Coconut Pound Cake Using Coconut Milk
Indulge in the rich, tropical flavors of this Coconut Pound Cake made with velvety coconut milk and a hint of shredded sweetened coconut for added texture. Perfectly moist and buttery, this easy-to-make loaf is a delightful twist on a classic dessert, offering subtle coconut notes in every tender bite. With just 20 minutes of prep and a golden bake time of 70 minutes, this cake is ideal for satisfying your sweet cravings or elevating your next gathering. Serve it solo to savor its luscious simplicity, or pair it with whipped cream and fresh fruit for a decadent finishing touch. This recipe yields 10 slices of coconut bliss and is the perfect make-ahead treat, staying fresh for days in an airtight container. Whether you’re a fan of coconut or just looking for a unique pound cake recipe, this coconut milk-infused masterpiece is guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 1.5 teaspoons Pure vanilla extract
- 0.75 cup Coconut milk (canned, unsweetened)
- 1 cup Shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the coconut milk in two additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Using a spatula, gently fold the shredded sweetened coconut into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. Tap the pan on the counter to remove any air bubbles.
Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil after 40 minutes.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the coconut pound cake on its own, or pair it with whipped cream and fresh fruit for an added treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 45.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 124 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.
