Introduction
Imagine the moist, buttery richness of a classic pound cake infused with the sweet, tropical notes of coconut rum and topped with a delightfully crisp layer of toasted coconut. This Coconut Rum Pound Cake with Toasted Coconut Topping is a crowd-pleaser, combining the comforting flavors of a traditional pound cake with an exotic flair. Whether you’re planning a summer gathering, a holiday dessert table, or just looking for something special to enjoy with your family, this cake promises to deliver a taste of the tropics in every bite. The subtle warmth of the rum combined with the nutty crunch of toasted coconut elevates this dessert to a whole new level of deliciousness.
Ingredients:
For the Pound Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- ½ cup coconut rum
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Toasted Coconut Topping:
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 2 tablespoons coconut rum
- ¼ cup brown sugar
For the Coconut Rum Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons coconut rum
- 1 tablespoon coconut milk
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a loaf pan, ensuring all nooks and crannies are covered to prevent sticking.
Step 2: Prepare the Batter
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk and coconut rum. Start and end with the flour mixture to ensure a well-mixed batter. Mix just until combined—do not overmix.
Step 4: Bake the Pound Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden brown crust and spring back when lightly touched.
Step 5: Prepare the Toasted Coconut Topping
- While the cake is baking, prepare the topping. In a small skillet, melt the butter over medium heat. Add the shredded coconut and stir frequently until it starts to turn golden brown, about 3-5 minutes.
- Add the coconut rum and brown sugar, stirring until the sugar has melted and coated the coconut evenly. Remove from heat and set aside.
Step 6: Make the Coconut Rum Glaze (Optional)
- Whisk together the powdered sugar, coconut rum, and coconut milk until smooth. Adjust the consistency by adding more coconut milk or powdered sugar as needed.
Step 7: Assemble the Cake
- Once the cake has finished baking, let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Brush the warm cake with a little extra coconut rum (optional) for added flavor.
- Drizzle the coconut rum glaze over the cake, then sprinkle the toasted coconut topping evenly across the top.
Cooking Notes:
- Make sure to bring all ingredients to room temperature before starting. This helps ensure a smooth batter and even baking.
- If you prefer a less intense rum flavor, you can reduce the amount of coconut rum in the batter or omit the rum brushing step.
Serving Suggestions:
- Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- For a more tropical presentation, add some fresh pineapple slices or a sprinkle of extra toasted coconut on the plate.
- Pair with a coconut rum cocktail or a hot cup of coffee for a perfect dessert experience.
Tips:
- Use Fresh Shredded Coconut: If you can find fresh coconut, it will enhance the flavor of the topping even more.
- Don’t Overmix the Batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer freshness.
- Freezing Tip: This cake freezes well. Wrap individual slices in plastic wrap and store in a zip-lock bag for up to 3 months.
Prep Time:
- Prep Time: 20 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 5g
- Sodium: 180mg
- Carbohydrates: 55g
- Fat: 23g
- Sugar: 32g
- Fiber: 2g
Conclusion
This Coconut Rum Pound Cake with Toasted Coconut Topping is a dessert that brings together the best of both worlds: the comforting taste of a classic pound cake and the exotic, tropical flavors of coconut and rum. The toasted coconut topping adds a delightful crunch, while the moist cake beneath melts in your mouth with each bite. It’s a perfect choice for anyone looking to add a bit of sunshine to their dessert table, no matter the season. Make it for your next special occasion or simply as a treat for yourself—you won’t be disappointed!
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Coconut Rum Pound Cake with Toasted Coconut Topping
- Total Time: 1 hour 30 minutes
Ingredients
Scale
For the Pound Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- ½ cup coconut rum
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Toasted Coconut Topping:
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 2 tablespoons coconut rum
- ¼ cup brown sugar
For the Coconut Rum Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons coconut rum
- 1 tablespoon coconut milk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a loaf pan, ensuring all nooks and crannies are covered to prevent sticking.
Step 2: Prepare the Batter
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk and coconut rum. Start and end with the flour mixture to ensure a well-mixed batter. Mix just until combined—do not overmix.
Step 4: Bake the Pound Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden brown crust and spring back when lightly touched.
Step 5: Prepare the Toasted Coconut Topping
- While the cake is baking, prepare the topping. In a small skillet, melt the butter over medium heat. Add the shredded coconut and stir frequently until it starts to turn golden brown, about 3-5 minutes.
- Add the coconut rum and brown sugar, stirring until the sugar has melted and coated the coconut evenly. Remove from heat and set aside.
Step 6: Make the Coconut Rum Glaze (Optional)
- Whisk together the powdered sugar, coconut rum, and coconut milk until smooth. Adjust the consistency by adding more coconut milk or powdered sugar as needed.
Step 7: Assemble the Cake
- Once the cake has finished baking, let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Brush the warm cake with a little extra coconut rum (optional) for added flavor.
- Drizzle the coconut rum glaze over the cake, then sprinkle the toasted coconut topping evenly across the top.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 450
- Sodium: 180mg
- Protein: 5g