Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful dessert that combines the rich, creamy flavor of coconut with a moist, dense cake texture. This cake is perfect for various occasions, from family gatherings to holiday celebrations. Its unique combination of coconut milk and shredded coconut gives it a tropical twist that will make your taste buds dance with joy.

Why You’ll Love This Recipe

• Decadent Flavor: The creamy coconut flavor shines through in every bite, making it a crowd favorite.
• Easy to Make: With straightforward steps, even novice bakers can create this delicious pound cake.
• Versatile Dessert: Perfect for any occasion – serve it at birthdays, potlucks, or simply enjoy it as an afternoon treat.
• Beautiful Presentation: The drizzled glaze and toasted coconut topping make this cake visually stunning.
• Moist Texture: The combination of butter, oil, and coconut milk ensures a soft and moist cake every time.

Tools and Preparation

To make this Coconut Cream Pound Cake, you’ll need some essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: This special shape not only adds visual appeal but also helps the cake bake evenly.
• Electric mixer: It saves time and effort when creaming butter and sugar together for a light texture.
• Measuring cups and spoons: Accurate measurements are crucial for baking success; these tools help achieve that.

Ingredients

For the Pound Cake:

• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (120ml) vegetable oil
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240ml) canned coconut milk (full-fat)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1 cup (85g) sweetened shredded coconut

For the Coconut Glaze:

• 1 cup (180g) powdered sugar, sifted
• 3-4 tbsp canned coconut milk (or more for thinner glaze)
• 1 tsp coconut extract
• ¼ cup (20g) sweetened shredded coconut, toasted or plain (for topping)

How to Make Coconut Cream Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Grease and flour a bundt pan thoroughly to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the following:
1. All-purpose flour
2. Baking powder
3. Salt

Step 3: Cream Butter and Sugar

In a large bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy; this should take about 4-5 minutes using an electric mixer.

Step 4: Add Eggs and Extracts

Beat in the eggs one at a time, ensuring each one is well mixed before adding the next. Then mix in the coconut extract and vanilla extract until everything is well combined.

Step 5: Combine Ingredients

Alternate adding the dry ingredients and canned coconut milk to the batter:
1. Begin with one-third of the dry mixture.
2. Follow with half of the coconut milk.
3. Repeat until all dry ingredients and milk are incorporated into the batter.
4. Finally, fold in sweetened shredded coconut gently.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan. Smooth out the top with a spatula. Bake in your preheated oven for 70-80 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the bundt pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

Step 8: Make Coconut Glaze

In a small bowl, whisk together powdered sugar, canned coconut milk, and coconut extract until smooth. Adjust thickness by adding more sugar or coconut milk as needed.

Step 9: Assemble Your Cake

Once cooled completely:
1. Drizzle glaze over the top of the cake allowing it to drip down.
2. Sprinkle with shredded coconut for added texture and flavor.

Step 10: Serve

Slice your Coconut Cream Pound Cake and enjoy its rich creamy flavors!

How to Serve Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re serving it at a party or enjoying a quiet afternoon treat, here are some creative serving suggestions to enhance your experience.

With Fresh Fruits

• Berries: Serve with a mix of strawberries, blueberries, and raspberries for a refreshing contrast.
• Sliced Mango: The sweetness of mango pairs beautifully with the rich coconut flavor.

With Whipped Cream

• Flavored Whipped Cream: Top with vanilla or coconut-flavored whipped cream for an extra creamy touch.
• Coconut Whipped Cream: Use coconut cream for an added layer of flavor that complements the cake.

As Dessert Parfaits

• Layered Parfaits: Create layers of pound cake, whipped cream, and fresh fruit in a glass for an elegant presentation.
• Tropical Parfait: Add crushed pineapple and toasted coconut for a tropical twist.

With Ice Cream

• Coconut Ice Cream: Pair with coconut ice cream for a double coconut delight.
• Vanilla Bean Ice Cream: A classic vanilla bean ice cream enhances the cake’s flavor without overpowering it.

How to Perfect Coconut Cream Pound Cake

Achieving the perfect Coconut Cream Pound Cake requires attention to detail. Here are some tips to ensure your cake turns out beautifully every time.

• Bold Ingredients: Use high-quality ingredients like full-fat coconut milk and real extracts to enhance flavor.
• Room Temperature Eggs: Ensure your eggs are at room temperature before mixing; this helps create a smoother batter.
• Proper Mixing: Avoid overmixing the batter once you add the dry ingredients; this prevents a dense cake.
• Check Doneness Early: Start checking your cake around 70 minutes to prevent overbaking; every oven is different.

