Peanut butter pound cake with coconut topping

Like the lovely Nina, I am, too, a pound cake addict: they are simple to make, taste great – and stay that way for a good couple of days – and after that can be turned into delicious toast.

This cake is fantastic and the topping is just as good – I “accidentally” left some in the pan after icing the cake and had to eat it with a spoon. :)

Peanut butter pound cake with coconut topping
slightly adapted from the wonderful Baking for All Occasions

Cake:
1 cup (226g/2 sticks) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
140g creamy peanut butter
5 large eggs, lightly beaten
1 ¾ cups + 1 tablespoon (255g) all purpose flour

Topping:
2 tablespoons unsalted butter
1/3 cup (58g) light brown sugar, packed
3 tablespoons heavy cream
½ cup (50g) sweetened shredded coconut, plus a pinch extra to garnish

Start with the cake: preheat the oven to 180°C/350°F. Butter and flour a 22.5x12.5x7.5cm (9x5x3in) loaf pan.
In the large bowl of an electric mixer, with the paddle attachment if possible, beat the butter until smooth, 45 seconds. On medium speed, add the sugar and beat until light and fluffy. Scrape the sides of the bowl occasionally. Add the peanut butter and beat until fluffy, 2-3 minutes. Still on medium speed, add the eggs gradually, beating well after each addition.
Now, on low speed, add the flour in two additions, mixing well until combined. Pour the batter into the prepared pan. Place the loaf pan on a baking sheet and bake for about 1 hour, or until risen and golden and a skewer inserted in the center of the cake comes out clean. Cool in the pan, over a wire rack for 10 minutes, then carefully unmold onto a wire rack and cool completely.
Make the topping: in a small heavy saucepan, melt the butter with the sugar over low heat. Add the cream and coconut and stir until blended. Remove from the heat and spread over the cake. Sprinkle with the extra coconut shreds.

Serves 12 – I made ¾ of the cake recipe above and used a 20x9cm loaf pan; I made the entire topping recipe, though.