Description
A nostalgic coconut pound cake with a dense yet tender crumb, perfect for cozy breakfasts or special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened (≈227 g)
- 1 cup granulated sugar (≈200 g)
- 4 large eggs, room temperature
- 1 cup coconut cream (≈240 g) — canned coconut cream preferred
- 2 cups all-purpose flour (≈240 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (≈40 g) — optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the coconut cream and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the shredded coconut if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake is rich in calories and saturated fat due to butter and coconut cream; enjoy it as an occasional treat. For a lighter version, reduce sugar or substitute half the butter with vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 577
- Sugar: 26g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 27g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 7.6g
- Cholesterol: 154mg