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Coconut Pound Cake

A deliciously moist and flavorful Coconut Pound Cake infused with coconut milk and shredded coconut, perfect for gatherings and summer celebrations.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Use a quality brand like King Arthur for the best results.
  • 1/2 teaspoon baking powder For that lovely rise.
  • 1/2 teaspoon baking soda To help with the cake's fluffiness.
  • 1/2 teaspoon kosher salt Balances the sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened Bring this to room temperature for easier creaming.
  • 1 1/2 cups granulated sugar Sweet goodness, the star of the show!
  • 4 large eggs, room temperature These help to create a nice fluffy texture.
  • 1 teaspoon vanilla extract Use pure extract for the best flavor.
  • 1 teaspoon coconut extract No fake flavors here, please!
  • 1 cup canned coconut milk, full-fat, shaken well Adds moisture and depth of flavor.
  • 1 cup sweetened shredded coconut This is where the cake gets its coconut kick.
Glaze Ingredients
  • 1 cup confectioners' sugar For glaze.
  • 3-4 tablespoons canned coconut milk For a smooth consistency in the glaze.
  • 1/4 teaspoon coconut extract Enhances the coconut flavor.
  • toasted shredded coconut For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spray a 10-inch Bundt pan with baking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
  1. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  2. Gradually add the eggs, one at a time, beating well after each addition.
  3. Add the vanilla and coconut extracts, mixing until just incorporated.
  4. On low speed, alternate adding your dry mixture with the coconut milk, starting and ending with the flour mixture.
  5. Gently fold in the sweetened shredded coconut with a spatula.
Baking
  1. Pour the batter into the prepared Bundt pan and smooth out the top.
  2. Bake for 50-55 minutes or until a toothpick comes out clean from the center.
  3. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
Glazing
  1. In a bowl, whisk together the confectioners’ sugar, coconut milk, and coconut extract until smooth.
  2. Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut.

Notes

I highly recommend using high-quality ingredients! When measuring flour, stir it first to aerate and spoon it into your measuring cup for accuracy. Store the cake wrapped tightly in plastic for up to 4 days at room temperature or freeze for up to 3 months.