I bought a pot of buttermilk last week with the intention of making a loaf of Irish soda bread. After spending the last few days eating the sourdough burger buns I’d baked, we were all breaded out!
Rather than allow the buttermilk to reach it’s ‘best before’ date, I used it to make a coconut buttermilk pound cake.
I found the perfect recipe on the Martha Stewart website – I already had all the ingredients in the kitchen.
Sometimes, on an online recipe, the comments made by people who have tried out the recipe are hugely useful. A couple of people stated that the size of the loaf tin recommended wasn’t big enough and they had left over batter. Because of this, I used my largest loaf tin – 19 x 15 x 10cm (8 x 6 x 4-inch). This was probably a bit to big – a smaller one would have sufficed.
Martha Stewart’s original recipe uses sweetened, shredded coconut however, dessicated coconut is easier to get hold of in the supermarket here in the UK. Dessicated is much finer than shredded, so I altered the recipe slightly.
It’s not often that there’s a ‘how to’ video of a recipe available – the one I embedded at the bottom of the post shows just how easy this recipe is.
Click here to save it to Pinterest for later – you won’t be disappointed!
Coconut buttermilk pound cake
2018-04-18 16:26:32
Serves 8
- 170g/6oz butter, softened
- 170g/6oz caster sugar
- 3 eggs
- 1tsp vanilla extract
- 240g/8½oz plain flour
- 1½tsp baking powder
- 1tsp salt
- 240ml/8fl oz buttermilk
- 75g/2⅔oz dessicated coconut, toasted
- 2tbsp buttermilk
- 125g icing sugar
- 1tbsp dessicated coconut, toasted
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- Grease a 12 x 22cm (4½ x 8½-inch) loaf tin
- In a large mixing bowl, cream the butter and caster sugar until light and fluffy
- In a small measuring jug, lightly whisk the eggs
- Add vanilla, then the beaten eggs, combining well
- In a medium-sized mixing bowl, combine the flour, baking powder and salt
- Carefully add the flour to the mixture in 3 additions, alternating with two additions of buttermilk. Combine well
- Using a silicone spatula, fold in the 75g of toasted, dessicated coconut
- Spoon the batter into the prepared loaf tin and bake for 60 minutes or until a skewer inserted into the middle comes away clean
- Allow the cake to cool in its tin on a wire rack for about an hour
- Remove the cake from the tin and allow to cool completely
- Whisk together the icing sugar and 2 tbsp buttermilk making sure there are no lumps
- Drizzle over the cake and sprinkle with tablespoon of dessicated coconut
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By Martha Stewart
Adapted from
Everyday Food
Adapted from Everyday Food
H is for Home Harbinger https://hisforhomeblog.com/
Are cupcakes still all the rage? I never really got that into them, perhaps because I’m terrible at decorating them. The icing has to be perfect for me to really enjoy them. Crunchy icing puts my teeth on edge. It needs to be a sweet, flavoursome butter cream or cream cheese.
These jam-filled pound cupcakes don’t need any topping because the interest is all in the middle. I used some of my home-made mixed berry jelly from last autumn – there are always a few jars in the store cupboard. You can use any fruit jam, marmalade or lemon curd instead. Or what about a spoonful of Nutella? Mmmmmmmm…
I used a pound cake recipe I found in Marvellous Mini-Cakes – a little book full of teensy sweet & savoury cakes. I used to think a pound cake was a cake that weighed a pound! In actual fact, it’s a cake traditionally made with a pound each of its four main ingredients – butter, sugar, flour and eggs… so I guess it’s really a 4lb cake!
As tempting as they may be, please don’t attempt to eat these straight from the oven. The hot, molten jam will scald the roof of your mouth!
Click here to save this recipe for later.
Jam-filled pound cupcakes
2017-03-22 18:29:02
Yields 6
- 120g/4¼oz salted butter
- 120g/4¼oz caster sugar
- 2 eggs, separated
- 120g/4¼oz plain flour, sifted
- 2 scant tsp baking powder
- pinch of salt
- jam
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a muffin tin and dust with flour or add cupcake/muffin cases
- In a mixing bowl, beat the butter and sugar together until the mixture turns pale and becomes smooth
- Add the egg yolks, flour and salt and combine
- In another bowl, whisk the egg whites
- Add them gradually to the mixture
- Add the baking powder
- As soon as you have stirred in the baking powder, put a dessert-spoonful of cake mixture in each cupcake hole/case
- Add a teaspoonful of jam to the centre of each cake
- Cover with the remaining cake mixture, ensuring that the jam is fully covered by the cake mix
- Put in the oven straight away
- Bake for about 20 minutes. Towards the end of the cooking time, prick with a skewer if it comes away clean, the cupcakes are done
- Allow to cool slightly before turning them out of the tin
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By Ilona Chovancova
Adapted from Les Petits Plats Francais: Marvellous Mini-Cakes
H is for Home Harbinger https://hisforhomeblog.com/
