Description
This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut. The sweetened shredded coconut in the cake adds a lovely texture!
Ingredients
Scale
For the Cake:
- 2 3/4 cups (344g) all-purpose flour, spooned & leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240g) canned full-fat coconut milk, shaken well, room temperature
- 1 cup (93g) sweetened shredded coconut
For the Coconut Glaze:
- 1 cup (125g) confectioners’ sugar (powdered sugar)
- 3–4 tablespoons canned full-fat coconut milk, shaken well
- 1/4 teaspoon coconut extract (optional)
For Garnish (Optional):
- Toasted shredded coconut* (see notes)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, or spray thoroughly with baking spray that includes flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Extracts: Add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and coconut extract. Scrape down the sides of the bowl.
- Alternate Dry Ingredients and Coconut Milk: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the room-temperature coconut milk in two additions (begin and end with the flour mixture). Mix until just combined after each addition. Do not overmix.
- Fold in Shredded Coconut: Gently fold in the sweetened shredded coconut using a rubber spatula until evenly distributed.
- Fill Pan and Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake for 50-55 minutes, or until a wooden toothpick or long skewer inserted into the center comes out with only a few moist crumbs attached (no wet batter).
- Cool Cake: Let the cake cool in the Bundt pan for 10–15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Make the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 3 tablespoons of the coconut milk, and the coconut extract (if using). Add more coconut milk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
- Glaze and Garnish: Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Sprinkle with toasted shredded coconut, if desired. Allow the glaze to set before slicing.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and coconut milk helps ensure a smooth, evenly incorporated batter and a better cake texture.
- Coconut Milk: Use full-fat canned coconut milk (shake the can well before opening as it can separate). Do not use refrigerated coconut milk beverage.
- Coconut Extract: Enhances the coconut flavor but can be omitted if preferred.
- Do Not Overmix: Overmixing the batter after adding the flour can lead to a tough cake. Mix just until combined.
- Bundt Pan Prep: Thoroughly grease and flour the Bundt pan (or use baking spray with flour) to prevent sticking.
- Toasting Coconut (for Garnish): Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 3-5 minutes, watching carefully, until lightly golden brown and fragrant.
- Storage: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.