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Coconut Pound Cake

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This Coconut Pound Cake is a rich, moist dessert infused with tropical flavor from coconut milk and shredded coconut, topped with a smooth coconut glaze and optional toasted coconut for added texture and sweetness.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable oil
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup canned unsweetened coconut milk
  • 1 teaspoon coconut extract (or vanilla)
  • 1 cup sweetened shredded coconut
  • For the glaze:
  • 2 cups powdered sugar
  • 3–4 tablespoons coconut milk
  • ½ teaspoon coconut extract
  • ¼ cup toasted shredded coconut (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
  2. In a large bowl, beat butter, oil, and sugar for 4–5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk, beginning and ending with the flour.
  6. Stir in coconut extract and shredded coconut.
  7. Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. In a bowl, whisk powdered sugar, coconut milk, and coconut extract until smooth. Adjust consistency as needed.
  10. Drizzle glaze over the cooled cake and garnish with toasted coconut if desired.

Notes

  • Add almond extract or fold in macadamia nuts or white chocolate chips for variation.
  • Mix in diced pineapple or mango for a fruity twist.
  • Store at room temperature for 3 days or in the fridge for up to 5 days.
  • Freeze whole or in slices, wrapped tightly.
  • Microwave slices for 10–15 seconds to warm before serving.

Nutrition

Find it online: https://allcookedup.com/coconut-pound-cake/