Coconut Layered Pound Cake
Indulge in the tropical decadence of Coconut Layered Pound Cake, a dessert masterpiece that blends rich buttery layers with the lush essence of coconut. This moist and tender pound cake is infused with sweetened shredded coconut and layered with a luscious cream cheese frosting subtly flavored with coconut extract. Each fluffy layer is crowned with a sprinkle of golden-toasted coconut flakes, adding a delightful crunch and visual appeal. Perfect for special occasions or as a show-stopping centerpiece, this recipe is simple to follow yet delivers bakery-quality results. With its harmonious balance of creamy, nutty, and sweet flavors, this cake is sure to leave a lasting impression.
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Recipe Information
Ingredients
- 340 grams unsalted butter
- 400 grams granulated sugar
- 6 large eggs
- 360 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 teaspoons pure vanilla extract
- 150 grams sweetened shredded coconut
- 225 grams cream cheese
- 200 grams powdered sugar
- 1 teaspoon coconut extract
- 60 milliliters heavy cream
- 50 grams toasted coconut flakes
Instructions
Preheat your oven to 175°C (350°F) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the butter mixture in three batches, alternating with the milk. Begin and end with the dry ingredients.
Mix in the vanilla extract and shredded coconut just until combined. Do not overmix.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together in a medium bowl until smooth and fluffy.
Add the coconut extract and heavy cream, and beat until the mixture reaches a spreadable consistency. Adjust with more cream if needed.
Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the second layer and more frosting, then top with the final cake layer.
Frost the top and sides of the cake evenly and decorate with toasted coconut flakes.
Chill the cake in the refrigerator for at least 30 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
8659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.9 g | 642% | |
| Saturated Fat | 306.6 g | 1533% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 2171 mg | 724% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 998.5 g | 363% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 674.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 696 mg | 54% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1724 mg | 37% | |
*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.
