Coconut Caramel Pound Cake

The recipe for this cake is incredibly easy to remember. Not only do most people have all of the ingredients on hand but it costs a mere fraction of the usual price (doesn't use butter or an insane amount of sugar) for a traditional pound cake- without sacrificing thickness, richness, or flavour.

Preheat your oven to 350 degrees.

Coconut Caramel Pound Cake with Custard and Tea!

The recipe:
1/2 cup coconut
1 cup yogurt
1 cup oil
2 cups sugar
3 cups all purpose flour
3 eggs
vanilla to taste
1 tsp salt
1/2 tbs baking powder
2 tbs brown sugar

Caramel:
1 cup brown sugar
1/2 cup milk
4 tbs butter or margarine

(We had it with caramel custard)
2 cups milk
3 eggs= 2 yolks and one whole
4 tbs all purpose flour
2 tbs sugar
vanilla

For the cake: add yogurt, oil, eggs, and sugar into a bowl. Mix until it becomes a very thick and yellow. Reserve 2 tbs of coconut and put the rest in a blender, blend coconut until it become a fine flour. Add vanilla, salt, baking powder, coconut, and flour and mix until incorporated. Do not over mix.

Find a dish to fit the batter and grease it well, put the batter in and spread it evenly on top. Place in the oven. We cooked the cake for 40 minutes and that was perfect, the middle should be risen and not moist- the cake should be fluffy and uniform. You will find the cake is quite brown, that's typical of pound cakes and cakes with yogurt. The cake will be very dense.

Separate 2 of the eggs and leave one whole, mix sugar, vanilla, and flour into a bowl and set aside. Heat up the milk until it's scaling and add a cup of it to your egg and flour mixture (hot)- whisk until it's smooth and the eggs are tempered. Add this mixture to your milk and continuously stir until thick and creamy.

Wash the pot and add your sugar and fat, cook until the sugar dissolves and starts to bubble. Add milk slowly and cook until bubbly. It will become only slightly thicker.

Pour half of the caramel on top of the cooled cake and sprinkle coconut and brown sugar on top, add the rest to the custard and whisk in.

This cake freezes very, very well for up to 3 months.

Pound cake should be served with custard on top and some tea.
Enjoy!