Coconut Pound Cake
Coconut Pound Cake
Ingredients
- 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 you prefer)
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)
Directions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
- Cream butter, oil & sugar: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Mix wet & dry: Add flour mixture to the butter mixture alternately with coconut milk. Begin and end with flour.
- Flavor & coconut: Stir in coconut extract and shredded coconut.
- Bake: Pour batter into prepared pan and bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- Make glaze: Whisk powdered sugar, coconut milk, and coconut extract until smooth and pourable. Adjust consistency with more sugar or milk if needed.
- Finish: Drizzle glaze over cooled cake and sprinkle with toasted coconut if desired
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
