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Dessert

Cocoanut Pound Cake

A pound cake flavored with coconut and lemon, baked in a 350°F oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Pound Cake

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter until smooth.

  2. Gradually add the sifted flour, powdered sugar, baking powder, salt, lemon peel, coconut, beaten eggs, and milk, then mix thoroughly.

Bake and finish

  1. Butter the cake tins and line them with buttered paper.

  2. Pour the mixture into the tins to a depth of 1½ inches.

  3. Bake in a 350°F (175°C) oven until done.

  4. Once baked, spread icing over the cakes and return them to the oven briefly to dry the icing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Coconut + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + coconuttop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + coconuttop 13% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed until smooth, it traps air and gives the cake a rich, tender crumb.
Eggs
Bind the batter and add structure and richness as the cake sets.
Sifted flour
Forms the cake's main structure once baked.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Powdered sugar
Sweetens the cake and contributes to its fine, tender texture.
Prepared coconut
Adds coconut flavour and moisture to the crumb.

The step that matters

Pour the batter to a 1½-inch depth. Filling the tins to the stated depth gives an even bake; too shallow dries the cake and too deep can leave the centre underbaked when the outside browns first.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, sugar, coconut, egg, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, flour, sugar, coconut, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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