Frosted Coconut Pound Cake
User Reviews
5
Frosted Coconut Pound Cake
Description
The Frosted Coconut Pound Cake features a tender batter combining butter and sugar creamed together with eggs, cake flour adjusted with cornstarch, and buttermilk for moisture and slight tang. Flaked coconut (unsweetened) is folded into the mix to distribute coconut flavor and texture throughout the cake. The batter is baked in a 9 x 5-inch pan or bundt pan for approximately 50–60 minutes until a toothpick comes out with a few crumbs attached.
After cooling, the cake is topped with a vanilla glaze made from powdered sugar, whipping cream, and vanilla extract and sprinkled with additional flaked coconut to emphasize the coconut profile. The glaze adds sweetness and moisture, complementing the cake’s texture and flavor.
This cake serves well sliced for dessert, snacks, or alongside tea or coffee. Coconut lovers will appreciate the layered coconut taste and the classic pound cake richness. The texture balances a slightly dense crumb with moistness from buttermilk and glaze.
Notes include making homemade cake flour by substituting two tablespoons of flour with cornstarch per cup, preparing buttermilk by adding lemon juice to milk, and that unsalted butter is recommended with a bit of extra salt. The cake stores for up to a day at room temperature or up to a week refrigerated once glazed, tightly wrapped. It can also be frozen for up to six months, best without frosting.
Ingredients
CAKE BATTER
- 2 cups granulated sugar
- 1 cup butter unsalted, softened
- 3 cups cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract or coconut extract
- 4 large egg room temperature
- 1 cup buttermilk room temperature
- ¾ cup flaked coconut unsweetened
VANILLA GLAZE
- 1½ cups powdered sugar icing
- 3 - 4 tablespoons whipping cream aka whole cream
- 1 teaspoon vanilla
- ¼-½ cup coconut flaked
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
- Use unsalted butter and add a pinch of salt if desired to balance sweetness.
- Make cake flour by replacing two tablespoons of all-purpose flour per cup with cornstarch, then sift together.
- Prepare buttermilk by adding one tablespoon lemon juice to milk and letting it sit for 10 minutes.
- For frosting options, consider vanilla glaze, cream cheese frosting, or a light dusting of powdered sugar.
- Store unfrosted cake in an airtight container at room temperature for one day; glazed cake can be refrigerated up to one week, wrapped tightly.
- Freeze the cake wrapped tightly and stored in airtight packaging for up to six months; thaw wrapped at room temperature or in the fridge.
- Freeze without frosting to preserve texture best.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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