Best Side Dishes for Coconut Cream Pound Cake

Pairing side dishes with Coconut Cream Pound Cake can elevate your dessert experience. Here are some delightful options to consider.

1. Fresh Fruit Salad: A light and refreshing mix of seasonal fruits complements the richness of the cake.
2. Coconut Sorbet: This icy treat adds a cool, tropical note that pairs well with the warm cake.
3. Lemon Curd: The tartness of lemon curd provides a zesty contrast to the sweet flavors in the pound cake.
4. Chia Seed Pudding: A creamy chia pudding adds texture and can be flavored with additional coconut or vanilla.
5. Yogurt Parfait: Layer yogurt with granola and fresh fruit for a satisfying crunch alongside your cake.
6. Roasted Nuts: Serve spiced or salted roasted nuts as a crunchy contrast to the soft, tender cake.

Common Mistakes to Avoid

Baking can be tricky, and even small mistakes can affect your Coconut Cream Pound Cake’s outcome. Here are some common pitfalls to watch out for:

• Incorrect oven temperature – Always preheat your oven to the right temperature. An oven that is too hot or too cold can lead to uneven baking.
• Not measuring ingredients accurately – Use proper measuring cups and spoons. Baking is a science, and precise measurements are crucial for success.
• Skipping the creaming step – Don’t rush through creaming the butter and sugar. This step adds air to the batter, making your cake light and fluffy.
• Overmixing the batter – Mix just until combined. Overmixing can develop gluten in the flour, resulting in a dense cake instead of a tender pound cake.
• Using cold eggs or milk – Make sure your eggs and coconut milk are at room temperature. Cold ingredients can cause the batter to curdle and affect texture.
• Not letting the cake cool properly – Allow the cake to cool in the pan before transferring it to a wire rack. This prevents it from breaking apart and ensures a better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Coconut Cream Pound Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Coconut Cream Pound Cake

• Wrap slices of cake tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Coconut Cream Pound Cake

• Oven – Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes.
• Microwave – Place one slice on a microwave-safe plate. Heat for about 15-20 seconds or until warm.
• Stovetop – Warm slices gently in a skillet over low heat, flipping occasionally until heated through.

Frequently Asked Questions

If you have questions about making this Coconut Cream Pound Cake, you’re not alone! Here are some frequently asked questions:

Can I use light coconut milk instead of full-fat?

You can use light coconut milk, but it may result in a less rich flavor and texture in your Coconut Cream Pound Cake.

How do I know when my Coconut Cream Pound Cake is done?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your cake is ready!

Can I substitute other extracts?

Yes! You can experiment with almond extract or lemon extract for different flavor profiles in your Coconut Cream Pound Cake.

How should I serve my Coconut Cream Pound Cake?

This cake is delightful on its own but pairs well with fresh fruit or whipped cream for added flavor!

Final Thoughts

This Coconut Cream Pound Cake is not only delicious but also versatile. With its creamy coconut flavor, it’s perfect for any occasion, from casual gatherings to special celebrations. Feel free to customize it by adding chocolate chips or using different extracts. Give this recipe a try; you won’t be disappointed!

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Coconut Cream Pound Cake

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• Author: Jennifer
• Total Time: 1 hour 30 minutes
• Yield: Serves 12 slices 1x

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Description

Indulge in the heavenly delight of Coconut Cream Pound Cake, a moist and rich dessert that transports your taste buds to a tropical paradise. This cake features a luscious blend of coconut milk and sweetened shredded coconut, resulting in a fluffy texture and decadent flavor. Perfect for family gatherings, birthdays, or just a cozy afternoon treat, it’s stunningly topped with a coconut glaze and toasted coconut for an eye-catching finish. Whether served alongside fresh fruits or a scoop of creamy ice cream, this cake is sure to impress!

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Ingredients

Scale 1x2x3x

• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (120ml) vegetable oil
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240ml) canned coconut milk (full-fat)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1 cup (85g) sweetened shredded coconut
• 1 cup (180g) powdered sugar, sifted
• 3–4 tbsp canned coconut milk (or more for thinner glaze)
• 1 tsp coconut extract
• ¼ cup (20g) sweetened shredded coconut, toasted or plain (for topping)

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Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter, oil, and sugar until light and fluffy.
4. Beat in eggs one at a time; mix in extracts.
5. Alternate adding dry ingredients and coconut milk to the batter. Fold in shredded coconut.
6. Pour batter into bundt pan; smooth the top and bake for 70-80 minutes or until a toothpick comes out clean.
7. Cool for 10-15 minutes before transferring to a wire rack.
8. For the glaze, whisk powdered sugar with coconut milk and extract until smooth; drizzle over cooled cake.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 375
• Sugar: 30g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg