Coconut Pound Cake

There’s something incredibly comforting about a slice of Coconut Pound Cake. I remember baking this treat on rainy afternoons, the kind of day where the smell of something sweet wafts through the kitchen, making the house feel warm and inviting. As the cake bakes, it transforms into a golden delight, and my heart races with anticipation. This cake isn’t just about the ingredients; it’s about the moments shared and the happiness it brings. Every slice is a reminder of love, laughter, and the joy of baking. It’s perfect for any occasion, or simply to enjoy with a cup of tea. If you haven’t tried making a Coconut Pound Cake before, now’s the time to dive in!

What You’ll Need for Coconut Pound Cake

Every ingredient in this Coconut Pound Cake plays a crucial role in ensuring that each bite is filled with flavor and texture. From the coconut milk to the granulated sugar, these components work harmoniously to create a delicious treat. Here’s a breakdown of what you’ll need:

• ½ cup vegetable oil (or melted butter): This is the fat that keeps the cake moist and tender.
• 1 cup granulated sugar: Adds sweetness and helps create a golden crust.
• 3 large eggs: Bind the ingredients together and provide structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 teaspoon coconut extract: The star of the show, intensifying the coconut flavor.
• 1 teaspoon baking powder: Helps the cake rise, giving it that lovely texture.
• ¼ teaspoon salt: Balances sweetness and enhances flavor.
• ½ cup canned unsweetened coconut milk: Contributes moisture and a rich coconut taste.
• 1 ½ cups all-purpose flour: The main structure of the cake.
• 1 cup powdered sugar: For the frosting, adding sweetness and a smooth texture.
• ½ teaspoon vanilla extract: For the frosting, enhancing the flavor further.
• ½ teaspoon coconut extract: Again, for that delightful coconut punch in the frosting.
• 2-4 tablespoons canned unsweetened coconut milk: Adjust to achieve desired frosting consistency.
• 1 cup toasted coconut: A delicious crunchy topping that adds texture.

The Process for Making Coconut Pound Cake

Let’s bake this delightful Coconut Pound Cake! You’ll find that the process is just as enjoyable as the final product. Grab your ingredients, and let’s get started!

1. Preheat your oven to 350°F. This step is crucial for ensuring that the cake bakes evenly. While the oven heats up, you can prepare your loaf pan. Spray an 8×4-inch loaf pan with nonstick cooking spray, preferably one that has flour in it, to prevent sticking.

2. In a large mixing bowl, stir together ½ cup vegetable oil and 1 cup granulated sugar until well combined. The mixture should be smooth and slightly pale in color, indicating that the sugar is starting to dissolve.

3. Next, crack in 3 large eggs, one at a time. Make sure to whisk the mixture well after each addition until it looks fluffy. At this point, you can also stir in 1 teaspoon vanilla extract, 1 teaspoon coconut extract, 1 teaspoon baking powder, and ¼ teaspoon salt. This combo will add flavor and lift your cake.

4. Now, gently fold in ½ cup canned unsweetened coconut milk and 1 ½ cups all-purpose flour. Be careful not to overmix; just stir until combined. This ensures the cake remains light and fluffy.

5. Pour your batter into the prepared loaf pan, smoothing the top with a spatula. This helps it bake evenly and ensures a nice shape.

6. Slide the loaf pan into your preheated oven and bake for 50 to 60 minutes. Keep an eye on the cake; it should be golden brown and a toothpick inserted into the center should come out almost clean.

7. Once done, remove the cake from the oven and let it cool completely in the pan. This step helps the cake firm up, making it easier to remove without breaking.

8. While the cake cools, make your frosting. In a medium bowl, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon coconut extract, and 2-4 tablespoons canned coconut milk. Adjust the amount of coconut milk until you reach your desired consistency.

9. Once the cake is cool, drizzle the frosting over the top and immediately sprinkle 1 cup toasted coconut on top. The combination of the frosting and toasted coconut adds a delightful contrast in texture and flavor.

10. Finally, let the frosting set for a bit before slicing and serving. Enjoy your delicious Coconut Pound Cake with family and friends!

Substitutions and Tips

Here are some helpful tips and substitutions to consider when making your Coconut Pound Cake.

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Freezing: This cake freezes beautifully. Wrap slices in plastic wrap and place them in a resealable bag; it can last up to 3 months.
• Pairing: Serve with fresh fruit or a scoop of ice cream for an extra treat.
• Variations: Try adding lime zest for a citrus twist or incorporate chocolate chips for a different flavor profile.
• Frosting: Experiment with different types of frosting, such as cream cheese or a simple glaze, to suit your taste.

What to Serve With Coconut Pound Cake

There are so many delightful ways to serve your Coconut Pound Cake. Here are some suggestions:

• Fresh Fruit: Pair with sliced strawberries or mango for a refreshing contrast.
• Coffee or Tea: Enjoy a slice with a warm cup of coffee or tea for a cozy afternoon treat.
• Ice Cream: A scoop of vanilla or coconut ice cream on the side elevates the cake to another level.
• Brunch: This cake is perfect for brunch gatherings. It’s a lovely addition to any spread.
• Celebration: Use it as a centerpiece for birthdays or special occasions, showcasing its deliciousness.
• Light Dessert: Serve it as a lighter dessert option after a rich meal.

FAQ

Conclusion

The Coconut Pound Cake is a delightful treat that combines rich flavors and a moist texture. It’s perfect for any occasion, whether you’re celebrating or just enjoying a quiet moment at home. I encourage you to try this recipe; it will surely become a favorite in your kitchen!

Coconut Pound Cake

The ultimate comfort food, Coconut Pound Cake is moist, rich, and heavenly. It's an easy weeknight treat that brings a taste of paradise to your table. Dive into this tropical delight tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 310 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• ½ cup Vegetable oil or melted butter
• 1 cup Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Coconut extract
• 1 teaspoon Baking powder
• ¼ teaspoon Salt
• ½ cup Canned unsweetened coconut milk
• 1 ½ cups All-purpose flour
• 1 cup Powdered sugar
• ½ teaspoon Vanilla extract
• ½ teaspoon Coconut extract
• 2-4 tablespoons Canned unsweetened coconut milk
• 1 cup Toasted coconut

Instructions

 

• 1. Preheat your oven to 350°F. This step is crucial for ensuring that the cake bakes evenly. While the oven heats up, you can prepare your loaf pan. Spray an 8×4-inch loaf pan with nonstick cooking spray, preferably one that has flour in it, to prevent sticking.
• 2. In a large mixing bowl, stir together ½ cup vegetable oil and 1 cup granulated sugar until well combined. The mixture should be smooth and slightly pale in color, indicating that the sugar is starting to dissolve.
• 3. Next, crack in 3 large eggs, one at a time. Make sure to whisk the mixture well after each addition until it looks fluffy. At this point, you can also stir in 1 teaspoon vanilla extract, 1 teaspoon coconut extract, 1 teaspoon baking powder, and ¼ teaspoon salt. This combo will add flavor and lift your cake.
• 4. Now, gently fold in ½ cup canned unsweetened coconut milk and 1 ½ cups all-purpose flour. Be careful not to overmix; just stir until combined. This ensures the cake remains light and fluffy.
• 5. Pour your batter into the prepared loaf pan, smoothing the top with a spatula. This helps it bake evenly and ensures a nice shape.
• 6. Slide the loaf pan into your preheated oven and bake for 50 to 60 minutes. Keep an eye on the cake; it should be golden brown and a toothpick inserted into the center should come out almost clean.
• 7. Once done, remove the cake from the oven and let it cool completely in the pan. This step helps the cake firm up, making it easier to remove without breaking.
• 8. While the cake cools, make your frosting. In a medium bowl, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon coconut extract, and 2-4 tablespoons canned coconut milk. Adjust the amount of coconut milk until you reach your desired consistency.
• 9. Once the cake is cool, drizzle the frosting over the top and immediately sprinkle 1 cup toasted coconut on top. The combination of the frosting and toasted coconut adds a delightful contrast in texture and flavor.
• 10. Finally, let the frosting set for a bit before slicing and serving. Enjoy your delicious Coconut Pound Cake with family and friends!

Notes

• Tip 1: Coconut milk in a can is found in the Asian foods aisle. Be sure to shake before opening.
• Tip 2: I like to use vegetable oil because it gives the Coconut Pound Cake a lovely light texture. You can also use melted butter if that’s what you have on hand.
• Tip 3: The key to the best coconut flavor is to use coconut extract in the batter and the frosting. Please don’t skip it!
• Tip 4: I love to top the cake with tons of toasted coconut. It adds color, texture, and flavor! Learn how to toast coconut – it’s really easy.

Keyword Coconut Cake, Easy Coconut Dessert, Pound Cake Recipe, Tropical Pound Cake

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.