Coconut Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (canned, unsweetened)
- 1 tsp coconut extract (or vanilla if you prefer)
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 2 cups powdered sugar
- 3–4 Tbsp coconut milk
- ½ tsp coconut extract
- ¼ cup toasted shredded coconut (for garnish, optional)
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
6. Stir in the coconut extract and shredded coconut.
7. Pour the batter into the prepared pan(s) and smooth the top.
8. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. To make the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth. Adjust consistency with more coconut milk if needed.
11. Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut if desired.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 95 minutes
Kcal: 520 kcal | Servings: 12 servings
Tips:
Use room temperature eggs for better batter consistency and volume.
Toast shredded coconut in a dry skillet over medium heat until golden to enhance flavor and add crunch.