Strawberry and Coconut Pound Cake

Introduction

Imagine the perfect balance of sweet, juicy strawberries and tropical coconut wrapped in a buttery, moist pound cake. This Strawberry and Coconut Pound Cake delivers exactly that—a delightful marriage of flavors that transports you to summer with every bite. The vibrant red strawberries create beautiful pockets of fruity goodness throughout the cake, while the coconut adds a wonderful texture and exotic flavor. Perfect for afternoon tea, dessert, or even a special breakfast treat, this cake combines simplicity with sophistication in the most delicious way possible.

Ingredients

2 ½ cups (300g) Type 00 flour
1 ¾ cups (250g) fresh strawberries
1 cup (200g) granulated sugar
¼ cup (60ml) whole milk
3 tbsp (45g) butter, plus extra for greasing
⅜ cup (40g) shredded coconut
3 large eggs, at room temperature
3 ¼ tsp (16g) baking powder (powdered yeast for sweets)
Powdered sugar for dusting

Step-by-Step Instructions

Prepare your ingredients: Preheat your oven to 356°F/180°C. Melt the butter in a small saucepan over low heat or in the microwave and set aside to cool slightly. Wash the strawberries thoroughly, remove the stems, and chop them into small pieces (about ¼-inch cubes).
Make the batter base: In a large mixing bowl, crack the eggs and add the sugar. Beat with an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes pale, light, and frothy. The volume should nearly double.
Add dry ingredients: Sift the Type 00 flour and baking powder into the egg mixture to prevent lumps. Add the shredded coconut. Using a spatula, gently fold these dry ingredients into the egg mixture, being careful not to deflate the air you’ve incorporated.
Incorporate wet ingredients: Pour in the cooled melted butter and mix gently until combined. Add the whole milk and blend with the electric mixer on low speed until you have a thick, smooth, and homogeneous batter.
Add the strawberries: Gently fold in the chopped strawberries using a spatula, distributing them evenly throughout the batter without crushing them.
Prepare the pan: Line a 4.5 x 10 inch (12 x 25 cm) loaf pan with parchment paper, leaving some overhang on the sides to help with removal later. Alternatively, grease the pan thoroughly with butter and dust with a thin layer of flour.
Fill and prepare for baking: Pour the batter into the prepared loaf pan and level the surface with a spatula. For the traditional pound cake look, make a central cut along the length of the cake with a knife dipped in melted butter. This helps the cake rise evenly and creates that classic crack on top.
Bake: Place the loaf pan on the center rack of your preheated oven and bake for approximately 60 minutes. Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking.
Test for doneness: After one hour, insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. If not, bake for an additional 5-10 minutes and test again.
Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, using the parchment paper overhangs, carefully lift the cake out of the pan and place it on a wire rack to cool completely.
Serve: Once completely cooled, dust generously with powdered sugar using a fine-mesh sieve. Slice and serve your delicious strawberry and coconut pound cake!

Nutritional Information and Timing

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10 slices

Nutritional Information (per slice):

Calories: 285
Protein: 5g
Carbohydrates: 45g
Fat: 10g
Fiber: 2g
Sugar: 22g
Sodium: 150mg

Cooking Tips and Tricks

Room temperature ingredients: Make sure your eggs are at room temperature before starting. This helps achieve maximum volume when beaten with sugar.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and can result in a tough cake.
Strawberry preparation: Pat the chopped strawberries dry with paper towels before adding them to the batter to prevent excess moisture from affecting the cake’s texture.
Toothpick test reliability: When testing for doneness, insert the toothpick in several places, as you might hit a strawberry piece which would make the toothpick come out wet even if the cake is done.
Enhancing coconut flavor: For a more pronounced coconut flavor, toast the shredded coconut in a dry pan over medium heat until lightly golden before adding it to the batter.
Preventing sunken fruit: Tossing the chopped strawberries in a tablespoon of the measured flour before folding them into the batter helps prevent them from sinking to the bottom during baking.

Variations and Substitutions

Berry variations: Replace strawberries with raspberries, blueberries, or a mixed berry combination for a different flavor profile.
Flour options: If Type 00 flour isn’t available, all-purpose flour works well as a 1:1 substitute.
Dairy-free version: Substitute the butter with coconut oil and the whole milk with coconut milk for a dairy-free cake with an enhanced coconut flavor.
Citrus twist: Add the zest of one lemon or orange to the batter for a bright, citrusy note that complements both the strawberries and coconut.
Coconut cream glaze: Instead of powdered sugar, top the cooled cake with a glaze made from coconut cream and powdered sugar for an extra indulgent treat.
Nutty addition: Add ¼ cup of chopped macadamia nuts or sliced almonds to the batter for added texture and flavor.

Common FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but they should be thawed and drained well to remove excess moisture. Pat them dry thoroughly before adding to the batter, as too much moisture can affect the cake’s texture.

How do I store this cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature before serving for the best flavor and texture.

Can I make this cake gluten-free?

Yes, you can substitute the Type 00 flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture results.

Why did my strawberries sink to the bottom of the cake?

Strawberries may sink if they’re too large or too wet. Chop them into smaller pieces and pat them dry before adding to the batter. Tossing them in a bit of flour also helps them stay suspended in the batter during baking.

Can I make muffins with this recipe instead of a loaf cake?

Absolutely! Pour the batter into lined muffin tins, filling each about 2/3 full. Reduce the baking time to approximately 20-25 minutes and use the toothpick test to check for doneness.

Storage and Make-Ahead Tips

Room temperature storage: This cake keeps well in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days. The cold can firm up the texture, so let slices come to room temperature before serving.
Freezing: This cake freezes beautifully! Wrap individual slices or the entire cake (undusted with powdered sugar) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Make ahead: You can prepare the batter a day ahead and store it in the refrigerator in an airtight container. Allow it to come to room temperature for about 30 minutes before baking.
Refreshing stale cake: If the cake becomes slightly dry after storage, you can refresh it by warming a slice in the microwave for 10-15 seconds, or place it in a toaster oven for a minute or two to restore its moisture and softness.

Enjoy this delightful Strawberry and Coconut Pound Cake as a sweet escape to summer flavors any time of year!