Coconut lovers, this one’s for you! This Coconut Pound Cake is the ultimate treat, packed with shredded coconut, a hint of vanilla, and a creamy glaze that takes it to the next level. Whether you’re enjoying it with a cup of coffee or serving it as a dessert for a gathering, this pound cake is sure to impress.
Ingredients:
For the Pound Cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk (unsweetened)
1 1/2 cups sweetened shredded coconut
For the Coconut Glaze:
1 cup powdered sugar
2 tablespoons coconut milk
1/2 teaspoon coconut extract
1/4 cup toasted coconut flakes (for garnish)
Equipment:
9×5-inch loaf pan or bundt pan
Mixing bowls (large, medium, and small)
Hand or stand mixer
Spatula
Whisk
Measuring cups and spoons
Cooling rack
Instructions:
Preheat your oven to 325°F (160°C). Grease and flour your loaf or bundt pan, ensuring all crevices are covered. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, use a mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla and coconut extracts. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut. Pour the batter into the prepared pan and smooth the top. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Once the cake has cooled completely, drizzle the glaze over the top. Sprinkle with toasted coconut flakes for a finishing touch.
Tips:
For an extra burst of flavor, toast the shredded coconut before adding it to the batter. Store leftovers in an airtight container at room temperature for up to 3 days. Add a tropical twist by mixing in pineapple chunks or zesting lime over the glaze!
This Coconut Pound Cake is truly the best—rich, moist, and packed with coconut in every bite! Whether for a holiday dessert, tea-time indulgence, or simply to satisfy your sweet tooth, this recipe is a must-try. Bake it today and let the tropical flavors transport you to paradise!
The Very Best Coconut Pound Cake Recipe
Equipment
- 9x5-inch loaf pan or bundt pan
- Mixing bowls (large, medium, and small)
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Pound Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk unsweetened
- 1 1/2 cups sweetened shredded coconut
- For the Coconut Glaze:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- 1/2 teaspoon coconut extract
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour your loaf or bundt pan, ensuring all crevices are covered. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, use a mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla and coconut extracts. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut. Pour the batter into the prepared pan and smooth the top. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Once the cake has cooled completely, drizzle the glaze over the top. Sprinkle with toasted coconut flakes for a finishing touch.
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