Coconut Pound Cake
Indulge in the tropical allure of this Coconut Pound Cake, a moist and tender loaf that's bursting with rich coconut flavor. Made with creamy coconut milk, unsweetened shredded coconut, and a hint of vanilla and coconut extracts, this recipe delivers a perfect balance of sweetness and texture in every slice. Ideal for both casual brunches and elegant desserts, this cake is easy to prepare with just 15 minutes of prep time and bakes to golden perfection in under an hour. Serve it plain for a classic treat, or elevate it with a dusting of powdered sugar or a luscious coconut glaze. Whether as a quick snack or the centerpiece of your dessert table, this Coconut Pound Cake will leave everyone craving another bite! Perfect for coconut lovers and those looking for a unique, flavorful twist on a traditional pound cake recipe.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 300 grams Granulated sugar
- 4 large Eggs
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Coconut milk
- 100 grams Shredded unsweetened coconut
- 2 teaspoons Vanilla extract
- 1 teaspoon Coconut extract
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate into the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix on low speed until just combined and avoid overmixing.
Fold in the shredded coconut, vanilla extract, and coconut extract using a spatula until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and level the top using a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Optional: Dust with powdered sugar or top with a coconut glaze for extra flavor.
Nutrition Facts
Calories |
4941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 569.4 g | 207% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 318.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 236 mg | 18% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1062 mg | 23% | |
*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.
