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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 transports you straight to a tropical paradise. This moist and flavorful cake combines rich coconut milk and sweetened shredded coconut for an irresistible treat that’s perfect for any gathering. Whether serving it at a birthday celebration or enjoying a cozy afternoon slice, this cake is sure to impress your guests with its stunning presentation and delightful taste. Topped with a creamy coconut glaze and extra shredded coconut, it’s as beautiful as it is delicious. Plus, it stays fresh for days, making it an excellent addition to your meal prep.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 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 cup 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 oven to 325°F (163°C) and grease a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in coconut extract and vanilla extract until fully incorporated.
  5. Gradually add dry ingredients to the butter mixture, alternating with coconut milk, starting and ending with dry ingredients. Mix until just combined.
  6. Gently fold in sweetened shredded coconut using a spatula.
  7. Pour batter into the prepared bundt pan and smooth the top. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cooling in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
  9. In a small bowl, whisk together powdered sugar, canned coconut milk, and coconut extract until smooth. Adjust thickness by adding more sugar or coconut milk if necessary.
  10. Drizzle the glaze over cooled cake and sprinkle with additional shredded coconut before serving.

Nutrition

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

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