Description
Sweet coconut poundcake beckons with rich, buttery layers and tropical essence. Moist crumb and golden exterior invite readers to savor this classic dessert that brings Southern comfort directly to their table.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup coconut milk
- 1 cup unsalted butter, room temperature
- 4 large eggs
- 1 cup shredded coconut
Extracts and Flavoring:
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven to 350°F and thoroughly coat a 9×5 inch loaf pan with cooking spray or butter.
- Using an electric mixer, whip butter and sugar together until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition, then gently blend in vanilla and coconut extracts.
- Sift together flour, baking powder, and salt in a separate mixing bowl to ensure even distribution.
- Gradually introduce dry ingredients into the butter mixture, alternating with coconut milk to maintain a smooth, consistent batter.
- Gently fold shredded coconut into the batter, ensuring even distribution without overmixing.
- Transfer batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 60-70 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from oven and let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve at room temperature.
Notes
- Toast the coconut before folding into the batter to enhance its nutty, rich flavor and add a delightful crunch to the cake.
- Use room temperature ingredients to ensure smooth, even mixing and a perfectly textured pound cake with no lumps.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend, maintaining the cake’s tender crumb and delicious coconut profile.
- Brush the warm cake with a light coconut rum glaze after baking to intensify the tropical essence and keep the cake moist.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 434
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg