Description
This Triple Coconut Pound Cake is a moist, flavorful loaf bursting with rich coconut aroma from coconut extract, coconut milk, and shredded coconut. The dense, buttery pound cake is enhanced with a luscious coconut glaze and topped with extra coconut for a perfect tropical twist. Ideal for dessert or afternoon tea, this pound cake offers a delightful texture and intense coconut flavor in every bite.
Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons coconut extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup canned full-fat coconut milk (shake well before using)
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons coconut milk
- ¼ teaspoon coconut extract
- Optional: extra shredded coconut for topping
Instructions
- Preheat and Prep: Preheat the oven to 325°F (163°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light, fluffy, and pale.
- Add Eggs and Coconut Extract: Add eggs one at a time, beating well after each addition. Mix in the coconut extract until the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt until combined evenly.
- Combine Wet and Dry: Add the dry ingredients to the butter mixture in three batches, alternating with the coconut milk. Start and end with dry ingredients. Mix on low speed until just combined, taking care not to overmix.
- Fold in Coconut: Gently fold in the shredded coconut using a rubber spatula until distributed evenly.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake 60–70 minutes or until a toothpick inserted in the center comes out clean. Check at 50 minutes; tent with foil if top browns too quickly.
- Cool and Glaze: Cool cake in pan for 15 minutes, then remove and cool completely on a wire rack. Whisk powdered sugar, coconut milk, and coconut extract until smooth for glaze. Drizzle over cooled cake and sprinkle with extra shredded coconut if desired.
Notes
- Ensure eggs are at room temperature for better cake texture.
- Do not overmix the batter to keep the cake tender.
- Shaking the coconut milk before measuring ensures proper consistency.
- Check cake doneness with a toothpick starting at 60 minutes to avoid overbaking.
- Using parchment paper in the pan helps with easy cake removal.
- The glaze can be adjusted by adding more or less coconut milk to achieve the desired consistency.
