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Triple Coconut Pound Cake
My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers only ~ this moist loaf cake goes from breakfast to dessert!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 403 kcal
Course:
Dessert
Cuisine:
American
Ingredients
for the pound cake
- 1 1/2 sticks unsalted butter (12 Tablespoons) at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup full fat canned coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup shredded sweetened coconut
for the glaze
- 1 1/2 cups confectioner's sugar
- 4-5 Tbsp coconut milk, to thin
- 1/4 tsp vanilla extract
- pinch salt
- shredded sweetened coconut 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.
Cup of Yum
Notes
- *recipe was updated in 2021.
Nutrition Information
Calories
403kcal
(20%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
140mg
(6%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
398IU
(8%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 403
% 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.