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.

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Coconut Buttermilk Pound Cake
Main Ingredients Buttermilk, Sweetened desiccated coconut
Cuisine Fusion
Course Desserts
Prep Time 41-50 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Coconut Buttermilk Pound Cake

  • 1 cup Buttermilk
  • 1½ cups Sweetened desiccated coconut
  • 1½ cups + for greasing Butter
  • 2 cups + for dusting Refined flour (maida)
  • 1½ teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla essence
  • 3 large Eggs


  1. Preheat oven to 180°C. Grease a cake tin with some butter and dust with some flour.
  2. Mix together flour, baking powder and salt in a bowl.
  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.
  4. Add flour mixture and fold in well. Add buttermilk and beat till well combined. Add 1¼ cups coconut and fold in well.
  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.
  6. Dry roast the remaining coconut in a non-stick pan till golden brown.
  7. Sprinkle the roasted coconut on the cake, slice and serve.