Coconut Pound Cake Recipe With Vanilla Glaze

Today, I’m delighted to share with you my favorite recipe for a moist coconut pound cake. This delicious cake is infused with a perfect amount of coconut flavor. It has a tender crumb and the right amount of sweetness, making it the perfect cake for all coconut lovers out there!

What ingredients do you need for this classic pound cake recipe?

• 1 ½ cups white granulated sugar
• 2 cups butter, unsalted
• 8 eggs
• 3 ¼ cup all purpose flour
• 1 teaspoon salt
• 1 ¼ cups sweetened shredded coconut

Glaze: (optional)

• 1 ½ cups powdered sugar
• ½ teaspoon coconut extract
• 2 ½ tablespoons milk
• ¼ cup shredded coconut

How do you make this delicious pound cake?

1. Preheat the oven to 325 degrees Fahrenheit. Prepare the bundt pan by spraying with nonstick baking spray.
2. In a mixing bowl add the sugar and butter. Beat with a hand mixer on medium speed until fluffy and the color of the butter has paled.
3. While mixing, add in each egg, one at a time until completely combined. Scrape down the sides of the bowl if necessary throughout the additions.
4. Add in the salt and flour. Mix on a lower speed with hand mixer until JUST combined. At this point you don’t want to overmix the batter.
5. Use a rubber spatula to fold in 1 cup of the shredded coconut.
6. Take the other ¼ cup of the shredded coconut and coat the inside of the bundt pan with it. Shake out any excess if needed.
7. Pour in the cake batter. Bake in the oven for 50-55 minutes or until a toothpick is inserted and comes out clean. The cake should look golden brown.
8. Once removed from the oven, let cool for 15 minutes in the pan. Then flip onto a wire rack or serving plate and let cool completely for another hour.
9. While the cake is cooling, create the glaze if desired. In a mixing bowl add the powdered sugar, coconut extract and 2 tablespoons of milk. Whisk together. If a little too thick add in another ½ -1 tablespoons of milk.
10. Pour the glaze over the bundt cake and top with the shredded coconut.
11. Cut and enjoy

FAQs

Q: Can I replace the sour cream in the recipe?
A: Yes, you can use Greek yogurt as a healthier substitute without compromising the moistness of the cake.

Q: Can I use a loaf pan instead of a bundt pan?
A: Absolutely! Just adjust the baking time as a loaf may bake faster.

Tips and Tricks For Coconut Pound Cake

• Using room temperature ingredients, particularly eggs and butter, will help your cake batter mix together better.
• Before pouring the batter into your prepared pan, make sure to grease it well with nonstick baking spray to prevent the cake from sticking.
• To ensure the perfect pound cake, use a stand mixer with a paddle attachment at low speed to combine the dry ingredients, then increase to medium speed once you add the wet ingredients.

Variations

• Add chunks of sweet white chocolate to the batter for a delightful texture and flavor contrast.
• For a coconut cream cheese pound cake, incorporate cream cheese into the batter for a rich and creamy texture.

Where to Serve

This coconut pound cake is a perfect addition to any brunch, afternoon tea, or dessert table. It’s also a fantastic partner for a cup of coffee in the morning or as a sweet treat after dinner.

How To Store Leftovers

Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.

Topping Options

• Sprinkle toasted coconut flakes or sweetened coconut on top of the cake before or after baking for an extra layer of flavor and texture.
• A coconut glaze or a rich cream cheese frosting can take this cake to the next level.

Common Problems and How to Avoid Them

Problem: Cake is too dry.

To avoid a dry pound cake, don’t overbake it. Start checking the cake for doneness a little bit before the stated baking time. When a cake tester or toothpick inserted in the center of the cake comes out clean or with a few moist crumbs, the cake is done.

Problem: Cake sticks to the pan.

To prevent your cake from sticking to the pan, make sure to thoroughly grease the pan with nonstick baking spray, or butter and flour. Also, allow the cake to cool in the pan on a wire rack for about 10 minutes before attempting to remove it.

Problem: Cake is too dense.

To avoid a dense cake, make sure not to overmix the batter once the flour mixture is added. Mix just until combined.

Why This Recipe Works

The moisture from the sour cream and coconut milk, along with the lightness from the cake flour, makes this cake incredibly moist. The addition of both coconut extract and flaked coconut infuses the cake with an irresistible coconut flavor that is not too overpowering, resulting in the best coconut cake you’ll ever have.

What are some other delicious coconut recipes to try?

• Homemade Pineapple Coconut Ice Cream
• Easy and Healthy Chocolate Coconut Balls
• The Best Homemade Coconut Cream Pie Recipe

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