Description
Soft, buttery, and bursting with coconut flavor — this Coconut Pound Cake is the ultimate tropical-inspired dessert. Finished with a sweet coconut glaze and a sprinkle of toasted coconut, it’s perfect for any occasion!
Ingredients (Cake):
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup coconut milk (canned, unsweetened)
1 tsp coconut extract (or vanilla if preferred)
1 cup sweetened shredded coconut
Ingredients (Coconut Glaze):
2 cups powdered sugar
3–4 Tbsp coconut milk
½ tsp coconut extract
¼ cup toasted shredded coconut (for garnish, optional)
Instructions:
Preheat oven: Set to 325°F (160°C). Grease and flour a bundt or tube pan. (Prep: 5 minutes)
Cream butter, oil & sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy (about 4–5 minutes).
Add eggs: Mix in eggs one at a time, beating well after each addition. (Mixing: 5 minutes)
Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. (Mixing: 2 minutes)
Mix wet & dry: Add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour. (Mixing: 4 minutes)
Flavor & coconut: Stir in coconut extract and shredded coconut. (Mixing: 2 minutes)
Bake: Pour batter into prepared pan. Bake 70–80 minutes, until a toothpick inserted in the center comes out clean. (Baking: 1 hour 15 minutes)
Cool: Allow cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely. (Cooling: 1 hour)
Make glaze: Whisk powdered sugar, coconut milk, and coconut extract until smooth. Adjust consistency if needed. (Mixing: 3 minutes)
Finish: Drizzle glaze over cooled cake and top with toasted coconut. (Decorating: 5 minutes)
Prep Time: 20 minutes | Bake Time: 75 minutes | Total Time: About 1 hour 35 minutes
Servings: 12–14
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Step-by-Step Guide
Follow this detailed sequence for perfect results. First, ensure all ingredients, especially eggs and butter, are at room temperature for proper emulsification. Prepare your pan thoroughly by greasing and flouring every crevice. Cream the butter, oil, and sugar for a full 4-5 minutes until very pale and fluffy; this incorporates air for the cake’s structure. When adding eggs, incorporate each one fully before adding the next to prevent a broken batter. Alternate adding the dry ingredients and coconut milk in three parts, starting and ending with the flour mixture. Mix only until just combined after each addition to avoid over-developing the gluten, which leads to a tough cake. Bake on the center rack and avoid opening the oven door for at least the first hour.
Serving Suggestions
This versatile cake shines in many settings. For a simple brunch, serve slices with fresh berries and a dollop of whipped cream. To elevate it for a dinner party, plate it alongside a scoop of mango sorbet or a drizzle of warm rum sauce. For a casual treat, enjoy a slice with a cup of strong coffee or tropical fruit tea. The cake also makes an excellent base for a trifle—simply cube day-old cake and layer it with coconut pastry cream and fresh pineapple.
How-to Summary
To make Coconut Pound Cake: Prepare your pan and preheat oven to 325°F. Cream softened butter, oil, and sugar until light. Beat in eggs one by one. Whisk dry ingredients separately. Alternately add dry mix and coconut milk to the butter mixture. Fold in extract and shredded coconut. Bake for 70-80 minutes. Cool completely before glazing with a mix of powdered sugar and coconut milk, then garnish with toasted coconut.
Frequently Asked Questions
Can I use coconut cream instead of coconut milk?
Yes, but thin it with a little regular milk to match the consistency of canned coconut milk, as coconut cream is much thicker and could alter the batter density.
How should I store this cake?
Store covered at room temperature for up to 3 days. For longer storage, wrap unglazed cake tightly and freeze for up to 3 months. Thaw and glaze before serving.
My cake is browning too fast. What should I do?
If the top is browning quickly before the center is done, tent it loosely with aluminum foil for the remainder of the baking time.
Can I make this into loaves or cupcakes?
Absolutely. Divide batter between two loaf pans and reduce baking time to 50-60 minutes. For cupcakes, fill liners 2/3 full and bake for 20-25 minutes.
What’s the best way to toast coconut for the garnish?
Spread sweetened shredded coconut on a baking sheet and bake at 350°F for 5-8 minutes, stirring once, until golden brown. Watch closely as it burns easily.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t incorporate properly, leading to a dense, curdled batter.
- Overmixing after adding flour: This develops gluten, resulting in a tough, chewy cake instead of a tender crumb.
- Not preparing the pan adequately: A missed spot can cause the cake to stick and break upon removal.
- Glazing a warm cake: The glaze will melt and slide right off. Ensure the cake is completely cool.
- Overbaking: Check a few minutes before the timer. An overbaked pound cake will be dry.
Conclusion
This Coconut Pound Cake is a stunning, flavorful dessert that brings a taste of the tropics to your table. By following the detailed guide and avoiding common pitfalls, you are guaranteed a moist, buttery cake with the perfect crumb. Its impressive appearance and irresistible coconut flavor make it ideal for both everyday treats and special celebrations. Enjoy the process and the delicious results!