An old classic gets a sweet update.
I’m not sure anything beats a freshly-made pound cake- unless it’s a flavored, freshly-made pound cake. If you love the taste of coconut then be prepared to indulge in this moist, yummy, coconutty pound cake.
There’s dried coconut and coconut milk in the batter to give it lots of flavor and to hold on to the moisture during baking. We don’t want the kind of coconut milk that you find with the other plant milks in the refrigerated section. No, for this we want the thick and creamy canned coconut that you use for making curries- the kind with a much higher percentage of fat and maybe even a few coconut pieces in it.
In the batter is also some coconut extract just to ensure that every single bite has that wonderful, tropical flavor.
While this cake is still warm from the oven poke some holes in the cake and spread on a glaze made with that same creamy coconut milk and some powdered sugar.
Then before the glaze can set add some more coconut on top. All these different forms of coconut really add the rounded and deep coconut flavor of this cake. And yet, somehow it’s never overwhelming. It’s just the right amount of coconut for a rich, buttery pound cake to have.
If you’re worried about removing the cake in one go then line the pan with parchment paper- taking it up and over the sides a bit. This gives you some built-in “handles” you can use to lift it out after baking and cooling. We are baking this cake “low and slow” as they say in the bbq community. This means the cake won’t dry out or get too baked on top.
Cut into slices and serve with your favorite tea or coffee. Each piece is a real slice of heaven!
Coconut Pound Cake
Makes 8-10 slices
1h 38m prep time
1h 10m cook time
For the cake:
- 1 1/4 cups granulated sugar
- 3/4 cup (12 tablespoons) unsalted butter, room temperature
- 2 eggs, beaten
- 1 teaspoon coconut extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup canned coconut milk
- 6 tablespoons dried coconut
For the topping:
- 4 tablespoons canned coconut milk
- 1/2 cup powdered sugar
- 2 tablespoons dried coconut
- Preheat oven to 300˚F. Cream together sugar and butter in large bowl until lightened. Mix in eggs and extract.
- Sift together flour, baking powder, and salt into bowl. Add dry ingredients one cup at a time, stirring between additions. Add in coconut milk and coconut and mix until uniform in color.
- Pour batter into greased and lined 8”x5” loaf pan. Bake for 60 minutes. Check with toothpick and if it comes out clean cake is done. If not done yet place back into oven for 5-10 more minutes.
- Combine coconut milk and powdered sugar for topping. Poke holes in cake using small end of chopstick. Pour glaze over cake while still hot. Top with dried coconut and allow to cool and set for at least 60 minutes. Slice to serve.
Recipe adapted from Love Foodies