This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut.
Author:Beth
Prep Time:20 minutes
Chill Time:1 hour
Cook Time:10 minutes
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
For the Cake:
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/2 cup milk
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup shredded sweetened coconut
For the Glaze:
2 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon coconut extract
2/3 cup shredded sweetened coconut, toasted (for topping)
Instructions
Prepare the Cake:
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the coconut extract and vanilla extract.
Gradually add the milk, mixing until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded sweetened coconut.
Pour the batter into the prepared pan, smoothing the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the Glaze:
In a medium bowl, whisk together the melted butter, powdered sugar, milk, and coconut extract until smooth.
Once the cake has cooled, drizzle the glaze over the top.
Sprinkle the toasted shredded coconut over the glaze for garnish.
Notes
Toasting Coconut: To toast the shredded coconut, spread it in an even layer on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring occasionally, until golden brown.
Storage:Â Store the cake in an airtight container at room temperature for up to 3 days.
Freezing:Â The cake can be frozen (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and glaze before serving.