Tropical Coconut Pound Cake
In the world of desserts, few treats can match the comfort and simplicity of a pound cake, especially when it’s infused with the tropical essence of coconut. This Coconut Pound Cake recipe is an indulgent twist on the classic, combining the rich flavors of coconut with a moist, tender crumb, all topped off with a luscious coconut glaze. Perfect for any occasion, from afternoon tea to a festive gathering, this cake promises to be a hit with all who taste it. Let’s dive into the recipe, tips for perfection, and conclude with how to store this delightful dessert.
Ingredients for Coconut Pound Cake
Pound Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks), room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk, unsweetened
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- A pinch of salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded coconut flakes for topping
Instructions: How to Make Coconut Pound Cake
- Preparation: Start by preheating your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan and set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In another large bowl, cream the sugar and butter on low speed until well combined. Then mix in the eggs one at a time, followed by the vanilla and coconut extracts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, alternating with the coconut milk and whole milk, until the batter is fluffy. Fold in the shredded coconut flakes.
- Bake: Pour the batter into the prepared pan and bake for about 1 hour and 15-20 minutes, covering with foil if it browns too quickly. A toothpick inserted should come out clean or with moist crumbs.
- Cool and Glaze: Allow the cake to cool before removing it from the pan. For the glaze, whisk all ingredients until smooth and drizzle half over the cooled cake, topping with coconut flakes. Once the first layer of glaze sets, add the second layer and let it harden.
Expert Tips for the Perfect Coconut Pound Cake
- Egg Temperature: Ensure your eggs are at room temperature to achieve a smoother batter.
- Extract Quality: The strength of coconut extract can vary. Adjust according to the potency of your extract to get the perfect flavor.
- Check the Cake Early: Ovens vary, so start checking your cake for doneness a little earlier than the suggested time to prevent over-baking.
How to Store
Wrap the cake in plastic wrap and store it in an airtight container to keep it moist and delicious for days. Enjoy this delectable treat with your favorite cup of tea or coffee, and let the flavors transport you to a world of coconut bliss.
Embark on this baking adventure with confidence, and let the tropical taste of coconut elevate your pound cake experience to new heights.
Conclusion
This Coconut Pound Cake recipe is more than just a dessert; it’s a journey to a tropical paradise with every bite. The combination of fluffy cake, rich coconut flavor, and sweet glaze creates a balance that’s hard to resist. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake is sure to impress.
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Tropical Coconut Pound Cake
Ingredients
Scale
Pound Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks), room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk, unsweetened
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- A pinch of salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded coconut flakes for topping
Instructions
- Preparation: Start by preheating your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan and set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In another large bowl, cream the sugar and butter on low speed until well combined. Then mix in the eggs one at a time, followed by the vanilla and coconut extracts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, alternating with the coconut milk and whole milk, until the batter is fluffy. Fold in the shredded coconut flakes.
- Bake: Pour the batter into the prepared pan and bake for about 1 hour and 15-20 minutes, covering with foil if it browns too quickly. A toothpick inserted should come out clean or with moist crumbs.
- Cool and Glaze: Allow the cake to cool before removing it from the pan. For the glaze, whisk all ingredients until smooth and drizzle half over the cooled cake, topping with coconut flakes. Once the first layer of glaze sets, add the second layer and let it harden.
Expert Tips for the Perfect Coconut Pound Cake
- Egg Temperature: Ensure your eggs are at room temperature to achieve a smoother batter.
- Extract Quality: The strength of coconut extract can vary. Adjust according to the potency of your extract to get the perfect flavor.
- Check the Cake Early: Ovens vary, so start checking your cake for doneness a little earlier than the suggested time to prevent over-baking.
Notes
How to Store
Wrap the cake in plastic wrap and store it in an airtight container to keep it moist and delicious for days. Enjoy this delectable treat with your favorite cup of tea or coffee, and let the flavors transport you to a world of coconut bliss.