Description
Luxurious coconut pound cake delivers a tropical paradise of sweet, buttery goodness right to kitchen counters. Rich layers of coconut flavor blend perfectly with classic pound cake texture, creating a dessert that delights senses and promises pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 2 ½ cups (500 grams) granulated sugar
- 4 large eggs
- 2 ¼ cups (280 grams) all-purpose flour
- 1 cup (80 grams) shredded sweetened coconut
Liquid and Flavoring Ingredients:
- ½ cup (120 milliliters) milk
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) milk (for glaze)
- 2 tablespoons (30 milliliters) unsalted butter, melted (for glaze)
Additional Dry Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups (180 grams) powdered sugar (for glaze)
- ⅔ cup (53 grams) shredded sweetened coconut, toasted (for topping)
Instructions
- Craft a buttery foundation by gently blending softened butter with granulated sugar until the mixture achieves a cloud-like texture and pale hue.
- Incorporate eggs methodically, beating thoroughly after each addition to ensure a silky, uniform consistency.
- Infuse aromatic essence by stirring in coconut and vanilla extracts, creating a fragrant base for the cake.
- Gradually introduce milk, stirring carefully to maintain the batter’s delicate balance.
- In a separate vessel, sift together flour, baking powder, and kosher salt, ensuring a lump-free dry mixture.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to preserve the batter’s tender structure.
- Delicately fold shredded sweetened coconut throughout the batter, distributing it evenly.
- Preheat the oven to 325F (163C) and meticulously prepare a bundt or tube pan with a thorough greasing and flouring.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula for an even bake.
- Bake for 60-70 minutes, monitoring until a toothpick emerges cleanly from the center.
- Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack for complete cooling.
- Craft a luscious glaze by whisking melted butter, powdered sugar, milk, and coconut extract until silky smooth.
- Once the cake has fully cooled, drizzle the glaze generously across the surface.
- Garnish with a sprinkle of toasted shredded coconut for a delightful textural finish.
Notes
- Choose room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
- Toast coconut beforehand for enhanced nutty flavor and crunchier texture that adds depth to the cake.
- Consider using unsweetened coconut for a less sweet version, perfect for those watching sugar intake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 36 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg