Coconut Pound Cake
When it comes to baking, few things can compare to the rich, buttery flavor and moist texture of a classic pound cake. Today, we’re taking a tropical twist with a Coconut Pound Cake that’s as delightful to eat as it is to make. With the sweetness of coconut and the buttery goodness of vegetable oil or melted butter, this cake is perfect for any occasion. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon tea, this Coconut Pound Cake is sure to impress.
What Sets This Recipe Apart
This Coconut Pound Cake stands out from the crowd for several reasons. Firstly, it incorporates both coconut extract and canned coconut milk, which infuse the cake with rich coconut flavor from the inside out. The use of toasted coconut as a topping adds an irresistible crunch and enhances the overall coconut experience. Additionally, the method keeps the cake wonderfully moist, ensuring that each bite melts in your mouth.
What You’ll Gather
- Vegetable oil or melted butter: 1 cup (119 ml) for a moist texture.
- Granulated sugar: 1 cup (200 g) to sweeten the cake.
- Large eggs: 3 for structure and richness.
- Vanilla extract: 1 teaspoon (5 ml) enhances flavor.
- Coconut extract: 1 teaspoon (5 ml) for that tropical essence.
- Baking powder: 1 teaspoon to help the cake rise.
- Salt: 1/2 teaspoon to balance sweetness.
- Canned unsweetened coconut milk: 1 cup (119 ml) for moisture and flavor.
- All-purpose flour: 1 1/2 cups (186 g) to create the cake structure.
- Powdered sugar: 1 cup (113 g) for the icing.
- Vanilla extract (for icing): 1/2 teaspoon to flavor.
- Coconut extract (for icing): 1/2 teaspoon for a sweet touch.
- Canned unsweetened coconut milk (for icing): 2-4 tablespoons (30-60 ml) to achieve the desired consistency.
- Toasted coconut: 1 cup (64 g) for topping.
Prep & Cook Tools
- Mixing bowls: To combine your ingredients smoothly.
- Measuring cups and spoons: For accurate ingredient measurements.
- Whisk or electric mixer: To beat the batter until fluffy.
- Loaf pan: A standard 9×5 inch loaf pan works best.
- Cooling rack: To cool the cake properly after baking.
- Spatula: For spreading icing and mixing ingredients.
Stepwise Method: Coconut Pound Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with vegetable oil or butter and lightly dust it with flour. This step will help prevent sticking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil (or melted butter), granulated sugar, and eggs until well combined. Add in the vanilla and coconut extracts, mixing until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
Step 5: Mix It All Together
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Pour into Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 9: Prepare the Icing
While the cake cools, prepare the icing by whisking together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk to achieve your desired consistency.
Step 10: Ice and Garnish
Once the cake is completely cool, pour the icing over the top and sprinkle the toasted coconut on top for a beautiful finish.
Vegan & Vegetarian Swaps
- Vegetable oil: Can be replaced with coconut oil for an added coconut flavor.
- Eggs: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan version.
- Coconut milk: Ensure you use a plant-based alternative such as almond or soy milk if desired.
- Butter: Use a vegan butter substitute if using butter in the recipe.
Behind the Recipe
The inspiration for this Coconut Pound Cake comes from the classic pound cake tradition, which is known for its simplicity and rich taste. By infusing coconut milk and extracts into the mix, we elevate this beloved dessert into a tropical paradise. This recipe is an homage to summer, sun, and all things coconut, perfect for those who adore coconut flavors. Plus, it’s an incredibly versatile cake that can be enjoyed on its own or dressed up for special occasions.
Storing, Freezing & Reheating
To store your Coconut Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days. For longer storage, you can freeze the cake: wrap it in plastic and then foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it at room temperature. To reheat, slice the cake and warm it in the microwave for a few seconds or in a toaster oven for a crispy edge.
Top Questions & Answers
Can I use fresh coconut instead of canned coconut milk?
Yes, you can use fresh coconut milk, but be aware that the consistency may vary. Make sure to blend it well for a smoother texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges should start to pull away from the pan.
Can I add other flavors to this Coconut Pound Cake?
Absolutely! You can experiment with different extracts, such as almond or lime, to create a unique flavor profile.
What’s the best way to toast coconut?
To toast coconut, spread it in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, stirring occasionally until golden brown.
Don’t Miss These
Before You Go
When you take the first bite of this Coconut Pound Cake, you’ll understand why it’s a favorite. The combination of flavors and textures is simply irresistible. This cake is not just a dessert; it’s an experience that brings a taste of the tropics to your table. Whether you’re celebrating a special occasion or just indulging in a slice for yourself, this Coconut Pound Cake is sure to be a hit. Enjoy it with friends and family, or savor it solo with a cup of tea. Happy baking!
Coconut Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease your loaf pan with vegetable oil or butter and lightly dust it with flour. This step will help prevent sticking.
- In a large mixing bowl, whisk together the vegetable oil (or melted butter), granulated sugar, and eggs until well combined. Add in the vanilla and coconut extracts, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
- While the cake cools, prepare the icing by whisking together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk to achieve your desired consistency.
- Once the cake is completely cool, pour the icing over the top and sprinkle the toasted coconut on top for a beautiful finish.
Notes
- Wrap the cake tightly in plastic wrap to keep it fresh at room temperature for up to three days.
- For longer storage, freeze the cake wrapped in plastic and then foil to prevent freezer burn.
- To reheat, slice and warm in the microwave for a few seconds or in a toaster oven for a crispy edge.
