Get ready to transform your kitchen into a tropical paradise with this heavenly Homemade Coconut Pound Cake that promises to be more than just a dessert - it's a slice of pure bliss! Imagine a moist, rich cake infused with the intoxicating flavors of coconut, so decadent that each bite transports you to a sun-soaked beach. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the vanilla extract and coconut extract, stirring until completely combined.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of leavening agent.
- Gradually add the dry flour mixture to the wet ingredients, alternating with coconut milk. Begin and end with the flour mixture, mixing on low speed just until ingredients are combined. Do not overmix.
- Gently fold in the shredded coconut using a spatula, distributing it evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a coconut glaze for extra flavor and presentation.
- Slice and serve at room temperature. Store covered at room temperature for up to 4 days or refrigerate for extended freshness.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- Use fresh, high-quality coconut milk for the most authentic and rich coconut flavor.
- For extra moisture, you can brush the cooled cake with a simple coconut syrup before serving.
- Toast some of the shredded coconut before folding into the batter for an enhanced nutty flavor and beautiful presentation.
- Check your cake's doneness early - every oven is slightly different, so start checking around 55 minutes to prevent over-baking.
- Allow the cake to cool completely before slicing to maintain its structural integrity and prevent crumbling.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 135mg
