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Coconut Pound Cake

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This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut.

Ingredients

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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: Store the cake in an airtight container at room temperature for up to 3 days.
  • Freezing: 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.

Find it online: https://ukfinda.com/coconut-pound-cake/