Coconut Pound Cake
Coconut Pound Cake is a delightful treat that combines the richness of a classic pound cake with the tropical flair of coconut. This cake is moist, flavorful, and perfect for any occasion, whether it’s a sunny afternoon tea or a cozy winter gathering. The combination of coconut milk and toasted coconut brings a lovely texture and depth to this easy-to-make dessert. Let’s dive into this delectable recipe that’s sure to become a staple in your baking repertoire.
What Makes This Recipe Special
This Coconut Pound Cake stands out for its simplicity and the way it captures the essence of coconut. The use of both coconut milk and extracts ensures a rich coconut flavor without being overwhelming. Plus, the toasted coconut on top adds a delightful crunch that contrasts beautifully with the soft, dense cake. It’s a versatile dessert that can be dressed up for special occasions or enjoyed plain with a cup of coffee.
What Goes In
- 1 cup (119 ml) vegetable oil (or melted butter): This provides moisture and richness.
- 1 cup (200 g) granulated sugar: Sweetens the cake and contributes to its texture.
- 3 large eggs: Adds structure and richness.
- 1 teaspoon (5 ml) vanilla extract: Enhances the overall flavor.
- 1 teaspoon (5 ml) coconut extract: Intensifies the coconut flavor.
- 1 teaspoon baking powder: Helps the cake rise.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 cup (119 ml) canned unsweetened coconut milk: Adds moisture and a touch of coconut flavor.
- 1 1/2 cups (186 g) all-purpose flour: The base of the cake.
- 1 cup (113 g) powdered sugar: For the glaze.
- 1 teaspoon vanilla extract: For flavor in the glaze.
- 1 teaspoon coconut extract: To match the glaze with the cake.
- 2-4 tablespoons (30-60 ml) canned unsweetened coconut milk: To thin the glaze as needed.
- 1 cup (64 g) toasted coconut: For topping and added texture.
Tools of the Trade
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: To ensure accurate measurements.
- Whisk: For mixing batter smoothly.
- Loaf pan: The perfect shape for a pound cake.
- Cooling rack: To cool your cake evenly.
- Spatula: For smoothing the batter and transferring it to the pan.
Stepwise Method: Coconut Pound Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
Grease a 9×5-inch loaf pan with vegetable oil or melted butter, and lightly dust it with flour to prevent sticking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the vegetable oil (or melted butter), granulated sugar, eggs, vanilla extract, and coconut extract. Whisk until the mixture is smooth and well combined.
Step 4: Add Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined; do not overmix.
Step 5: Pour Batter into Pan
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Step 6: Bake the Cake
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after the 50-minute mark.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a cooling rack to cool completely.
Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk to achieve a smooth, pourable consistency.
Step 9: Glaze the Cake
Once the cake is completely cool, drizzle the glaze over the top and sprinkle with toasted coconut.
Spring to Winter: Ideas
- Top with fresh fruit for a refreshing summer dessert.
- Serve alongside a scoop of coconut ice cream for a decadent treat.
- Add a dash of lime zest to the glaze for a tropical twist.
- Pair with a warm cup of chai or coffee during the colder months.
Method to the Madness
Creating this Coconut Pound Cake is a delightful process that brings the tropical flavor of coconut into your kitchen. The key is to mix the wet ingredients thoroughly before gradually incorporating the dry ones. This ensures a uniform batter that rises beautifully in the oven. Allowing the cake to cool fully before glazing is crucial, as it prevents the glaze from melting into the cake. Toasted coconut not only adds flavor but also a beautiful visual appeal, making your cake irresistible.
Storage & Reheat Guide
To store your Coconut Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, you can freeze the cake for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave for a few seconds before serving. The cake can also be enjoyed cold, making it a versatile treat.
Common Questions
Can I use different types of flour?
Yes, you can experiment with different types of flour, such as whole wheat or gluten-free flour. However, this may alter the texture of the cake, so be prepared for slight variations.
What can I substitute for coconut milk?
If you don’t have coconut milk, you can use whole milk or almond milk. However, the coconut flavor will be less pronounced.
Can I add other flavors to the cake?
Absolutely! You can add cocoa powder for a chocolate version, or mix in some citrus zest for a refreshing twist. Just be mindful of the dry ingredient ratios.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time in the oven.
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Next Steps
Now that you have the perfect Coconut Pound Cake recipe, it’s time to gather your ingredients and start baking! Whether it’s for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress. Experiment with toppings, share with friends, and enjoy the delightful flavors that this Coconut Pound Cake has to offer. Happy baking!
Coconut Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease a 9x5-inch loaf pan with vegetable oil or melted butter, and lightly dust it with flour to prevent sticking.
- In a large mixing bowl, combine the vegetable oil (or melted butter), granulated sugar, eggs, vanilla extract, and coconut extract. Whisk until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined; do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after the 50-minute mark.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a cooling rack to cool completely.
- In a small bowl, whisk together the powdered sugar, vanilla extract, coconut extract, and enough coconut milk to achieve a smooth, pourable consistency.
- Once the cake is completely cool, drizzle the glaze over the top and sprinkle with toasted coconut.
Notes
- Wrap the cake tightly to store it at room temperature for up to 3 days.
- Freeze for up to 3 months for longer storage.
- For a tropical twist, add lime zest to the glaze.
