Presto Coconut Pound Cake Recipe

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

I took this fabulous book from the library called Small-Batch Baking by Debby Maugans Nakos. The first recipe I adapted was the Presto Pound Cake. It's a great base to add any flavours you want. I chose coconut this time.

When I took the cake out of the oven it was nice and puffed but didn't take long to deflate. I'm not sure if that was supposed to happen but it tasted great anyway.

Fresh from the oven.

Don't throw away the egg whites. Store them in small containers for later use. They also freeze well.

Presto Coconut Pound Cake Recipe - Small Batch Baking
Makes 2-3 servings

Ingredients

3 tablespoons 2% milk
1/8 teaspoon baking soda
yolk of 1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup all purpose flour
1/3 cup sugar
3 tablespoons butter, softened
1/3 cup sweetened shredded coconut
1 tablespoon course sugar

Directions

Preheat oven to 350F. Place the rack in the middle of the oven. Grease and flour a loaf pan.
Mix the milk and baking soda in a bowl. Gently whisk in the egg yolk and extracts.
Combine flour and sugar in another bowl. Add the butter and half of the milk mixture. Beat with an electric mixer on low until moistened. Increase speed to medium and beat for about 1 minute until light and fluffy. Add remaining milk mixture and beat just until combined.
Pour into prepared pan and sprinkle on coconut and sugar. Bake for about 25 minutes or until toothpick comes out clean. Cool on a wire rack.