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The BEST Coconut Pound Cake

The BEST Coconut Pound Cake

The BEST Coconut Pound Cake

I don’t use the phrase “finest” fairly often, however this cake? It’s actually the BEST Coconut Pound Cake I’ve ever tasted! 

Oh my heavens. This cake. It’s EVERYTHING I would like in a coconut cake.

The BEST Coconut Pound Cake

Coconut Pound Cake

Dense sufficient to not disintegrate once you slice it, tender and fluffy sufficient for the proper crumb, candy however not overly candy, with simply the correct amount of coconut taste in each chunk.

I might fairly presumably discuss your ears off about how a lot I LOVE this Coconut Pound Cake.

The crumb is spectacular, the crust has the proper crunch, this great thing about a cake is drizzled with a candy coconut icing, and topped with an additional sprinkling of coconut.

Coconut Pound Cake Components

  • butter 
  • sugar
  • eggs
  • coconut extract
  • vanilla extract
  • milk
  • all-purpose flour
  • baking powder
  • kosher salt
  • shredded sweetened coconut
Coconut Pound Cake

This cake has just about destroyed my self-control. I sliced it after dinner a couple of nights in the past after which I couldn’t cease slicing slivers to style for the remainder of the evening.

That is going to be in my dessert line-up for each Thanksgiving and Christmas this yr. I’m completely thrilled with this cake – are you able to inform?

The ultimate coconut pound cake

Kitchen Tip: I exploit this (good each time!) bundt pan and this mixer to make this recipe.

 I’m not sometimes an advocate for purchasing a slew of specialty elements, however the coconut extract is essential to the beautiful taste on this cake.

And whereas I’d not usually use an “imitation” vanilla extract, to my data imitation coconut extract is the one accessible possibility and it really works superbly.

Buttery sweet and loaded with coconut flavor - you're going to LOVE this pound cake!

Favourite Coconut Desserts

In case you have coconut lovers in your life, you’re going to need to save all of those recipes for future baking days.

Chewy coconut filling layered onto a buttery shortbread crust; Grandma’s Coconut Chews are so easy to make I’ve been making them since I used to be a toddler. 

Is it a scone? Is it a cookie? Coconut Scone Cookies are the very best of each worlds. This can be a coconut cookie that comes collectively in a straightforward scone recipe. That makes this a bite-size scone “cookie” that no coconut lover can be in a position to withstand.

Loads of pecans fill these buttery brown sugar Coconut Blondies making a hand-held dessert that makes a terrific snack or an organization dessert when served heat and topped with chilly ice cream.

Chewy Coconut Lover’s Oatmeal Cookies are the final word cookie for any coconut lover. These cookies are so chewy, so irresistible, I really burned my mouth consuming not one, however two cookies whereas they have been nonetheless piping scorching from the oven.

A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.

Coconut Pound Cake in a bundt pan

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Servings: 12 servings

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Cake Directions

  • Preheat the oven to 325°F. Organize an oven rack within the middle of the oven. Totally grease and evenly flour an 8 or 10-cup bundt pan. Beat the butter and sugars collectively, on medium pace, till fluffy crumbs kind.

  • Add the eggs, vanilla, and coconut extract, beat once more till easy. Add the milk, beat on low pace to mix. Add the flour, baking powder, and salt. Beat once more, simply till mixed. Stir within the coconut.

  • Pour the batter into the ready pan. Bake for 60-65 minutes, till golden on prime and light-weight brown on the sides. Cool within the pan on a wire rack for quarter-hour.

  • After quarter-hour, place the cooling rack on prime of the cake, maintain the edges firmly and invert the pan over the rack. The cake ought to drop easily out of the pan. Faucet firmly on the pan with a picket spoon, if essential to free the cake from the pan. Let the cake cool fully earlier than glazing.

Glaze Directions

  • To make the glaze, soften the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk collectively till easy. The glaze ought to pour off the spoon in a white stream. Add a teaspoon extra milk to skinny it, or 1-2 tablespoons extra powdered sugar to thicken it, if vital.

  • Drizzle the glaze over the cake. Sprinkle generously with coconut. Retailer at room temperature, loosely lined, ideally not hermetic. This cake will hold properly and keep very moist for 3-4 days. Take pleasure in!

I’m not sometimes an advocate for purchasing a slew of specialty elements, however the coconut extract is essential to the beautiful taste on this cake.

Energy: 542kcal · Carbohydrates: 77g · Protein: 5g · Fats: 24g · Saturated Fats: 16g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 5g · Trans Fats: 1g · Ldl cholesterol: 102mg · Sodium: 279mg · Potassium: 146mg · Fiber: 2g · Sugar: 58g · Vitamin A: 631IU · Vitamin C: 1mg · Calcium: 48mg · Iron: 2mg

initially revealed 11/20/15 – recipe notes and images up to date 11/23/21

The BEST Coconut Pound Cake (traditional and gluten free recipes included) get the recipe at
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