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!
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.