The Very Best Coconut Pound Cake

Rich, moist, and bursting with coconut flavor, this Coconut Pound Cake is a dessert masterpiece. With its dense, buttery texture and a sweet glaze, it’s perfect for any occasion, from casual gatherings to holiday celebrations. If you love coconut, this pound cake is sure to become a new favorite in your baking repertoire!

Necessary Kitchen Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Loaf pan or bundt pan
• Spatula
• Cooling rack

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ cup coconut milk
• ½ cup sour cream
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ cups sweetened shredded coconut

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• ½ teaspoon coconut extract

Step-by-Step Instructions

1. Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan thoroughly to prevent sticking.

2. Cream Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together with a mixer on medium speed until light and fluffy, about 3-5 minutes.

3. Add Eggs and Extracts:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.

4. Mix Wet Ingredients:

In a separate bowl, whisk together the coconut milk and sour cream until smooth.

5. Combine Dry Ingredients:

In another bowl, sift together the flour, baking powder, and salt.

6. Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Begin and end with the dry ingredients. Mix until just combined.

7. Fold in Coconut:

Gently fold in the shredded coconut using a spatula. Do not overmix.

8. Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake:

Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

10. Make the Glaze:

In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth.

11. Glaze the Cake:

Drizzle the glaze over the cooled cake. Sprinkle with additional shredded coconut if desired.

Recipe Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture.
• Toasted Coconut: Toast the shredded coconut for added depth of flavor.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

What to Serve with Coconut Pound Cake

• Fresh Berries: Adds a bright and juicy contrast.
• Whipped Cream: Enhances the creamy texture.
• Vanilla Ice Cream: Perfect for a warm slice of cake.

Frequently Asked Questions

1. Can I use canned coconut milk? Yes, but shake the can well and use the full-fat version for the best flavor.

2. Can I freeze the cake? Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

3. Can I make this in advance? Yes, it tastes even better the next day as the flavors meld together!

This Coconut Pound Cake is the ultimate treat for coconut lovers, offering a rich, moist texture and an unforgettable flavor that will have everyone asking for seconds!

Coconut Pound Cake

Rich, moist, and bursting with coconut flavor, this Coconut Pound Cake is a dessert masterpiece.

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Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Loaf pan or bundt pan
• Spatula
• Cooling rack

Ingredients

  

• For the Cake:
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ cup coconut milk
• ½ cup sour cream
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ cups sweetened shredded coconut
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons coconut milk
• ½ teaspoon coconut extract

Instructions

 

• Preheat the Oven:
• Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan thoroughly to prevent sticking.
• Cream Butter and Sugar:
• In a large mixing bowl, beat the butter and sugar together with a mixer on medium speed until light and fluffy, about 3-5 minutes.
• Add Eggs and Extracts:
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
• Mix Wet Ingredients:
• In a separate bowl, whisk together the coconut milk and sour cream until smooth.
• Combine Dry Ingredients:
• In another bowl, sift together the flour, baking powder, and salt.
• Combine Wet and Dry Mixtures:
• Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Begin and end with the dry ingredients. Mix until just combined.
• Fold in Coconut:
• Gently fold in the shredded coconut using a spatula. Do not overmix.
• Bake the Cake:
• Pour the batter into the prepared pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake:
• Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
• Make the Glaze:
• In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth.
• Glaze the Cake:
• Drizzle the glaze over the cooled cake. Sprinkle with additional shredded coconut if desired.

Notes

Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture.
Toasted Coconut: Toast the shredded coconut for added depth of flavor.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.