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Coconut Cream Pound Cake

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Coconut Cream Pound Cake is a luscious dessert that combines the tropical flavors of coconut milk and shredded coconut, creating a moist and flavorful cake that’s perfect for any occasion. Whether you’re celebrating a special event or simply enjoying an afternoon treat, this cake promises to impress with its rich taste and stunning presentation. The addition of a sweet coconut glaze elevates the experience, making every bite irresistible. Easy to make and visually appealing, this Coconut Cream Pound Cake will surely leave your guests asking for seconds!

Ingredients

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  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • ½ cup vegetable oil
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup full-fat canned coconut milk
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1½ cups powdered sugar, sifted
  • 3–4 tbsp canned coconut milk (or more for thinner glaze)
  • 1 tsp coconut extract
  • ¼ cup sweetened shredded coconut, toasted or plain (for topping)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a mixing bowl, cream butter, vegetable oil, and sugar until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Incorporate coconut extract and vanilla extract.
  6. Alternate adding dry ingredients with coconut milk until combined.
  7. Fold in sweetened shredded coconut.
  8. Pour batter into the bundt pan and bake for 70-80 minutes or until a toothpick comes out clean.
  9. Cool in the pan 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 for glaze.
  11. Drizzle the glaze over the cooled cake and sprinkle with toasted or plain shredded coconut.

Nutrition

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