This Coconut Pound Cake is an irresistible blend of buttery richness and tropical sweetness, perfect for any dessert lover. The cake is incredibly moist, thanks to the addition of coconut milk and shredded coconut, making each bite packed with coconut flavor.
The recipe is simple to follow, making it a wonderful choice for both beginner and experienced bakers. Serve it with a dusting of powdered sugar or a drizzle of vanilla glaze for an extra touch of sweetness. Whether enjoyed as an afternoon snack or a delightful dessert after dinner, this Coconut Pound Cake is bound to become a household favorite.
Coconut Pound Cake Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
Instructions:
- Preheat oven to 325°F (163°C) and grease a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs individually, mixing thoroughly after each one before adding the next. Add vanilla and coconut extracts and mix.
- Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk.
- Stir in the shredded coconut until evenly distributed.
- Spoon the batter into the prepared loaf pan and level it off evenly.
- Bake for 60 to 70 minutes, or until you can pull out a toothpick from the center with no batter sticking to it.
- Allow the loaf to cool in the pan for 10 minutes, then move it to a wire rack to cool fully.
Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes
Kcal: 450 kcal | Servings: 8 servings
Enjoy This Tasty Cake!