Coconut Pound Cake 

Why You’ll Love This Recipe

Coconut pound cake offers a perfect balance of richness and sweetness, making it a favorite among coconut lovers. The combination of butter, coconut milk, and shredded coconut results in a moist and tender cake with a satisfying texture. This recipe is easy to follow and yields a cake that is both simple and indulgent. Plus, it pairs wonderfully with a cup of coffee or tea, making it ideal for entertaining guests or enjoying as a sweet snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 ½ cups shredded coconut (unsweetened)

Directions

1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Start and end with the flour mixture. Mix until just combined.
6. Gently fold in the shredded coconut, making sure it is evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 15-25 minutes

Variations

• Coconut Glaze: Drizzle a coconut glaze on top for extra sweetness. To make the glaze, combine powdered sugar, coconut milk, and a touch of vanilla extract. Drizzle over the cooled cake.
• Chocolate Coconut: Add chocolate chips or cocoa powder to the batter for a chocolate coconut fusion.
• Lemon Coconut: Add a tablespoon of lemon zest and a teaspoon of lemon juice to the batter for a fresh citrus twist.
• Vegan Coconut Pound Cake: Substitute eggs with flax eggs and use a plant-based butter and coconut milk to make this cake vegan-friendly.

Storage/Reheating

Store leftover coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week or freeze it for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or enjoy it cold.

FAQs

1. Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but the cake will be slightly sweeter.

2. Can I make this cake in a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan, but make sure to adjust the baking time, as it may bake faster due to the larger surface area.

3. How can I tell when my coconut pound cake is done baking?

Check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done.

4. Can I substitute coconut milk with regular milk?

Yes, you can use regular milk, but it will alter the coconut flavor. Coconut milk gives the cake its signature tropical taste.

5. Can I freeze the coconut pound cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months.

6. Can I add other fruits to this pound cake?

You can add fruits like pineapple or berries, but make sure to adjust the wet ingredients to prevent the cake from becoming too moist.

7. Can I make the coconut pound cake without eggs?

Yes, you can use flax eggs or another egg substitute for a vegan-friendly option.

8. How should I store leftover coconut pound cake?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

9. Can I make mini coconut pound cakes instead of one large cake?

Yes, you can use mini loaf pans to make smaller cakes. Adjust the baking time to about 30-40 minutes.

10. Is this coconut pound cake good for special occasions?

Yes, this cake is perfect for celebrations, family gatherings, or any occasion that calls for a delicious, comforting dessert.

Conclusion

Coconut pound cake is a simple yet delightful dessert that’s perfect for any occasion. With its tender, moist texture and rich coconut flavor, it’s sure to become a favorite in your recipe collection. Whether you enjoy it as is or with added variations, this cake is versatile and easy to make. Enjoy it fresh, or store it for later—either way, it’s bound to satisfy your sweet tooth!