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
- 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!
This Coconut Pound Cake
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!