Coconut Cream Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract (or vanilla extract)
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (or whole milk)
- 1 cup sweetened shredded coconut
For the Glaze:
- 2 cups powdered sugar
- 2–3 tbsp coconut milk (or regular milk)
- ½ tsp vanilla or coconut extract
- Extra shredded coconut for garnish
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the coconut extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in the shredded coconut gently.
8. Pour batter evenly into the prepared pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
11. For the glaze, whisk powdered sugar, coconut milk, and extract together until smooth.
12. Drizzle the glaze over the cooled cake and sprinkle with extra shredded coconut for garnish.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 12 servings
Tips:
Use room temperature eggs and butter for a smoother batter and better rise.
To toast shredded coconut for garnish, bake at 350°F for 5-7 minutes, stirring occasionally until golden.