Triple Coconut Pound Cake
User Reviews
4
Triple Coconut Pound Cake
Description
This Triple Coconut Pound Cake begins by creaming butter and sugar, beating in eggs, and alternating the addition of a coconut milk mixture with dry ingredients including flour, baking powder, baking soda, and salt. Shredded sweetened coconut is folded into the batter to provide texture and flavor. The loaf bakes until golden and a toothpick inserted comes out clean or with moist crumbs.
The cake's texture is moist and dense, typical of a pound cake, with a rich buttery flavor enhanced by coconut milk and extracts. The sweetened shredded coconut contributes chewy bursts of texture throughout the tender crumb. Once cooled, a glaze made from confectioners' sugar, coconut milk, vanilla, and a pinch of salt is spread over the cake and topped with additional shredded coconut for a glossy, sweet finish.
This coconut pound cake is suited for serving as a dessert or alongside tea or coffee. Its richness and coconut notes make it a fitting choice for those who enjoy tropical flavors. The recipe suggests careful cooling before glazing to prevent melting the glaze.
This recipe was updated in 2021 to refine ingredients or method.
Ingredients
for the pound cake
- 1 1/2 ticks butter unsalted, 12 Tablespoons, at room temperature
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk full fat; canned
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup coconut shredded, sweetened
for the glaze
- 1 1/2 cups confectioners sugar
- 4-5 Tbsp coconut milk to thin
- 1/4 tsp vanilla extract
- pinch salt
- coconut shredded, sweetened, for topping
Instructions
- Set oven to 350F. Spray and line a standard 9x5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
- Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
- Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
- Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
- Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
- Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
- Make the glaze by mixing the confectioner's sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.
- Store at room temperature or in the refrigerator.
Notes
- Ensure the cake is completely cooled before applying glaze to prevent it from melting and sliding off.
- Use the sweetened shredded coconut both in batter and as topping for layered coconut flavor and texture.
- If the cake browns too quickly, tent loosely with foil toward the end of baking to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 140mg | 6% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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