How to Make Pound Cake

When we were brainstorming new recipes for this cookbook, this one was one the first, and a dream treat of Kevin’s. He had the vision in his head of a traditional yellow pound cake with a lightly browned surface. As a child, he had eaten plenty of these with his family and was determined that we make one that looked and tasted exactly the same as those in his fond memories. I, on the other hand, had never had a pound cake in my life, so I had him explain to me every nuance of taste and texture before heading into the kitchen with my sleeves rolled up. When I emerged hopeful, pound cake in hand, I was delighted to see his face light up, and as it turns out, this also became one of my favourite recipes in the book. The ingredients may seem heavy on the coconut, but that doesn’t translate through to the taste at all, though its richness substitutes for the dense buttery flavour of a traditional pound cake.