Description
This Homemade Coconut Pound Cake is a rich and moist dessert bursting with coconut flavor. Made with a blend of all-purpose flour, coconut milk, shredded coconut, and a fragrant coconut vanilla glaze, this pound cake is perfect for coconut lovers looking for a delicious, tender treat. The cake is baked to golden perfection, then topped with a silky coconut glaze and extra coconut flakes for added texture and flavor.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks), softened
- 3 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk (unsweetened)
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
Glaze Ingredients
- 2 cups powdered sugar
- 1/4 cup whole milk
- Pinch of salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded coconut flakes
Instructions
- Preheat and Prepare Pan: Heat the oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, cream together the granulated sugar and softened butter on low speed until well combined and smooth.
- Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Extracts: Stir in the vanilla extract and coconut extract to the wet mixture for aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the coconut milk and whole milk. Mix just until the batter is fluffy and smooth.
- Fold in Coconut Flakes: Gently fold in the shredded coconut flakes to add texture and flavor to the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, then gently shake the pan to even out the batter.
- Bake the Cake: Bake for 1 hour and 15-20 minutes. Check at 60 minutes; if the top is browning too quickly, cover loosely with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in Pan: Place the cake on a cooling rack and allow it to cool in the pan, letting it continue cooking as it cools.
- Remove from Pan: Once the pan is cool, carefully remove the cake and allow it to cool completely on the rack.
- Make the Glaze: While the cake cools, combine powdered sugar, whole milk, salt, coconut extract, and vanilla extract in a bowl. Whisk until the glaze is silky smooth.
- Apply First Glaze Layer: Pour half of the glaze over the cooled cake and then sprinkle the top with shredded coconut flakes.
- Apply Second Glaze Layer: After the first glaze has hardened, drizzle the remaining glaze over the top. Allow it to harden fully.
- Slice and Serve: Slice the cake into servings and enjoy its moist, flavorful coconut goodness.
- Storage: Store the cake wrapped in plastic wrap in an airtight container to maintain freshness.
Notes
- Room temperature eggs help the batter mix more evenly, contributing to a better texture.
- Covering the cake with foil if it browns too fast prevents burning while ensuring the inside cooks through.
- The cake continues to cook slightly as it cools in the pan, so avoid overbaking.
- The glaze sets to a firm finish, providing a sweet coconut flavor and a moist texture contrast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut pound cake, homemade pound cake, coconut dessert, moist pound cake, coconut glaze, shredded coconut cake
