Coconut Pound Cake
- 210 g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 226 g unsalted butter room temperature
- 250 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut cream
- 100 g blackberry jam
- 30 g shredded unsweetened coconut
Coconut Glaze
- 85 g confectioners' sugar sifted
- 2 to 3 tablespoons unsweetened coconut cream
- Additional toasted coconut flakes for topping optional
Instructions
- Coconut Pound Cake: Preheat oven to 350°F, grease a loaf pan and set aside.
- Sift together the flour, baking powder and salt in a medium bowl.210 g all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- In the bowl of a stand mixer or with a hand mixer, mix together the butter and sugar on medium-high for 5-7 minutes until mixture is light and fluffy. Scrap the sides as needed.226 g unsalted butter, 250 g granulated sugar
- Add the eggs one at a time on low, fully incorporating one before the next. Add the vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- Alternating between the dry ingredients mixture and the coconut cream, add 1/3 of the dry ingredients. Once nearly combined, add 1/2 of the coconut cream. Continue to alternate until all ingredients are nearly combined. Use a rubber spatula to mix the last bits of flour by hand to avoid over working.1/2 cup unsweetened coconut cream
- Separate 1/3 of the cake batter into a separate bowl and mix in blackberry jam. In remaining 2/3 of the batter, stir through the shredded coconut.100 g blackberry jam, 30 g shredded unsweetened coconut
- Spread 1/3 of the coconut batter into the prepared loaf pan. Next, spread the blackberry batter evenly on top. Top with the final 1/3 of the coconut batter, spreading into an even layer. If desired, swirl the mixture with a knife.
- Bake for 75-80 minutes, until a toothpick comes out clean from the center. Check the color of the top as you are baking, after 30 minutes if the top is browning too much, tent lightly with aluminum foil until the cake is fully baked.
- Remove from the oven and let sit in pan until just cool enough to handle. Transfer to a wire cool to allow to cool completely.
- Glaze: Once cake is fully cool, whisk together confectioners' sugar and coconut cream to the desired consistency. Spread over the top of the cake and immediately sprinkle coconut flakes on top. Allow to set before slicing.85 g confectioners' sugar, 2 to 3 tablespoons unsweetened coconut cream, Additional toasted coconut flakes for topping
Notes
The baked cake may be sliced and frozen. Wrap individual slices in plastic wrap and place in a freezer bag. Allow to warm to room temperature before enjoying.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.