VANILLA POUND CAKE
PREP TIME: 30 MINUTES
COOKING TIME: 1 HR, 15 MINS
SERVES: 16
INGREDIENTS
400g unsalted butter, softened
400g caster sugar
8 extra-large eggs
1 tablespoon vanilla extract
400g self-raising flour, sifted
1 teaspoon baking powder
400g cold mashed potato
3 cups shredded coconut
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 23cm x 23cm deep square cake tin with baking paper.
2. Using an electric stand mixer, beat butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla, beating to combine. Add flour and baking powder, beating gently to combine. Add mashed potato, beating gently until combined.
3. Spoon mixture into prepared cake tin, smoothing top with a spatula. Place cake tin in preheated oven on middle shelf and cook for 1 ¼ hours or until a skewer comes out of the centre clean. Remove cake tin from oven and allow cake to cool in tin for 10 minutes before transferring to a wire rack to cool completely.
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