How to make Coconut Buttermilk Pound Cake - Shredded coconut and buttermilk give this pound cake a differently delicious texture and flavour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Buttermilk (छास), Sweetened desiccated coconut (मीठा डेसिकेटेड कोकोनट)

Cuisine : Fusion

Course : Desserts

Coconut Buttermilk Pound Cake Recipe Card

Coconut Buttermilk Pound Cake

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Coconut Buttermilk Pound Cake Recipe

  • Buttermilk 1 cup

  • Sweetened desiccated coconut 1½ cups

  • Butter 1½ cups + for greasing

  • Refined flour (maida) 2 cups + for dusting

  • Baking powder 1½ teaspoons

  • Salt ½ teaspoon

  • Granulated sugar 1 cup

  • Vanilla essence 1 teaspoon

  • Eggs 3 large


Step 1

Preheat oven to 180°C. Grease a cake tin with some butter and dust with some flour.

Step 2

Mix together flour, baking powder and salt in a bowl.

Step 3

Cream together butter and sugar in another bowl till light and fluffy. Add vanilla essence and mix. Add eggs, one at a time, and beat well.

Step 4

Add flour mixture and fold in well. Add buttermilk and beat till well combined. Add 1¼ cups coconut and fold in well.

Step 5

Pour the batter into the prepared tin, place the tin in the preheated oven and bake for 60 minutes. Remove from oven, cool and demould.

Step 6

Dry roast the remaining coconut in a non-stick pan till golden brown.

Step 7

Sprinkle the roasted coconut on the cake, slice and serve.