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Homemade Coconut Pound Cake

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3.9 from 36 reviews

This homemade coconut pound cake is a heavenly treat made from scratch using simple, classic ingredients. Moist and dense with rich coconut flavor, it is enhanced by a silky coconut glaze and topped with shredded coconut flakes for added texture and taste. Perfect for dessert or a special occasion, this recipe yields a tender, flavorful cake with a delightful balance of vanilla and coconut extracts.

Ingredients

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POUND CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1½ cups granulated sugar
  • 3/4 cup unsalted butter (1½ sticks)
  • 3 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure coconut extract
  • 1/2 cup canned coconut milk, unsweetened
  • 1/2 cup whole milk
  • 1/2 cup shredded coconut flakes

GLAZE

  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • Pinch of salt
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut flakes

Instructions

  1. Preheat Oven and Prepare Pan: Heat the oven to 325°F. Grease and flour a 9 x 5 inch loaf pan thoroughly and set aside to ensure easy release of the cake after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In another large bowl, use an electric mixer to cream together the granulated sugar and unsalted butter on low speed until the mixture is well combined and smooth.
  4. Add Eggs and Extracts: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract and the coconut extract to infuse the batter with flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the coconut milk and whole milk. Begin and end with the dry ingredients. Mix until the batter is fluffy and smooth but do not overmix.
  6. Fold in Coconut Flakes: Gently fold in the shredded coconut flakes to distribute evenly throughout the batter without deflating it.
  7. Pour Batter and Bake: Pour the batter into the prepared loaf pan, then give the pan a gentle shake to even out the batter. Bake in the preheated oven for about 1 hour and 15 to 20 minutes. Check the cake at 60 minutes; if the top is browning too quickly, cover loosely with aluminum foil to prevent burning. Continue baking until a toothpick inserted into the center comes out clean or with just moist crumbs attached.
  8. Cool the Cake: Place the pan on a cooling rack and allow the cake to cool slightly in the pan. Once warm, remove the cake from the pan and let it cool completely on the rack to stop the cooking process and stabilize the texture.
  9. Prepare the Glaze: While the cake cools, prepare the glaze by combining the powdered sugar, whole milk, pinch of salt, coconut extract, and vanilla extract in a bowl. Whisk until the glaze is smooth, silky, and lump-free.
  10. Glaze and Decorate: Pour half of the glaze over the completely cooled cake, spreading it evenly. Sprinkle the top with the remaining shredded coconut flakes. Allow the glaze to set and harden.
  11. Final Glaze Layer: Once the first layer of glaze has hardened, drizzle the remaining glaze over the cake for a beautiful finish. Allow it to fully harden before slicing.
  12. Serve and Store: Slice the cake and serve. Store any leftovers wrapped in plastic wrap in an airtight container to maintain freshness.

Notes

  • Extract Strength Variation: Coconut extract potency varies widely between brands. This recipe uses a potent pure coconut extract, so adjust the quantity according to the strength of your extract taste preferences.
  • Baking Time Adjustments: Oven temperatures vary, so start checking your cake at 60 minutes. Cover with foil if browning too quickly, and bake until a toothpick comes out clean or with moist crumbs for perfect doneness.

Find it online: https://yumfoodusa.com/homemade-coconut-pound-cake/