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Khmer Krom coconut pound cake from Mott Chrouk (Chau Doc) province is moist and delicious.
My favorite cake to take to pagoda for food offerings on religious holidays.
Ingredients
Directions
Preheat oven at 325 degrees.
In a mixing bowl, creamed butter and sugar together.
Add egg, one at a time with butter sugar. Mix well.
Add vanilla, baking powder, salt and coconut milk.
Blended all purpose flour and shredded coconut.
Greased cake pan with cooking oil and sprinkles some flour at the bottom of cake pan.
Pour the cake batter in to the cake pan.
Bake for 1 ½ hour.
Removed from the oven, wait till cake cool off before take it out the cake pan.
Serve with tea or coffee.
My favorite cake to take to pagoda for food offerings on religious holidays.
Ingredients
- 4 Eggs.
- 2 Cups all purpose flour. </A>
- ½ Cup melted butter.
- ½ Cup coconut milk. </A>
- ¼ Cup fresh or frozen unsweeted, shredded coconut.
- 1½ Cup sugar.
- 2 Tablespoons pure vanilla extract.
- ½ Teaspoon baking powder.
- ¼ Teaspoon salt.
Directions
Preheat oven at 325 degrees.
In a mixing bowl, creamed butter and sugar together.
Add egg, one at a time with butter sugar. Mix well.
Add vanilla, baking powder, salt and coconut milk.
Blended all purpose flour and shredded coconut.
Greased cake pan with cooking oil and sprinkles some flour at the bottom of cake pan.
Pour the cake batter in to the cake pan.
Bake for 1 ½ hour.
Removed from the oven, wait till cake cool off before take it out the cake pan.
Serve with tea or coffee.
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