Description
Indulge in the tropical flavors of this Coconut Pound Cake. Moist, rich, and bursting with coconut goodness, this cake is a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, full-fat, shaken
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or a loaf pan.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and coconut extracts.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with coconut milk.
- Finish batter: Fold in shredded coconut. Pour batter into the pan.
- Bake: Bake for 60–70 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- Enhance flavor with a coconut glaze.
- This cake stays moist for days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
