Coconut Pound Cake I
Indulge in the tropical allure of **Coconut Pound Cake I**, a moist and buttery dessert that blends rich coconut flavors with a perfectly tender crumb. This easy-to-make pound cake features a decadent combination of creamy coconut milk, fragrant coconut extract, and the subtle crunch of unsweetened shredded coconut, creating a treat that's as pleasing to the palate as it is to the senses. Baked to golden perfection and infused with both vanilla and coconut essences, this recipe delivers a delightful balance of sweetness and texture. Ready in just under two hours, it’s the ultimate showstopper for coconut lovers, perfect for tea time, celebrations, or as an everyday indulgence. Serve it plain, dusted with powdered sugar, or alongside a dollop of whipped cream for an irresistible tropical escape in every bite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup canned coconut milk
- 1 cup unsweetened shredded coconut
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9x5-inch loaf pan, then line it with parchment paper for easy release.
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Mix in the coconut extract and vanilla extract until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Alternating in three additions, add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
Fold in the shredded coconut gently using a spatula, being careful not to overmix the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 163.0 g | 815% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 714.9 g | 260% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 415.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 245 mg | 19% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 1814 mg | 39% | |
*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.
