Best Ever Coconut Pound Cake

 

This Coconut Pound Cake is moist, rich, and bursting with coconut flavor in every bite. It’s a simple yet decadent dessert that’s perfect for any occasion, whether you’re hosting a holiday dinner or simply craving a sweet treat. The tender crumb, coupled with the light crunch of toasted coconut, makes this pound cake a true showstopper.

 

Kitchen Equipment Needed

  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • 9×5-inch loaf pan or Bundt pan
  • Spatula
  • Cooling rack

Ingredients Overview

  • Butter: Adds richness and ensures a tender cake. Use unsalted for better control over the salt.
  • Sugar: Granulated sugar provides sweetness and structure.
  • Eggs: Create a light and fluffy texture.
  • Coconut Extract: Intensifies the coconut flavor.
  • Coconut Milk: Adds moisture and creaminess.
  • Flour: All-purpose flour gives the cake its structure.
  • Toasted Coconut: Garnishes the cake and adds texture.

Step-by-Step Instructions

1. Preheat and Prepare

  • Preheat your oven to 325°F (163°C).
  • Grease and flour your loaf or Bundt pan to prevent sticking.

2. Cream the Butter and Sugar

  • In a large mixing bowl, beat 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy (about 3–5 minutes).

3. Add Eggs and Flavoring

  • Beat in 4 large eggs, one at a time, ensuring each is fully incorporated.
  • Mix in 1 teaspoon coconut extract and 1 teaspoon vanilla extract.

4. Combine Dry and Wet Ingredients

  • In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  • Alternate adding the dry mixture and 1 cup coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

5. Bake

  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Garnish

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Sprinkle with toasted coconut or drizzle with a simple glaze for extra flair.

Recipe Tips

  • For added coconut flavor, fold in 1/2 cup shredded sweetened coconut into the batter.
  • Avoid overmixing the batter to keep the cake tender.
  • Make sure all ingredients are at room temperature for a smoother batter.

What to Serve With This Recipe

  • Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
  • Serve with a hot cup of coffee or tea for a delightful afternoon treat.

Frequently Asked Questions

Can I use canned coconut milk?
Yes! Canned coconut milk works well. Shake it well before using to combine the cream and liquid.

How can I store this cake?
Wrap tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

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

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • Optional: 1/2 cup shredded sweetened coconut
  • Optional: Toasted coconut for garnish

Instructions

  1. Preheat oven to 325°F (163°C) and prepare a loaf or Bundt pan.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time, then add coconut and vanilla extracts.
  4. Alternate adding dry ingredients and coconut milk to the batter. Mix until just combined.
  5. Pour batter into the pan and bake for 60–75 minutes, or until a toothpick comes out clean.
  6. Cool, garnish with toasted coconut or glaze, and enjoy!

This Best Ever Coconut Pound Cake is a luscious, crowd-pleasing dessert that’s sure to become a favorite in your home. Enjoy every slice!

 

This Coconut Pound Cake

This Coconut Pound Cake is moist, rich, and bursting with coconut flavor in every bite. It's a simple yet decadent dessert that's perfect for any occasion, whether you're hosting a holiday dinner or simply craving a sweet treat. The tender crumb, coupled with the light crunch of toasted coconut, makes this pound cake a true showstopper.

Equipment

  • Kitchen Equipment Needed
  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • 9x5-inch loaf pan or Bundt pan
  • Spatula

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • Optional: 1/2 cup shredded sweetened coconut
  • Optional: Toasted coconut for garnish

Instructions
 

  • Preheat oven to 325°F (163°C) and prepare a loaf or Bundt pan.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time, then add coconut and vanilla extracts.
  • Alternate adding dry ingredients and coconut milk to the batter. Mix until just combined.
  • Pour batter into the pan and bake for 60–75 minutes, or until a toothpick comes out clean.
  • Cool, garnish with toasted coconut or glaze, and enjoy!
  • This Best Ever Coconut Pound Cake is a luscious, crowd-pleasing dessert that's sure to become a favorite in your home. Enjoy every slice!

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