The very best Coconut Pound Cake

Pound cakes have long been a beloved staple in the world of baking, cherished for their dense yet tender texture and rich flavor. These cakes evoke a sense of comfort, making them the perfect treat for gatherings, celebrations, or simply enjoying with a cup of coffee on a quiet afternoon. Their versatility allows for a myriad of flavor combinations, but few can rival the tropical allure of coconut. Coconut flavor, with its sweet, nutty undertones, brings a refreshing twist to traditional baking, elevating the humble pound cake to new heights of deliciousness.

Discover the ultimate coconut pound cake recipe that combines dense, buttery goodness with a tropical twist. This cake is incredibly moist and flavorful, making it an ideal treat for any occasion—be it a cozy afternoon tea or a festive gathering. With the perfect balance of rich coconut flavor and a tender crumb, this coconut pound cake is sure to impress family and friends. Follow our guide for tips on ingredients, preparation, and presentation to make your baking experience a success!

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Ingredients

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup coconut milk (full fat for richness)

1 cup shredded unsweetened coconut

1/2 cup powdered sugar (for glaze, optional)

2 tablespoons coconut milk (for glaze, optional)

Toasted coconut flakes (for garnish, optional)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans, ensuring they are well-coated.

Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 4-5 minutes.

Add eggs and extracts: Add eggs one at a time, mixing well after each addition. Then, add the vanilla and coconut extracts, mixing until combined.

Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Fold in coconut: Gently fold in the shredded coconut until evenly distributed throughout the batter. The batter should be thick and creamy.

Pour into pans: Pour the batter into the prepared bundt or loaf pans, smoothing the top with a spatula.

Bake the cake: Bake in the preheated oven for 50-60 minutes (30-40 minutes for loaf pans), or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched.

Cool the cake: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze (optional): If you want a sweet glaze, whisk together the powdered sugar and 2 tablespoons of coconut milk until smooth. Drizzle over the cooled cake.

Garnish and serve: Optionally, sprinkle toasted coconut flakes on top of the glaze for added texture and flavor. Slice the cake and serve with a cup of tea or coffee.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices