Coconut Pound Cake Recipe

Coconut Pound Cake Recipe is a delightful treat that combines the rich flavors of coconut with the comforting texture of pound cake. This recipe is perfect for various occasions, from casual gatherings to festive celebrations. What sets this cake apart is its moistness and the aromatic hints of coconut throughout, making it a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of butter, coconut milk, and shredded coconut creates a cake that’s incredibly moist and bursting with flavor.
• Easy to Make: With simple steps and common ingredients, this recipe is perfect for bakers of all skill levels.
• Versatile Serving Options: Enjoy it plain, drizzled with glaze, or paired with fresh fruits for a delicious dessert.
• Perfect for Any Occasion: Whether it’s a birthday party or an afternoon tea, this coconut pound cake fits right in.

Tools and Preparation

Before you start baking your Coconut Pound Cake Recipe, gather the necessary tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Loaf pan or bundt pan
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Cooling rack

Importance of Each Tool

• Electric mixer: Saves time and ensures your butter and sugar blend perfectly for a fluffy batter.
• Loaf pan or bundt pan: The right shape helps achieve even baking and enhances presentation.
• Mixing bowls: Having multiple sizes helps keep your ingredients organized during preparation.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional, but highly recommended)
• 1 cup sour cream or plain Greek yogurt
• 1 cup full-fat coconut milk (shake the can before using)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup sweetened shredded coconut

Coconut Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons coconut milk (adjust for desired thickness)
• 1 tsp coconut extract (optional)
• Pinch of salt
• Toasted coconut flakes for garnish (optional)

How to Make Coconut Pound Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or bundt pan to ensure easy removal later.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Step 3: Add Eggs

Add the eggs one at a time to the creamed mixture. Beat well after each addition to ensure they are fully incorporated.

Step 4: Mix in Flavors

Stir in the vanilla extract, optional coconut extract, and sour cream until smooth.

Step 5: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt.

Step 6: Mix Wet and Dry Ingredients

Alternately add the dry ingredients and coconut milk to the batter. Begin with flour and end with flour. Mix until just combined to avoid overmixing.

Step 7: Fold in Shredded Coconut

Gently fold in the sweetened shredded coconut until evenly distributed throughout the batter.

Step 8: Bake

Pour your batter into the prepared pan. Bake for 60-75 minutes if using a loaf pan or 50-65 minutes for a bundt pan. The cake is done when a toothpick inserted comes out clean.

Step 9: Cool

Allow the cake to cool in the pan for about 10-15 minutes. Then remove from the pan and let it cool completely on a wire rack.

Step 10: Prepare Coconut Glaze

In a small bowl, whisk together powdered sugar, coconut milk, and optional coconut extract until smooth. If too thick, add more coconut milk little by little until desired consistency is reached.

Step 11: Drizzle Glaze

Drizzle your glaze over the cooled cake. Top with toasted coconut flakes if desired for added texture and flavor.

How to Serve Coconut Pound Cake Recipe

Coconut pound cake is a versatile dessert that can be enjoyed in various ways. Whether served plain or dressed up with toppings, it makes for a delightful treat for any occasion.

With Fresh Fruit

• Berries – Top the cake with fresh strawberries, blueberries, or raspberries for a refreshing contrast.
• Bananas – Slices of ripe bananas add sweetness and texture.

With Whipped Cream

• Classic Whipped Cream – A dollop of whipped cream elevates the cake’s richness and offers a light touch.
• Coconut Whipped Cream – For an extra coconut kick, use coconut-flavored whipped cream.

As a Dessert Parfait

• Layered with Yogurt – Alternate layers of coconut pound cake with yogurt and fruit in a glass for an elegant presentation.
• With Granola – Add crunch by layering the cake with granola and fresh fruit.

Drizzled with Chocolate Sauce

• Chocolate Drizzle – A warm chocolate sauce adds a decadent touch to each slice, complementing the coconut flavors beautifully.

How to Perfect Coconut Pound Cake Recipe

Achieving the perfect coconut pound cake requires attention to detail. Here are some tips to enhance your baking experience.

• Use Room Temperature Ingredients – Ensure that eggs, butter, and sour cream are at room temperature for better mixing and texture.
• Measure Flour Correctly – Use the spoon-and-level method to avoid using too much flour, which can make the cake dense.
• Don’t Overmix the Batter – Mix until just combined to maintain the cake’s tender crumb.
• Test for Doneness – Use a toothpick; it should come out clean or with a few moist crumbs when the cake is ready.
• Cool Before Serving – Allow the cake to cool completely before slicing to prevent crumbling.

Best Side Dishes for Coconut Pound Cake Recipe

Coconut pound cake pairs wonderfully with various side dishes. Here are some great options to consider.

1. Fruit Salad – A mix of seasonal fruits adds freshness and balances sweetness.
2. Ice Cream – Vanilla or coconut ice cream complements the flavors perfectly for a classic dessert pairing.
3. Custard Sauce – Pouring warm custard over each slice enhances richness and moisture.
4. Caramel Sauce – Drizzling caramel adds a sweet contrast that pairs well with coconut flavors.
5. Coffee or Tea – A warm cup of coffee or herbal tea can balance the sweetness while enhancing flavors.
6. Cheese Plate – A selection of mild cheeses creates an interesting savory contrast to the sweet cake.

Common Mistakes to Avoid

Baking can be tricky, especially when making a delicious Coconut Pound Cake Recipe. Here are some common mistakes to watch for:

• Overmixing the batter: This can lead to a dense cake. Mix just until ingredients are combined for a light texture.
• Using cold ingredients: Cold eggs or butter can affect the mixing process. Always use room temperature ingredients for best results.
• Skipping the baking powder: Forgetting this key ingredient will prevent your cake from rising. Double-check that you’ve added it.
• Not measuring flour correctly: Too much flour can make your cake dry. Use the spoon-and-level method for accurate measurement.
• Not cooling properly: Removing the cake too soon can cause it to break. Allow it to cool in the pan before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep the cake at room temperature for the best texture.

Freezing Coconut Pound Cake Recipe

• Wrap tightly in plastic wrap and then in aluminum foil for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Coconut Pound Cake Recipe

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat on medium power for 10-15 seconds until warmed through.
• Stovetop: Place slices in a skillet over low heat, flipping occasionally until heated.

Frequently Asked Questions

Here are some common questions about this Coconut Pound Cake Recipe:

Can I use low-fat yogurt instead of sour cream?

Yes, low-fat yogurt can be used as a substitute without significantly altering the flavor or texture of your cake.

How do I know when my pound cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I add other flavors to my Coconut Pound Cake Recipe?

Absolutely! You can experiment with different extracts like almond or lemon for unique flavors.

What if I don’t have coconut milk?

You can substitute with any plant-based milk, but coconut milk will give you the best flavor and moisture.

How long does this cake last at room temperature?

When stored correctly, it lasts about 3-5 days at room temperature, depending on humidity levels.

Final Thoughts

This Coconut Pound Cake Recipe is perfect for any occasion, offering rich coconut flavor and a moist texture. Feel free to customize it with your favorite toppings or flavors. Whether enjoyed on its own or paired with fresh fruit, it’s sure to be a hit!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Coconut Pound Cake

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• Author: Jennifer
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of our Coconut Pound Cake Recipe, a moist and flavorful dessert that transports you to tropical paradise with every bite. This cake features a rich blend of butter, coconut milk, and shredded coconut, resulting in a soft and tender crumb that melts in your mouth. Perfect for any occasion—be it a casual gathering or a festive celebration—this versatile treat can be enjoyed plain or dressed up with fresh fruits and a sweet coconut glaze. Easy to make, this recipe is suitable for bakers of all skill levels and is guaranteed to impress your guests.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional, but highly recommended)
• 1 cup sour cream or plain Greek yogurt
• 1 cup full-fat coconut milk (shake the can before using)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup sweetened shredded coconut
• 1 cup powdered sugar
• 2–3 tablespoons coconut milk (adjust for desired thickness)
• 1 tsp coconut extract (optional)
• Pinch of salt
• Toasted coconut flakes for garnish (optional)

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Instructions

1. Preheat the oven to 325°F (163°C) and grease a loaf or bundt pan.
2. Cream softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla, optional coconut extract, and sour cream until smooth.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients and coconut milk to the batter, mixing until just combined.
7. Fold in shredded coconut evenly throughout the batter.
8. Pour into the prepared pan and bake for 60-75 minutes or until a toothpick comes out clean.
9. Cool in the pan for 10-15 minutes before transferring to a wire rack.
10. Prepare the glaze by whisking together powdered sugar, coconut milk, and optional coconut extract until smooth. Drizzle over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice ~ 80g
• Calories: 320
• Sugar: 23g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg