Coconut Pound Cake with 5-Spice Syrup

date: October 30, 2012

Nutrition Information (per serving)

3 g
174 mg
28 g
6 g
0 g
54 mg

Coconut Pound Cake
½ cup unsalted butter
¼ cup low-fat cream cheese
1½ cups cane sugar
3 egg yolks
2 Tbsp coconut flakes
2¼ cups pastry flour
2½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
⅓ cup lite coconut milk
1 cup buttermilk

Five Spice Simple Syrup
½ cup cane sugar
½ cup water
¼ tsp pure vanilla extract
2 tsp orange peel
2 tsp lemon peel
½ tsp fresh lemon juice
1 tsp fresh orange juice
½ tsp Five Spice powder
Pinch cinnamon

  1. Preheat oven to 325F. Lightly coat a 9-inch bundt pan with canola oil spray and dust with flour.
  2. In a large mixing bowl, cream butter, cream cheese and sugar with an electric mixer on low speed until sugar is dissolved. Add egg yolks and coconut flakes and continue mixing until combined.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine buttermilk and coconut milk.
  4. Add half of flour mixture to creamed mixture and mix on low speed for 30 seconds. Add half of buttermilk mixture and mix until just combined. Add remaining half of flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth. Pour into pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely.
  5. In a small saucepan, over medium low heat, combine all ingredients for Five Spice Simple Syrup. Bring to a boil and turn off heat. Allow to sit for 20 minutes. Strain through a fine sieve strainer and cool completely.
  6. Top each slice of cake with 1½ teaspoons of Five Spice Simple Syrup.

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