Wednesday, February 13, 2008

Recipe - Num Tirk Doung (Coconut Pound Cake)

Khmer Krom coconut pound cake is a moist and delicious cake often taken to the pagoda for food offerings on religious holidays, and also served at local markets. A delightful treat that can be topped with fruit or eaten on its own.


  • 4 Eggs
  • 2 Cups all purpose flour
  • ½ Cup melted butter
  • ½ Cup coconut milk
  • ¼ Cup fresh or frozen unsweeted, shredded coconut
  • 1½ Cup sugar
  • 2 Tablespoons pure vanilla extract
  • ½ Teaspoon baking powder
  • ¼ Teaspoon salt


  1. Preheat oven at 325 degrees.
  2. In a mixing bowl, cream butter and sugar together.
  3. Add egg, one at a time with butter sugar. Mix well.
  4. Add vanilla, baking powder, salt and coconut milk.
  5. Blended all purpose flour and shredded coconut.
  6. Greased cake pan with cooking oil and sprinkle some flour at the bottom of cake pan.
  7. Pour the cake batter in to the cake pan.
  8. Bake for 1 ½ hours.
  9. Remove the cake from the oven, cool and remove from pan.
  10. Cream cheese icing with toasted coconut is optional (and yummy!)
  11. Serve with tea or coffee.


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