★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 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★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★ https://instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #coconut #poundcake #sugarlane #조한빛 #슈가레인