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Coconut Pound Cake Recipe

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This Coconut Pound Cake recipe combines rich buttery flavor with the tropical taste of coconut, creating a moist, irresistible dessert. Topped with toasted coconut and a sweet glaze, it's the perfect treat for any occasion. Whether you're hosting a gathering or enjoying a quiet afternoon with tea, this cake will be a crowd-pleaser!

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ cup sweetened flaked coconut

¼ cup sugar

¾ cup sugar

½ cup unsalted butter (melted)

3 eggs

1 teaspoon coconut extract

1 teaspoon vanilla extract

½ cup milk

For the Glaze:

2 tablespoons unsalted butter (melted)

½ cup powdered sugar

1 teaspoon coconut extract

½ teaspoon vanilla extract

1 tablespoon milk or cream

For the Topping:

½ cup sweetened flaked coconut (toasted)

Instructions

  • Preheat your oven to 350°F and prepare a 9"x 5" loaf pan by lining it with parchment paper or greasing it with butter.

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

  • In a food processor, blend ½ cup coconut and ¼ cup sugar until finely chopped, then set aside.

  • Using an electric mixer, blend melted butter with ¾ cup sugar until smooth. Add eggs one at a time, blending for 10-15 seconds between each addition.

  • Stir in the coconut-sugar mixture, coconut extract, and vanilla extract.

  • Gradually add the flour mixture and milk in two parts, mixing until just combined.

  • Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool the cake in the pan for 30 minutes before transferring it to a wire rack.

  • Reduce the oven temperature to 300°F. Spread ½ cup coconut on a baking sheet and toast for 3-4 minutes.

  • For the glaze, whisk melted butter, powdered sugar, coconut extract, vanilla extract, and milk. Cool to your desired consistency.

  • Drizzle the glaze over the cooled cake and top with toasted coconut. Let the glaze set before slicing and serving.

Notes

  • The cake can be customized with extra ingredients like chocolate chips or macadamia nuts.

  • To enhance the coconut flavor, use coconut milk instead of regular milk.

  • This cake can be frozen for up to 3 months; just wrap it tightly in plastic wrap and store it in a freezer bag.

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