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Homemade Coconut Pound Cake photo

Coconut Pound Cake

This Coconut Pound Cake is a tropical delight! Moist, buttery, and filled with rich coconut flavor, it's a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup Vegetable oil or melted butter for a moist texture
  • 1 cup Granulated sugar to sweeten the cake
  • 3 large Eggs for structure and richness
  • 1 teaspoon Vanilla extract enhances flavor
  • 1 teaspoon Coconut extract for that tropical essence
  • 1 teaspoon Baking powder to help the cake rise
  • 1/2 teaspoon Salt to balance sweetness
  • 1 cup Canned unsweetened coconut milk for moisture and flavor
  • 1 1/2 cups All-purpose flour to create the cake structure
For the Icing:
  • 1 cup Powdered sugar for the icing
  • 1/2 teaspoon Vanilla extract to flavor
  • 1/2 teaspoon Coconut extract for a sweet touch
  • 2-4 tablespoons Canned unsweetened coconut milk for icing consistency
  • 1 cup Toasted coconut for topping

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Loaf Pan
  • Cooling rack
  • Spatula

Method
 

Stepwise Method:
  1. Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Grease your loaf pan with vegetable oil or butter and lightly dust it with flour. This step will help prevent sticking.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. 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.