Coconut Cream Pound Cake
Indulge in the tropical decadence of a homemade Coconut Cream Pound Cake, a delightfully moist and buttery dessert that’s bursting with coconut flavor in every bite. This luscious pound cake features a rich blend of coconut milk, sweetened shredded coconut, and a touch of coconut extract, perfectly balanced with a hint of vanilla for depth. Baked to golden perfection, this versatile treat can be finished with an optional silky coconut glaze to elevate its sweetness. Ideal for brunch, tea parties, or as a centerpiece dessert, this easy-to-make loaf requires just 20 minutes of prep time and is sure to impress. Whether enjoyed plain or topped with a glaze, this Coconut Cream Pound Cake is a tropical-inspired indulgence perfect for any occasion!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.75 cup coconut milk, canned and shaken
- 1 cup sweetened shredded coconut
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons coconut milk (for optional glaze)
Instructions
Preheat the oven to 325°F (165°C) and generously grease and flour a 9x5-inch loaf pan or bundt pan.
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and coconut extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the sweetened shredded coconut using a spatula.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar and coconut milk until smooth. Drizzle over the cooled cake before serving.
Slice and enjoy your rich, coconut-infused pound cake!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 55.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
