Coconut Milk Pound Cake

Whenever I cook something that calls for a partial container of an ingredient (like using a cup out of a jug of buttermilk or a tablespoon out of a can of tomato paste), I always scramble to find another recipe that uses up the rest of that container before it spoils.

We cook with coconut milk fairly often. It’s one of the ingredients for the peanut sauce that goes with Chicken Satay and it’s great in curries (like shrimp curry). But neither of those recipes use a whole can of coconut milk (the peanut sauce only uses a few tablespoons!).

Here are some leftover coconut milk solutions:

1. Add it to your morning coffee as a sweet substitution for half-and-half

2. Freeze it in an ice cube tray, then pop the nuggets into a freezer bag. Make sure you know how much milk is in each cube and label the bag! I did this to avoid buying a whole new can of coconut milk every time I make the peanut sauce.

3. Make two delicious Coconut Milk Pound Cakes!

Coconut Milk Pound Cakeprint this recipe

Step 1: Let 6 eggs sit out until they come to room temperature. Crack the eggs and separate them keeping the whites in one bowl and the yolks in another.

Step 2: In a large bowl, cream together 3 cups sugar, 1 cup butter, and 1/2 cup shortening. I actually used 1 1/2 cups sugar and 1 1/2 cups splenda to cut down on calories (I’m not brave enough to totally substitute all of the sugar, yet!)


Step 3: Add egg yolks, one at a time, while continuing to beat the mixture.

Step 4: In a separate bowl, sift together 1 tsp baking powder, 1 1/2 cups all-purpose flour, and 1 1/2 cups cake flour. *note* you need 3 cups of flour. You can use just all-purpose, just cake, or any combination of the two.

Step 5: Add the flour mixture and 1 cup coconut milk to the batter alternating between the two and beating between additions. Add 1 tsp vanilla extract.

Step 6: Beat the egg whites in their separate bowl until stiff peaks form, then gently fold into the batter.

This wasn’t a big enough bowl…

Step 7: Divide the batter between two greased loaf pans and place into a cold oven (do not preheat the oven). Turn it on to 300° and bake for 1 hour. Then cover with foil and bake for an additional 20 minutes, until a toothpick comes out clean when inserted in the center.


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Serving SuggestionServe warm with vanilla ice cream, chocolate syrup, and maraschino cherries

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