Description
Sinfully rich coconut pound cake brings Caribbean sunshine to classic dessert traditions. Creamy coconut layers meld with buttery cake, delivering sweet tropical comfort that delights home bakers and dessert enthusiasts.
Ingredients
Scale
- 1 cup (226 grams / 8 oz) unsalted butter, softened
- 2 ½ cups (500 grams / 17.6 oz) granulated sugar
- 4 large eggs
- 2 ¼ cups (280 grams / 9.9 oz) all-purpose flour
- 1 cup (80 grams / 2.8 oz) shredded sweetened coconut
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup (120 ml / 4 fl oz) milk
- 2 tsps coconut extract
- 1 tsp vanilla extract
- 1 ½ cups (180 grams / 6.3 oz) powdered sugar
- ½ cup (120 ml / 4 fl oz) milk (for glaze)
- 2 tbsps (30 ml / 1 fl oz) unsalted butter, melted (for glaze)
- ⅔ cup (53 grams / 1.9 oz) shredded sweetened coconut, toasted (for topping)
Instructions
- Creaming Station: Whip softened butter and granulated sugar into a cloud-like consistency with pale, fluffy appearance.
- Egg Integration: Methodically blend eggs into the mixture, ensuring thorough incorporation and silky smooth texture after each addition.
- Flavor Infusion: Introduce coconut and vanilla extracts, stirring to create an aromatic and rich base for the cake.
- Liquid Harmonization: Carefully mix milk into the batter, maintaining its delicate balance and smooth composition.
- Dry Ingredient Preparation: Sift flour, baking powder, and kosher salt together, eliminating potential lumps and ensuring uniform distribution.
- Batter Composition: Gently fold dry ingredients into wet mixture with minimal stirring to preserve the batter’s tender structure, then fold in shredded sweetened coconut evenly.
- Oven Preparation: Preheat oven to 325F (163C), meticulously grease and flour a bundt or tube pan to prevent sticking.
- Baking Process: Pour batter into prepared pan, smoothing the surface for even baking. Bake for 60-70 minutes, checking doneness with a clean toothpick inserted into the center.
- Cooling and Glazing: Rest cake in pan for 10 minutes, then invert onto a wire rack. Whisk together melted butter, powdered sugar, milk, and coconut extract to create a silky glaze.
- Finishing Touches: Once completely cooled, drizzle glaze over the cake and sprinkle with toasted shredded coconut for a delightful textural contrast.
Notes
- Prevent Overmixing: Stir dry and wet ingredients minimally to maintain the cake’s tender, light crumb and avoid a dense, tough texture.
- Temperature Matters: Ensure butter and eggs are at room temperature for smoother blending and more even cake rise.
- Coconut Intensity: Toast coconut flakes before adding to enhance nutty flavor and provide extra crunch to the cake’s texture.
- Glaze Consistency: Adjust powdered sugar or milk quantities slightly to achieve the perfect drizzling thickness for an elegant cake finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 13
- Calories: 366
- Sugar: 34 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 88 mg