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Coconut Pound Cake 

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This moist and flavorful Coconut Pound Cake combines rich butter and tropical coconut, making it the perfect treat for any occasion. Easy to prepare, with variations like coconut glaze, chocolate, or lemon twists, this cake is sure to become a favorite dessert. Whether you’re entertaining guests or enjoying a quiet moment with coffee, this cake is versatile and indulgent.

Ingredients

  • 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)

Instructions

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

Notes

  • To add extra sweetness, drizzle a coconut glaze made from powdered sugar, coconut milk, and vanilla extract on top.
  • You can switch things up by adding chocolate chips, lemon zest, or making it vegan-friendly with flax eggs and plant-based ingredients.
  • If you use sweetened coconut instead of unsweetened, the cake will be a little sweeter.

Find it online: https://avarecipe.com/coconut-pound-cake/