10/02/2025
Coconut Cream Pound Cake
Ingredients (10–12 slices):
For the Cake:
1 cup (225 g) unsalted butter, softened
2 cups (400 g) sugar
4 large eggs, room temperature
1 tsp coconut extract (or vanilla)
3 cups (360 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (240 ml) coconut milk (or heavy cream)
½ cup (120 ml) sour cream
1 cup shredded sweetened coconut
For the Glaze:
1 cup (120 g) powdered sugar
2–3 tbsp coconut milk (or cream)
½ cup toasted shredded coconut (for topping)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add coconut extract.
In a separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and coconut milk to the butter mixture, mixing gently. Fold in sour cream and shredded coconut.
Pour into prepared pan and bake 55–65 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
Mix glaze ingredients until smooth. Drizzle over cooled cake and sprinkle with toasted coconut.
This cake is ultra-moist, buttery, and loaded with tropical flavor perfect for holidays, parties, or anytime you’re craving coconut!
