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Coconut Pound Cake

This Coconut Pound Cake is a delightful tropical treat, packed with coconut goodness and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour High-quality flour for best texture.
  • 1/2 teaspoon baking powder Helps give the cake fluffy lift.
  • 1/2 teaspoon baking soda Works with coconut milk's acidity.
  • 1/2 teaspoon kosher salt Balances sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened For a rich buttery flavor.
  • 1 1/2 cups granulated sugar Sweetens the cake beautifully.
  • 4 large eggs, room temperature Use farm-fresh eggs if possible.
  • 1 teaspoon vanilla extract Enhances overall taste.
  • 1 teaspoon coconut extract Key ingredient for coconut flavor.
  • 1 cup canned coconut milk, full-fat, shaken well For moisture and creamy texture.
Add-ins and Toppings
  • 1 cup sweetened shredded coconut Adds texture and sweetness.
  • 1 cup confectioners' sugar (for glaze) Sweet glaze to top your cake.
  • 3-4 tablespoons canned coconut milk (for glaze) Adjust for desired glaze consistency.
  • 1/4 teaspoon coconut extract (for glaze) Reinforces coconut essence.
  • to taste toasted shredded coconut (for garnish) For presentation and crunch.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and prepare your pan.
  2. Spray a 10-inch Bundt pan with baking spray or grease well with butter and dust with flour.
Mixing
  1. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and kosher salt.
  2. In a stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, ensuring each is incorporated before adding the next.
  4. Mix in vanilla and coconut extracts.
  5. Alternate adding the flour mixture and coconut milk, starting and ending with flour mixture, mixing until just combined.
  6. Gently fold in shredded coconut.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Glazing
  1. In a medium bowl, whisk together confectioners' sugar, coconut milk, and coconut extract until you achieve a pourable consistency.
  2. Drizzle glaze over the cooled cake and sprinkle with toasted shredded coconut. Let set before slicing.

Notes

For a deeper coconut flavor, consider adding coconut rum to the batter. Store the cake in an airtight container; it lasts up to 2 days at room temperature, 5 days in the fridge, or 3 months in the freezer.