Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful dessert that brings a taste of the tropics to your table. This moist and flavorful cake is perfect for any occasion, from family gatherings to casual get-togethers with friends. With its creamy coconut flavor and luscious glaze, this cake stands out and is sure to impress your guests.

Why You’ll Love This Recipe

• Rich Coconut Flavor: The combination of coconut milk and shredded coconut creates a deliciously rich flavor in every bite.
• Easy to Make: With straightforward steps, even beginner bakers can whip up this impressive dessert without hassle.
• Versatile Occasion Fit: Whether it’s a birthday party or just a cozy afternoon treat, this cake fits perfectly into any event.
• Stunning Presentation: The glaze and coconut topping make it not only tasty but visually appealing as well.
• Leftover Friendly: This cake stays moist for several days, making it great for leftovers or meal prep.

Tools and Preparation

Before diving into the recipe, you’ll need some essential tools to ensure success. These tools will help you get the best results while preparing your Coconut Cream Pound Cake.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: The unique shape adds elegance to the cake, making it perfect for serving at special occasions.
• Electric mixer: This tool saves time and energy when creaming butter and sugar for a fluffy batter.
• Mixing bowls: Having multiple sizes allows for organized ingredient preparation, making the process smoother.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Pound Cake:
* 3 cups (360g) all-purpose flour
* 1 tsp baking powder
* 1 tsp salt
* 1 cup (226g) unsalted butter, room temperature
* 1 cup (120ml) vegetable oil
* 3 cups (600g) granulated sugar
* 6 large eggs, room temperature
* 1 cup (240ml) canned coconut milk (full-fat)
* 1 tsp coconut extract
* 1 tsp vanilla extract
* 1 cup (85g) sweetened shredded coconut

For the Coconut Glaze:
* 1 cup (180g) powdered sugar, sifted
* 3-4 tbsp canned coconut milk (or more for thinner glaze)
* 1 tsp coconut extract
* ¼ cup (20g) sweetened shredded coconut, toasted or plain (for topping)

How to Make Coconut Cream Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl:
1. Whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl:
1. Use an electric mixer to cream together the unsalted butter, vegetable oil, and granulated sugar until light and fluffy. This should take about 4-5 minutes.
2. Add eggs one at a time, mixing well after each addition.

Step 4: Mix in Flavors

Stir in both the coconut extract and vanilla extract until fully incorporated.

Step 5: Combine Dry Ingredients with Wet Ingredients

Gradually add the dry ingredients to the butter mixture:
1. Alternate adding the dry mixture with the canned coconut milk.
2. Start and end with the dry ingredients. Mix until just combined.

Step 6: Fold in Shredded Coconut

Gently fold in the sweetened shredded coconut using a spatula to maintain airiness in the batter.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan:
1. Smooth out the top with a spatula.
2. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Down

Allow cooling in the pan for about 10-15 minutes before transferring it onto a wire rack to cool completely.

Step 9: Prepare Coconut Glaze

In a small bowl:
1. Whisk together powdered sugar, canned coconut milk, and coconut extract until smooth.
2. Adjust thickness by adding more sugar or coconut milk if necessary.

Step 10: Assemble & Serve

Drizzle the glaze over your cooled Coconut Cream Pound Cake:
1. Allow it to drip down the sides.
2. Sprinkle with additional shredded coconut on top before slicing.
3. Enjoy every creamy bite!

How to Serve Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful treat that can be enjoyed in many ways. Whether you are serving it at a gathering or enjoying a quiet evening, these serving suggestions will enhance the experience.

Simple Slices

• Serve thick slices of the cake on their own for a sweet and moist dessert.

With Fresh Berries

• Pair with fresh strawberries, blueberries, or raspberries to add a burst of color and flavor.

Ice Cream Topping

• Top each slice with a scoop of vanilla ice cream for a creamy contrast to the cake’s texture.

Whipped Coconut Cream

• Add a dollop of whipped coconut cream to elevate the tropical flavors and provide extra richness.

Coffee Companion

• Enjoy a slice with your favorite coffee or tea for a cozy afternoon treat.

How to Perfect Coconut Cream Pound Cake

Creating the perfect Coconut Cream Pound Cake is all about attention to detail. Follow these tips for a flawless result.

• Use room temperature ingredients – Ensure butter, eggs, and coconut milk are at room temperature for better mixing and texture.
• Don’t overmix – Mix just until combined when adding dry ingredients to prevent a dense cake.
• Properly measure flour – Spoon flour into the measuring cup and level off to avoid packing, which can lead to dryness.
• Check doneness – Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
• Cool completely – Allow the cake to cool fully before glazing to prevent the glaze from melting.

Best Side Dishes for Coconut Cream Pound Cake

To complement your Coconut Cream Pound Cake, consider these side dishes that will enhance your dessert experience.

1. Tropical Fruit Salad – A refreshing mix of pineapple, mango, and kiwi that pairs beautifully with coconut flavors.
2. Coconut Rice – Fluffy rice cooked with coconut milk adds an aromatic side that echoes the cake’s taste.
3. Citrus Salad – A zesty salad featuring oranges and grapefruits provides brightness against the rich cake.
4. Vanilla Yogurt Parfait – Layer yogurt with granola and fruit for a creamy, crunchy contrast that balances sweetness.
5. Chocolate Mousse – A light and airy chocolate mousse offers a rich accompaniment without overpowering the cake.
6. Lemon Sorbet – The tangy sorbet helps cleanse the palate while enhancing the tropical profile of your dessert.

Common Mistakes to Avoid

To create the perfect Coconut Cream Pound Cake, it’s essential to avoid common pitfalls that can affect the texture and flavor of your cake.

• Using cold ingredients: Cold eggs or butter can result in a lumpy batter. Make sure all ingredients are at room temperature for a smooth mix.
• Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until combined to keep it light and fluffy.
• Not measuring flour correctly: Too much flour can make the cake dry. Use the spoon-and-level method to measure accurately.
• Skipping the greasing step: Not greasing and flouring the bundt pan properly can cause sticking. Ensure you coat every part of the pan for easy release.
• Checking for doneness too early: Opening the oven door too soon can disrupt baking. Wait until the minimum time is reached before testing with a toothpick.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• The cake will last up to 5 days in the refrigerator.

Freezing Coconut Cream Pound Cake

• Wrap individual slices tightly in plastic wrap or foil.
• Freeze for up to 3 months for optimal quality.

Reheating Coconut Cream Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat slices on medium power for about 15-20 seconds or until warm.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

What is Coconut Cream Pound Cake?

Coconut Cream Pound Cake is a rich, moist dessert made with coconut milk and shredded coconut, offering a delightful tropical flavor.

How do I store Coconut Cream Pound Cake?

Store your Coconut Cream Pound Cake in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.

Can I customize my Coconut Cream Pound Cake?

Absolutely! You can add different extracts like almond or mix in fruits such as pineapple for added flavor.

How long does it take to bake Coconut Cream Pound Cake?

Baking time is typically between 70-80 minutes, but always check with a toothpick inserted into the center.

Final Thoughts

This Coconut Cream Pound Cake is not only delicious but also incredibly versatile. Its creamy coconut flavor makes it perfect for any occasion, from afternoon tea to dessert at dinner parties. Feel free to customize it with different toppings or mix-ins, making it truly your own!