Description
A comforting and rich Coconut Pound Cake with a moist interior and a fragrant aroma of toasted coconut and vanilla, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut cream
- 1/2 cup shredded coconut (unsweetened recommended)
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut cream.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing to prevent a dense cake. Use room temperature eggs and butter for better emulsification.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 18g
- Sodium: 175mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.4g
- Protein: 5g
- Cholesterol: 30mg