Frosted Coconut Pound Cake
User Reviews
5.0
42 reviews
Excellent
Frosted Coconut Pound Cake
Report
Like to try a twist on the classic pound cake recipe? Well this Coconut Pound Cake is the perfect one especially topped with a creamy frosting!
Share:
Ingredients
CAKE BATTER
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 3 cups cake/pastry flour *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla or coconut extract
- 4 large eggs (room temperature)
- 1 cup buttermilk** (room temperature)
- ¾ cup unsweetened flaked coconut
VANILLA GLAZE
- 1½ cups icing / powdered sugar
- 3 - 4 tablespoons whole / whipping cream
- 1 teaspoon vanilla
- ¼-½ cup flaked coconut
Instructions
CAKE BATTER
- Pre-heat oven to 350°F (180°C), grease and flour a 9 x 5 inch (23 x 23 cm) loaf pan/ bundt pan or 9 inch cake pan.
- In a medium bowl whisk together the flour, baking soda, baking powder and salt.
- In a small bowl combine the buttermilk and vanilla or coconut extract.
- In a large bowl with a hand beater or stand mixer and the flat beater attachment, cream the butter and sugar until light and fluffy, approximately 2-3 minutes, add the eggs one at a time and beat until smooth.
- Alternately add the buttermilk and flour mixture to the creamed mixture and beat to combine. (start and end with flour mixture). Fold in the flaked coconut.
- Pour into prepared pan and bake for approximately 50-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan for 15-20 minutes then move to a wire rack to cool completely. Frost or dust with powdered sugar if desired. Enjoy!
VANILLA GLAZE
- In a small bowl combine icing sugar, cream and vanilla until creamy, if too thin add more sugar if too thick add more cream. Spread on cool cake and sprinkle with flaked coconut.
Notes
- If you use unsalted butter then just add a pinch or two of salt.
- To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch, sift to combine.
- To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch, sift to combine.
- To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes
- To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes
- If you prefer you could make a simple cream cheese frosting or even a dusting of powdered sugar would be delicious before serving.
- The pound cake should be stored in an airtight container, it will keep for up to 1 day at room temperature. If it is glazed or frosted it is better to place it in the refrigerator, be sure to wrap it tightly with plastic wrap or foil, it will keep for up to one week in the fridge. Bring to room temperature before serving.
- Freeze the cake tightly wrapped in plastic wrap and place in an airtight container or freezer bag, it will keep for up to six months in the freezer.
- A frozen cake can either be thawed on the counter or in the fridge, remove from the freezer bag or container, but leave wrapped. Be sure to freeze the cake without the frosting.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
203mg
(8%)
Potassium
150mg
(4%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
628IU
(13%)
Vitamin C
0.3mg
(0%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 203mg | 8% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
