Description
This Coconut Pound Cake is a rich, buttery dessert infused with tropical coconut flavor, perfect for coconut lovers. Topped with a smooth coconut glaze and toasted shredded coconut, it’s moist, tender, and full of texture—ideal for special occasions or everyday indulgence.
Ingredients
- For the Cake:
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned full-fat coconut milk, shaken well
- 1 cup sweetened shredded coconut
- For the Coconut Glaze:
- 1 cup confectioners' sugar
- 3–4 tablespoons canned full-fat coconut milk, shaken well
- ¼ teaspoon coconut extract
- Toasted shredded coconut, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with baking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream butter and sugar on medium-high for 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well and scraping the bowl as needed.
- Add vanilla and coconut extracts; mix until combined.
- Alternate adding flour mixture and coconut milk, starting and ending with flour. Mix until just combined.
- Fold in shredded coconut.
- Pour batter into prepared pan; smooth top and tap to release air bubbles.
- Bake 50–55 minutes or until a toothpick comes out with a few crumbs.
- Cool in pan for 10–15 minutes, then turn onto a wire rack to cool completely.
- To Make the Glaze:
- Whisk together confectioners’ sugar, coconut milk, and extract until smooth.
- Drizzle glaze over cooled cake.
- Sprinkle with toasted coconut.
Notes
- Do not overmix the batter to keep the cake tender.
- Full-fat coconut milk ensures a moist, flavorful crumb.
- For a deeper coconut flavor, toast the coconut used inside the batter too.
- Store unglazed cake in the freezer and glaze after thawing for best results.
