Description
Moist coconut pound cake brings tropical sunshine to classic Southern baking, blending rich butter and sweet coconut flavors into a delightful dessert. Each slice promises pure comfort and indulgence you can savor with afternoon tea or as a special weekend treat.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup shredded sweetened coconut
Liquid and Flavoring Ingredients:
- ½ cup milk
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Binding and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 ½ cups powdered sugar
- ⅔ cup shredded sweetened coconut, toasted (for topping)
Instructions
- Craft the cake foundation by thoroughly blending softened butter and granulated sugar until achieving a cloud-like, airy consistency in a spacious mixing vessel.
- Incorporate eggs individually, ensuring vigorous integration after each addition to maintain a silky smooth texture.
- Infuse the mixture with coconut and vanilla extracts, creating an aromatic base that promises rich flavor complexity.
- Gently introduce milk, stirring until harmoniously combined with the existing wet ingredients.
- Separately prepare the dry component by whisking flour, baking powder, and kosher salt into a uniform powder.
- Delicately merge dry ingredients into the wet mixture, employing a gentle folding technique to preserve the batter’s delicate structure.
- Generously fold shredded sweetened coconut throughout the batter, distributing flavorful texture evenly.
- Transfer the voluminous batter into a meticulously greased bundt or tube pan, carefully smoothing the surface for even baking.
- Position the pan in a preheated oven set at 325F (163C), allowing the cake to transform for 60-70 minutes until a probing toothpick emerges pristine.
- Allow the freshly baked cake to rest within the pan for 10 minutes, then gracefully invert onto a wire cooling rack.
- Craft a luxurious glaze by whisking melted butter, powdered sugar, milk, and coconut extract until achieving a silky, pourable consistency.
- Once the cake reaches ambient temperature, cascade the glaze across the surface, creating an enticing drizzle.
- Sprinkle toasted coconut shreds as a final garnish, adding textural contrast and visual allure.
Notes
- Swap regular milk with coconut milk to intensify the coconut flavor and create a richer, more authentic tropical taste profile.
- Toast the shredded coconut beforehand to enhance its nutty aroma and add a delightful crunch to the cake’s texture.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie version without compromising the cake’s deliciousness.
- Ensure all ingredients are at room temperature to guarantee smooth mixing and a consistent, tender cake crumb.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg