Coconut Pound Cake

Coconut Pound Cake is the perfect balance between simplicity and decadence. This moist, flavorful cake combines the rich flavor of coconut with the comforting texture of a classic pound cake. With just a few simple steps and a handful of ingredients, you can whip up a dessert that’s sure to impress. 

Coconut Pound cake is a delicious variation of a Southern classic. This particular recipe is a take on my grandmother’s delicious cake. It’s simple to make with ordinary kitchen staples, but it’s sure to be a favorite with everyone you share it with. 

We absolutely love pound cake at our house. From the traditional homemade southern poundcake, to the simple brown sugar pound cake you really can’t go wrong with any variation. 

How To Make Coconut Pound Cake

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• Stand mixer 
• Mixing bowls 
• Spatula 
• Measuring Cups
• Measuring spoons 
• Bundt Pan 

Ingredients:

• 3 cups sifted flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups sugar
• 5 eggs
• 1 1/2 cups butter
• 1 cup unsweetened coconut flakes
• 1 cup milk
• 1 tsp Pure Vanilla extract
• 2 tbsp coconut extract

For The Glaze:

• 1/2 tsp Coconut extract
• 2 tbsp Whole milk
• 1/2 cup Confectioners sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure your cake releases smoothly after baking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This typically takes about 3 minutes with an electric mixer on medium speed.
3. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, mix in the vanilla extract and coconut extract until well combined.
4. Gently fold in the unsweetened coconut flakes, ensuring they are evenly distributed throughout the batter. Gradually add the milk while continuing to mix until the batter is smooth and well blended.
5. In a separate bowl, sift together the flour, baking powder, and salt. This step helps to aerate the flour and ensures a lighter texture in the finished cake.
6. Slowly add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can result in a tough cake.
7. Pour the batter into the prepared bundt pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
9. While the cake is cooling, whisk the coconut extract, milk, and confectioners sugar together until it is thick and smooth. Drizzle over the top of the cooled cake. Slice the cake and serve.

Variations:

• For added richness, you can substitute some of the milk with coconut milk. This is also a great variation if you are dairy-free. 
• To enhance the coconut flavor, toast the coconut flakes before adding them to the batter. This will give the cake a rich, nutty flavor. 
• Serve slices of coconut pound cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes for an extra special treat.

Helpful Tips

Room Temperature Ingredients

Let your butter, eggs, and any dairy ingredients like milk come to room temperature before you start mixing. Room-temperature ingredients incorporate more easily, and make a smoother batter and a more evenly baked cake.

Creaming Method

When creaming the butter and sugar together, aim for a light and fluffy texture. This incorporates air into the batter, which helps the cake rise. Cream the butter and sugar for at least 3-5 minutes, depending on your mixer’s speed.

Add Eggs Gradually

Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter and helps prevent curdling.

Sift Dry Ingredients

Sifting the dry ingredients, such as flour, baking powder, and salt, helps to remove any lumps. This results in a lighter, more evenly textured cake.

Avoid Over-mixing

Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing will develop the gluten in the flour, making a dense or tough cake. Stop mixing as soon as the flour is fully incorporated into the batter.

Proper Pan Preparation

Grease and flour your baking pan to prevent the cake from sticking. You can also use parchment paper to line the bottom of the pan.

Even Baking

Make sure your oven is fully preheated before putting the cake inside. Also, rotate the cake halfway through baking to ensure even browning.

Check for Doneness

To test if the cake is done, insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs clinging to it, but no wet batter. Remember that pound cakes are typically more dense than other cakes. 

Storage

Pound cakes tend to improve in flavor over time. Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze-pound cake slices for longer storage.

If you follow these tips you’ll be well on your way to baking a perfect pound cake every time. Experiment with flavors, and toppings to create your version of this classic Southern dessert!

FAQs

What is pound cake?

Pound cake is a dense, moist cake that traditionally contains a pound of each of four main ingredients: flour, butter, eggs, and sugar. However, modern recipes may vary slightly from this classic ratio.

Why is it called pound cake?

Pound cake gets its name from the original recipe, which called for a pound of each main ingredient. This simple ratio made it easy to remember and measure.

What makes pound cake different from other cakes?

Pound cake stands out for its dense texture and rich flavor, thanks to the high ratio of butter and eggs. It also has a longer shelf life compared to lighter, fluffier cakes.

Can I make a pound cake without a pound of ingredients?

Yes, modern pound cake recipes often use smaller quantities of ingredients but still has the same texture and flavor. Adjustments can be made to suit your personal preferences.

Why is my pound cake dry?

Pound cake can become dry if it is over-baked or if too much flour is added to the batter. To prevent dryness, be sure to follow the recipe instructions carefully and avoid over-mixing the batter.

Can I freeze pound cake?

Yes, pound cake freezes well. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to three months.

How do I prevent my pound cake from sticking to the pan?

Grease and flour the baking pan before pouring in the batter. You can also use parchment paper to line the bottom of the pan.

How do I serve pound cake?

Pound cake can be served plain, dusted with powdered sugar, or topped with whipped cream, fresh berries, or a drizzle of glaze. It also goes great with coffee, tea, or a scoop of ice cream for dessert.

Final Thoughts

With its irresistible aroma and melt-in-your-mouth texture, Coconut Pound Cake is sure to become a favorite. Whether you’re hosting a gathering or simply craving a sweet treat, this recipe is guaranteed to satisfy you. 

If you enjoyed this recipe, please share it! Thanks for visiting my farm. 

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