Coconut Pound Cake: A Moist and Buttery Delight

Coconut pound cake is a rich, buttery, and indulgent dessert with a tropical twist. This classic cake boasts a dense yet tender crumb, infused with coconut flavor from shredded coconut, coconut milk, or coconut extract. Perfect for an afternoon treat, brunch, or even a special occasion, this cake pairs beautifully with a cup of tea or coffee.

Why You’ll Love This Recipe

• Rich and Moist Texture: The combination of butter, eggs, and coconut milk ensures a soft and dense cake.
• Delicious Coconut Flavor: Every bite is packed with coconut goodness, making it a treat for coconut lovers.
• Easy to Make: With simple ingredients and straightforward steps, this is a great recipe for beginner and experienced bakers alike.
• Versatile Serving Options: Enjoy it plain, with a dusting of powdered sugar, or topped with a sweet glaze.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk (full-fat)
• 1 cup shredded coconut (sweetened or unsweetened)

Optional Coconut Glaze

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

Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for achieving a tender crumb.

Step 4: Add the Eggs and Extracts

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.

Step 5: Incorporate the Dry Ingredients and Coconut Milk

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients to maintain a smooth batter. Gently fold in the shredded coconut.

Step 6: Bake the Cake

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

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If using the coconut glaze, whisk the powdered sugar, coconut milk, and coconut extract together until smooth, then drizzle over the cooled cake.

Variations and Additions

• Toasted Coconut Topping: Sprinkle toasted coconut on top of the glaze for added crunch and flavor.
• Lemon-Coconut Twist: Add a tablespoon of lemon zest for a citrusy kick.
• Chocolate Chip Coconut Pound Cake: Fold in ½ cup of mini chocolate chips for a sweet contrast.
• Nutty Crunch: Mix in ½ cup of chopped pecans or almonds for extra texture.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: About 1 hour 30 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
• Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: Warm individual slices in the microwave for 10-15 seconds.

Frequently Asked Questions

How can I make my pound cake extra moist?

Using full-fat coconut milk, room temperature ingredients, and properly creaming the butter and sugar will ensure a moist cake.

Can I use coconut oil instead of butter?

Yes, but the texture will be slightly different. Use ¾ cup of coconut oil in place of 1 cup of butter.

What kind of coconut milk should I use?

Full-fat canned coconut milk works best for a rich flavor and moisture. Avoid coconut beverage-style milk.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Why did my pound cake turn out dense?

Overmixing the batter or not creaming the butter and sugar properly can lead to a dense cake. Also, ensure your baking powder is fresh.

Can I add a coconut rum glaze?

Absolutely! Mix 1 tablespoon of coconut rum into the glaze for an extra kick.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown.

Can I make mini coconut pound cakes?

Yes! Use a muffin tin or mini loaf pans and adjust the baking time to 20-30 minutes.

What’s the best way to serve this cake?

Enjoy it plain, with whipped cream, or alongside fresh berries.

Can I make this cake ahead of time?

Yes! It tastes even better the next day as the flavors develop. Wrap it tightly and store overnight.

Conclusion

Coconut pound cake is a deliciously rich and moist treat that’s perfect for any occasion. Whether you enjoy it plain, glazed, or with creative variations, this cake will satisfy any coconut lover. Give this recipe a try and savor the tropical sweetness in every bite!

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