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!