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Coconut Pound Cake

Coconut Pound Cake Recipe
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Indulge in the tropical goodness of this Coconut Pound Cake Recipe, a moist and flavorful dessert that will transport your taste buds straight to paradise. With a rich blend of coconut and vanilla, this cake is perfect for any occasion—be it a birthday, holiday gathering, or afternoon tea. Its tender crumb, enhanced by sour cream and coconut milk, makes it a crowd-pleaser that can be enjoyed plain or drizzled with a luscious coconut glaze. Serve it alongside fresh fruit or a dollop of whipped cream for an elevated experience. This easy-to-make recipe ensures that even novice bakers can achieve impressive results.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp coconut extract, optional but highly recommended
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup full-fat coconut milk, shake the can before using
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sweetened shredded coconut
  • 1 cup powdered sugar
  • 2–3 tablespoons coconut milk, adjust for desired thickness
  • 1 tsp coconut extract, optional
  • Pinch of salt
  • Toasted coconut flakes for garnish, optional

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9×5 inch loaf pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, coconut extract, and sour cream until everything is smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Alternately add the dry ingredients and coconut milk to the batter. Start with the dry ingredients and mix until just combined.
  6. Gently fold in sweetened shredded coconut until evenly distributed throughout the batter.
  7. Pour the batter into your prepared pan. Bake in the preheated oven for about 60-75 minutes if using a loaf pan or 50-65 minutes if using a bundt pan. A toothpick inserted into the center should come out clean when done.
  8. Allow the cake to cool in its pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
  9. In a small bowl, whisk together powdered sugar, coconut milk, and coconut extract until smooth. If it's too thick, add more coconut milk a teaspoon at a time.
  10. Once cooled, drizzle the glaze over your cake. Top with toasted coconut flakes if desired for an extra touch.

Nutrition

Find it online: https://chefharper.com/coconut-pound-cake-recipe/

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