Coconut Cream Pound Cake

Coconut Cream Pound Cake is a decadent, moist, and buttery dessert infused with the rich flavor of coconut. This cake is a delightful twist on the classic pound cake, incorporating coconut milk, shredded coconut, and a luscious coconut glaze. With its dense yet soft texture and the perfect balance of sweetness, it’s an excellent choice for coconut lovers. Whether served at special occasions, holiday gatherings, or as an everyday indulgence, this cake is sure to impress.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup coconut milk (full-fat)

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 cup sweetened shredded coconut

For the Coconut Glaze:

• 2 cups powdered sugar

• 3–4 tablespoons coconut milk

• 1 teaspoon coconut extract

For Garnish:

• 1 cup sweetened shredded coconut (for topping)

Preparation

Step 1: Prepare the Oven and Pan

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy (about 3–5 minutes). This step is crucial for creating a soft cake texture.

Step 3: Add Eggs One at a Time

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, alternating with coconut milk (starting and ending with the flour mixture). Mix on low speed until just combined.

Step 6: Add Flavor and Coconut

Stir in the vanilla extract, coconut extract, and shredded coconut. Avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Step 9: Prepare the Coconut Glaze

Whisk together powdered sugar, coconut milk, and coconut extract in a bowl until smooth. Adjust the consistency by adding more coconut milk if needed.

Step 10: Glaze and Garnish

Once the cake is completely cooled, drizzle the coconut glaze over the top and let it slightly set. Sprinkle with shredded coconut for a beautiful finish.

Variations

• Chocolate Coconut Pound Cake: Add ½ cup of cocoa powder to the batter for a chocolate-coconut flavor.

• Lemon Coconut Pound Cake: Add 1 tablespoon of lemon zest for a citrusy twist.

• Toasted Coconut Topping: Toast the shredded coconut before sprinkling it on top for a deeper nutty flavor.

• Nutty Coconut Cake: Mix in ½ cup of chopped pecans or almonds for added crunch.

Cooking Notes

• Use Room Temperature Ingredients: Butter, eggs, and coconut milk should be at room temperature for better mixing and texture.

• Avoid Overmixing: Overmixing the batter can make the cake dense instead of tender.

• Check for Doneness: Since every oven is different, start checking at the 70-minute mark to prevent overbaking.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or whipped cream.

• Pair with a cup of coffee or coconut milk latte for an afternoon treat.

• Garnish with fresh berries for a refreshing contrast.

• Drizzle with chocolate or caramel sauce for extra indulgence.

Tips

• If you don’t have coconut extract, use extra vanilla extract.

• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

• Freeze leftover cake slices for up to 3 months in a sealed container.

• Lightly toast the coconut garnish for a crunchier texture.

Prep Time: 20 minutes

Cooking Time: 70–80 minutes

Total Time: 1 hour 40 minutes – 1 hour 50 minutes

Nutritional Information (Per Slice, Approximate)

• Calories: 420

• Protein: 5g

• Sodium: 180mg

FAQs

1. Can I use canned coconut milk?

Yes, full-fat canned coconut milk is ideal for the richest flavor and moist texture.

2. How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly, or use a non-stick baking spray with flour.

3. Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend with xanthan gum.

4. Can I make mini coconut pound cakes?

Yes, use mini bundt pans and bake for 25–30 minutes.

5. What if I don’t have a bundt pan?

You can use a loaf pan; adjust the baking time to 50–60 minutes.

Conclusion

Coconut Cream Pound Cake is a delightful dessert with a rich coconut flavor, buttery texture, and sweet glaze. This cake is perfect for special occasions or as a sweet treat for coconut lovers. With a moist crumb and a deliciously creamy glaze, it’s an irresistible dessert that will impress anyone who takes a bite. Enjoy your homemade Coconut Cream Pound Cake with your favorite toppings and pairings!

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