Description
This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut.
Ingredients
Units
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For the Cake:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup shredded sweetened coconut
For the Glaze:
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon coconut extract
- 2/3 cup shredded sweetened coconut, toasted (for topping)
Instructions
- Prepare the Cake:
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut extract and vanilla extract.
- Gradually add the milk, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded sweetened coconut.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Glaze:
- In a medium bowl, whisk together the melted butter, powdered sugar, milk, and coconut extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
- Sprinkle the toasted shredded coconut over the glaze for garnish.
Notes
- Toasting Coconut: To toast the shredded coconut, spread it in an even layer on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: The cake can be frozen (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and glaze before serving.