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Coconut Cream Pound Cake

Coconut Cream Pound Cake
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Coconut Cream Pound Cake is a luscious dessert that brings the essence of tropical paradise to your table. This delightfully moist cake boasts a rich coconut flavor, enhanced by creamy coconut milk and sweetened shredded coconut. Perfect for gatherings or quiet evenings at home, it’s an impressive treat that’s easy to prepare. Whether enjoyed plain, drizzled with a coconut glaze, or paired with fresh fruit, this cake is sure to become a favorite. With simple steps and accessible ingredients, you can whip up this indulgent dessert in no time.

Ingredients

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  • 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 ½ 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 325°F (163°C) and grease a bundt pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together the butter, vegetable oil, and sugar until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Incorporate coconut and vanilla extracts.
  6. Alternate adding the dry mixture with coconut milk until just combined.
  7. Fold in 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 to cool completely.
  10. Whisk together powdered sugar, coconut milk, and coconut extract until smooth for the glaze.
  11. Drizzle glaze over the cooled cake and sprinkle with shredded coconut.

Nutrition

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