Coconut Pound Cake
If you’re looking for a delightful dessert that boasts a tropical flair, look no further than this Coconut Pound Cake. With its moist texture and a rich coconut flavor, this cake is perfect for any occasion. Whether you’re hosting a summer barbecue or simply craving something sweet, this recipe will undoubtedly become a favorite. So, let’s dive into the world of buttery goodness and coconutty delight!
The Upside of Coconut Pound Cake
Coconut Pound Cake is not just any ordinary cake; it brings a taste of paradise to your palate. The combination of vanilla and coconut extracts infuses every bite with a fragrant sweetness that is simply irresistible. The dense and moist texture of this pound cake pairs beautifully with a cup of tea or coffee, making it an ideal companion for your afternoon break. Plus, the toasted coconut on top provides a delightful crunch that contrasts perfectly with the soft cake beneath. One bite, and you will be transported to a sunny beach, basking in the warmth of the sun and the sound of waves crashing.
Ingredient Notes
To achieve the perfect Coconut Pound Cake, you’ll need the following ingredients:
- Vegetable Oil or Melted Butter: 1 cup (119 ml) – This will provide the necessary moisture and richness.
- Granulated Sugar: 1 cup (200 g) – The sugar adds sweetness and helps create a tender crumb.
- Large Eggs: 3 – Eggs act as a binder and contribute to the cake’s structure.
- Vanilla Extract: 1 teaspoon (5 ml) – For that classic sweet flavor.
- Coconut Extract: 1 teaspoon (5 ml) – To enhance the coconut flavor.
- Baking Powder: 1 teaspoon – This helps the cake rise and become fluffy.
- Salt: ½ teaspoon – Balances the sweetness.
- Canned Unsweetened Coconut Milk: 1 cup (119 ml) – Adds moisture and a rich coconut flavor.
- All-Purpose Flour: 1 ½ cups (186 g) – The base of the cake.
- Powdered Sugar: 1 cup (113 g) – For the sweet glaze.
- Vanilla Extract (for glaze): ½ teaspoon – Adds flavor to the icing.
- Coconut Extract (for glaze): ½ teaspoon – Enhances the coconut flavor in the glaze.
- Canned Unsweetened Coconut Milk (for glaze): 2-4 tablespoons (30-60 ml) – Used to thin the glaze to your desired consistency.
- Toasted Coconut: 1 cup (64 g) – For topping the cake, adding a delightful crunch.
Hardware & Gadgets
Before you get started, make sure you have the following tools on hand:
- Mixing Bowls: For combining your ingredients.
- Measuring Cups and Spoons: Essential for accuracy in your recipe.
- Electric Mixer: To beat the eggs and sugar until light and fluffy.
- Rubber Spatula: Perfect for folding in the flour and coconut milk.
- 9×5-inch Loaf Pan: The ideal size for this pound cake.
- Wire Rack: To cool the cake after baking.
Coconut Pound Cake Made Stepwise
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan to ensure your cake releases easily after baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the vegetable oil (or melted butter) and granulated sugar. Beat with an electric mixer until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and coconut extract.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined, being careful not to overmix.
Step 4: Bake the Cake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Step 6: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk to achieve your desired glaze consistency.
Step 7: Glaze and Garnish
Once the cake is completely cooled, drizzle the glaze over the top and sprinkle with toasted coconut. Allow the glaze to set before slicing.
Quick Replacement Ideas
If you find yourself missing some ingredients, here are some quick substitutions:
- Vegetable Oil: Use melted coconut oil for an even richer coconut flavor.
- Granulated Sugar: Coconut sugar can be used for a more caramel-like sweetness.
- Coconut Milk: Almond milk or soy milk can be used if coconut milk is unavailable.
- Toasted Coconut: If you’re short on time, you can skip this step or use store-bought toasted coconut.
Steer Clear of These
To ensure your Coconut Pound Cake turns out perfectly, avoid the following:
- Overmixing the batter, as this can lead to a tough cake.
- Using expired baking powder, which may hinder the cake’s rise.
- Skipping the cooling step, as this can cause the cake to crumble when slicing.
- Using sweetened coconut milk, which can overly sweeten the cake and glaze.
How to Store & Reheat
To keep your Coconut Pound Cake fresh and delicious:
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
- To reheat, slice the cake and microwave for about 10-15 seconds, or until warmed through.
Troubleshooting Q&A
Why is my Coconut Pound Cake dense?
If your cake turned out dense, it might be due to overmixing the batter or using too much flour. Ensure you measure your flour accurately and mix until just combined.
How can I tell when my cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the Coconut Pound Cake a day in advance. Just make sure to store it properly and glaze it right before serving for the best results.
What should I do if my cake sticks to the pan?
If your cake sticks, make sure to grease and flour the pan thoroughly before pouring in the batter. If it still sticks, gently run a knife around the edges to help release it.
Try These Next
If you enjoyed this Coconut Pound Cake, you might also love these recipes:
Before You Go
Your journey into the world of Coconut Pound Cake has just begun! With its incredible flavor and simple preparation, this cake is bound to be a hit with family and friends alike. Whether you’re serving it at a gathering or enjoying it with a cup of coffee, each slice is a little slice of heaven. So, gather your ingredients, preheat that oven, and get ready to bake up a storm! Happy baking!
Coconut Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan.
- In a large mixing bowl, combine the vegetable oil (or melted butter) and granulated sugar. Beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk for your desired glaze consistency.
- Once the cake is cooled, drizzle the glaze over it and sprinkle with toasted coconut. Allow the glaze to set before slicing.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap in plastic and freeze for up to 3 months.
- Reheat slices in the microwave for 10-15 seconds.
