Coconut Pound Cake

This Coconut Pound Cake is a classic recipe that is sure to please everyone. It is a moist and flavorful cake that is made with coconut milk, coconut extract, and shredded coconut.

The cake is topped with a sweet coconut glaze and sprinkled with toasted coconut flakes for a delicious finish. The combination of flavors and textures make this cake a delightful treat for any occasion.

Enjoy a slice of this delicious Coconut Pound Cake with a cup of tea or coffee for a special treat.

Timing For Coconut Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12

Yield: 1 cake

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Image Credit: barefeetinthekitchen.com

Ingredients

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup coconut milk

– 1/2 cup sweetened shredded coconut

– 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F (177°C). 

To make a delicious Coconut Pound Cake, the first step is to preheat the oven to 350°F (177°C). Once the oven is preheated, it is important to grease and flour a 9×5 inch (23×13 cm) loaf pan.

This will help the cake to bake evenly and will also make it easier to remove the cake from the pan once it is finished baking. After the pan is greased and floured, the next step is to prepare the cake batter.

2. In a large bowl, cream together some ingredients.

In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups (300g) of granulated sugar until light and fluffy. Next, add in 2 large eggs and 1 teaspoon of vanilla extract and beat until well combined.

3. Beat in 4 large eggs, one at a time, until fully incorporated.

Beat in 4 large eggs, one at a time, until fully incorporated. Then, add in 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract and mix until combined.

In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, sift together all ingredients.

In order to make a delicious Coconut Pound Cake, one must first begin by sifting together 2 1/2 cups (300g) of all-purpose flour, 1 teaspoon (5g) of baking powder, and 1/2 teaspoon (2.5g) of salt in a separate bowl.

This mixture should be sifted together until all the ingredients are evenly distributed, ensuring that the cake will rise properly.

5. Alternately add the dry ingredients.

Then, alternately add the dry ingredients and 1 cup (240ml) of coconut milk to the butter and sugar mixture, beginning and ending with the dry ingredients.

This includes 1 ½ cups (180g) of all-purpose flour, 1 teaspoon (5g) of baking powder, and ½ teaspoon (3g) of salt. Once all of the ingredients are combined, pour the batter into a greased 9×5 inch (23×13 cm) loaf pan and bake for 45 minutes.

Image credit: www.divascancook.com

6. Stir in vanilla extract and shredded coconut.

Finally, stir in 1 teaspoon (5ml) of vanilla extract and 1/2 cup (50g) of shredded coconut. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes.

Next, slowly add the dry ingredients to the wet ingredients, stirring until the batter is smooth. Finally, pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.

8. Allow the cake to cool in the pan for 10 minutes.

Once the cake is done baking, it’s important to allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This step is essential to ensure that the cake doesn’t stick to the pan and comes out in one piece. Once the cake is completely cooled, it’s ready to be served and enjoyed!

Nutrition Facts (per serving)

Nutrition Facts (per serving):

Calories: 459 kcal

Carbohydrates: 59 g

Protein: 6 g

Fat: 24 g

Saturated Fat: 15 g

Cholesterol: 115 mg

Sodium: 234 mg

Potassium: 161 mg

Fiber: 2 g

Sugar: 33 g

Vitamin A: 725 IU

Calcium: 103 mg

Iron: 1 mg

Coconut Pound Cake with Syrupy Mango Sauce

Special Tips

    1. Use fresh coconut for the best flavor.
    2. Make sure to cream the butter and sugar together until light and fluffy.
    3. Beat the eggs in one at a time and mix until fully incorporated.
    4. Grease and flour the pan before adding the batter to ensure the cake comes out easily.
    5. Bake the cake until a toothpick inserted into the center comes out clean.
    6. Allow the cake to cool completely before serving.

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