Coconut Pound Cake

Coconut pound cake is a rich, buttery dessert infused with the tropical flavor of coconut. With a tender crumb and a light golden crust, it’s the perfect treat to enjoy with a cup of tea or coffee. Whether you’re a coconut lover or just looking for a new pound cake variation, this recipe will satisfy your sweet cravings with its moist texture and coconutty goodness.

Why You’ll Love This Recipe

• Moist and Rich: The perfect balance of buttery richness and moisture from the coconut.
• Simple Ingredients: Uses basic pantry staples with the addition of coconut for a unique twist.
• Perfect for Any Occasion: This cake is versatile—great for tea time, dessert, or a casual gathering.
• Customizable: Easy to add flavor variations like lime zest or vanilla.
• Lasting Freshness: It stays moist for days, making it a great make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Coconut milk
• Vanilla extract
• Sweetened shredded coconut

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar: Using a mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add eggs: Add eggs one at a time, mixing well after each addition.
5. Combine coconut milk and vanilla: Stir the coconut milk and vanilla extract together in a separate bowl.
6. Alternate wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture, starting and ending with the dry ingredients.
7. Stir in shredded coconut: Fold in the sweetened shredded coconut until just combined.
8. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 10-12 slices of coconut pound cake.
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: Approximately 1 hour 15 minutes

Variations

• Citrus Twist: Add 1 tablespoon of lime or lemon zest for a bright citrus flavor.
• Glaze: Drizzle with a coconut glaze made from powdered sugar, coconut milk, and a splash of vanilla.
• Nutty: Fold in ½ cup of chopped toasted almonds or pecans for added texture and crunch.
• Chocolate Chip: Add ½ cup of mini chocolate chips to the batter for a coconut-chocolate combination.
• Tropical Fruit: Mix in ½ cup of dried pineapple or mango pieces for an extra tropical touch.

Storage/Reheating

• Room Temperature: Store the coconut pound cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you prefer, refrigerate the cake for up to 5 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
• Freezing: Wrap the cake tightly in plastic wrap and foil before freezing for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.
• Reheating: To reheat, warm individual slices in the microwave for about 10-15 seconds, or pop the cake in the oven at 300°F for 10 minutes to refresh its texture.

FAQs

How do I prevent my pound cake from being too dense?

Make sure to cream the butter and sugar properly. This process aerates the batter and helps create a lighter texture. Also, avoid overmixing once you add the flour.

Can I use coconut oil instead of butter?

Yes, you can substitute coconut oil for butter in this recipe, but keep in mind that the texture might be slightly different, and the flavor will have a stronger coconut note.

Do I have to use sweetened coconut?

Sweetened coconut adds moisture and a slight sweetness to the cake. You can use unsweetened coconut, but the cake might be a bit less moist and flavorful.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution designed for baking.

How do I know when my cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I add frosting to this cake?

Yes! A coconut glaze or a cream cheese frosting pairs wonderfully with this pound cake.

Can I use coconut cream instead of coconut milk?

Yes, but coconut cream is thicker and richer, so you may want to dilute it slightly with water or milk to match the consistency of coconut milk.

How do I store the cake to keep it moist?

Make sure to store the cake in an airtight container or tightly wrap it in plastic wrap to lock in moisture.

Can I use a different pan size?

You can use a bundt pan, but adjust the baking time accordingly. A bundt pan may take around 55-70 minutes, depending on its size.

Can I make this cake vegan?

To make it vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use coconut oil or a plant-based butter alternative.

Conclusion

Coconut pound cake is a delicious and versatile dessert that’s sure to impress. With its moist crumb, rich coconut flavor, and simple preparation, it’s an excellent choice for any occasion. Whether you’re enjoying it plain or adding your own twist with glaze or citrus zest, this cake will quickly become a household favorite. Follow the easy steps and tips above, and soon you’ll have a beautiful cake to share with family and friends!

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