Description
Moist and buttery coconut pound cake infused with rich coconut flavor. This easy-to-make dessert is perfect for any occasion and can be enjoyed plain, glazed, or with creative variations.
Ingredients
Scale
Cake:
- 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
- Preheat and Prepare the Pan: Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy (3-5 minutes).
- Add Eggs and Extracts: Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.
- Incorporate Dry Ingredients and Coconut Milk: Alternately add dry ingredients and coconut milk, beginning and ending with dry. Fold in shredded coconut.
- Bake the Cake: Pour batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool and Glaze: Let cake cool for 10 minutes, then transfer to a wire rack. If using glaze, mix ingredients and drizzle over cooled cake.
Notes
- Toasted Coconut Topping: Sprinkle toasted coconut over the glaze.
- Lemon-Coconut Twist: Add 1 tablespoon lemon zest.
- Chocolate Chip Addition: Fold in ½ cup mini chocolate chips.
- Nutty Crunch: Mix in ½ cup chopped pecans or almonds.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: coconut pound cake, moist pound cake, easy coconut cake, tropical dessert, coconut dessert