Description

This delicious Coconut Pound Cake is rich, buttery, and full of tropical coconut flavor. Perfect for dessert or a sweet snack, this cake is soft and moist with a delicate crumb. The addition of shredded coconut gives it a satisfying texture, while the coconut extract enhances its flavor. Serve it as is, or top it with a light glaze for an extra touch of sweetness.

Ingredients

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1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup coconut milk (unsweetened)
1 tsp vanilla extract
1 tsp coconut extract
1 cup shredded sweetened coconut

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract, coconut extract, and shredded coconut until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with a simple glaze made from powdered sugar and coconut milk for extra sweetness.

Notes

For an extra coconutty flavor, you can lightly toast the shredded coconut before adding it to the batter.
Store the cake in an airtight container for up to 4 days. It can also be frozen for up to 3 months.