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Coconut Cream Pound Cake

Coconut Cream Pound Cake
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Indulge in the tropical delight of Coconut Cream Pound Cake, a moist and flavorful dessert that’s bound to impress at any gathering. This cake features a rich blend of creamy coconut milk and sweetened shredded coconut, making it a perfect treat for celebrations or casual afternoons. Each bite offers a luscious taste of paradise that is both satisfying and comforting. The addition of a glossy coconut glaze and a sprinkle of toasted coconut on top elevates the presentation, making it as visually appealing as it is delicious. Whether enjoyed on its own or paired with fresh fruits or whipped cream, this cake promises to be a crowd favorite.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup canned coconut milk (full-fat)
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 3/4 cups powdered sugar, sifted
  • 3–4 tbsp canned coconut milk (or more for thinner glaze)
  • 1 tsp coconut extract
  • 1/2 cup sweetened shredded coconut, toasted or plain (for topping)

Instructions

  1. Preheat your oven to 325F (163C). Grease and flour a bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in coconut extract and vanilla extract until fully combined.
  6. Alternate adding the dry ingredients and coconut milk to the batter, mixing until just combined.
  7. Gently fold in shredded coconut using a rubber spatula.
  8. Pour the batter into the prepared bundt pan and bake for 70-80 minutes or until a toothpick inserted comes out clean.
  9. Allow cooling for 10-15 minutes before transferring to a wire rack.
  10. In a small bowl, whisk together powdered sugar, canned coconut milk, and coconut extract until smooth. Adjust thickness by adding more sugar or coconut milk as necessary.
  11. Drizzle the glaze over your cooled pound cake so that it drips down the sides. Finish by sprinkling toasted or plain shredded coconut on top.

Nutrition

Find it online: https://teffrecipes.com/coconut-cream-pound-cake/

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