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Homemade Coconut Pound Cake Recipe

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★★★★★

4.6 from 76 reviews

This homemade coconut pound cake is a moist and flavorful dessert featuring a rich coconut-infused batter, baked to golden perfection and topped with a silky coconut glaze and toasted coconut flakes. Perfect for coconut lovers, this classic pound cake combines the tropical essence of coconut milk, extract, and shredded coconut in a dense, buttery cake that melts in your mouth.

Ingredients

Scale

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1½ cups granulated sugar
  • 3/4 cup unsalted butter (1½ sticks)
  • 3 eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure coconut extract
  • 1/2 cup canned coconut milk (unsweetened)
  • 1/2 cup whole milk
  • 1/2 cup shredded coconut flakes

Glaze:

  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • Pinch of salt
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut flakes

Instructions

  1. Preheat and prepare pan: Heat your oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan thoroughly, then set it aside to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this bowl aside.
  3. Cream sugar and butter: In a separate large bowl, use an electric mixer on low speed to cream the granulated sugar and unsalted butter until the mixture is well combined and smooth.
  4. Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to maintain a smooth batter.
  5. Add extracts: Mix in the pure vanilla extract and pure coconut extract to infuse the batter with aromatic coconut flavor.
  6. Combine wet and dry: Gradually add the dry flour mixture into the wet ingredients, alternating with the canned coconut milk and whole milk. Mix gently until the batter becomes light and fluffy, ensuring even incorporation.
  7. Fold in coconut flakes: Carefully fold the shredded coconut flakes into the batter to distribute them evenly without deflating the batter.
  8. Prepare to bake: Pour the batter into your prepared loaf pan. Give the pan a gentle shake to help the batter settle evenly and eliminate any air pockets.
  9. Bake the cake: Place the pan in the oven and bake for 1 hour and 15 to 20 minutes. Check the cake at the 60-minute mark; if the top is browning too fast, cover loosely with aluminum foil to prevent over-browning. Bake until a toothpick inserted in the center comes out clean or with moist crumbs attached.
  10. Cool in pan: Remove the cake from the oven and place it on a cooling rack. Allow it to cool partially while still in the pan, so residual heat finishes the cooking gently.
  11. Remove from pan: Once the pan has cooled enough to handle, carefully remove the cake and let it cool completely on the cooling rack.
  12. Make the glaze: In a bowl, combine powdered sugar, whole milk, a pinch of salt, coconut extract, and vanilla extract. Stir until the glaze is smooth and silky.
  13. Glaze the cake: Pour half of the glaze evenly over the cooled cake, then sprinkle the top with the shredded coconut flakes.
  14. Set glaze: Allow the glaze to harden slightly before drizzling the remaining glaze over the cake. Let this second layer harden completely before serving.
  15. Slice and serve: Cut the coconut pound cake into slices and enjoy its tender, moist texture with a burst of coconut flavor.
  16. Storage: Wrap the cake tightly in plastic wrap and store in an airtight container at room temperature. It will stay fresh for up to 3 days or longer if refrigerated.

Notes

  • To prevent the cake from over-browning, cover with aluminum foil after 60 minutes if necessary.
  • Using room temperature eggs helps to achieve a smoother batter and better rise.
  • For a more intense coconut flavor, use unsweetened coconut milk and pure coconut extract.
  • Ensure the cake is completely cooled before applying the glaze to prevent it from melting.
  • You can toast the shredded coconut flakes for the topping for added crunch and flavor if desired.

Keywords: coconut pound cake, homemade pound cake, coconut cake, coconut dessert, buttery pound cake, glazed pound cake, coconut glaze

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