There’s something truly magical about the first bite of a warm, creamy slice of Homemade Coconut Pound Cake. The way it crumbles and melts in your mouth envelops you in a tender hug of sweetness and nostalgia. Cozy evenings spent with family or friends call for delectable treats that ignite fond memories, and this pound cake is the embodiment of just that. Whether it’s a lazy Sunday afternoon or a festive gathering, this cake brings warmth and joy, making it the perfect choice for your next special occasion or just a simple afternoon tea.
Imagine the delightful aroma wafting through your kitchen as you bake, the golden cake rising majestically, infused with the rich flavors of coconut and vanilla. This easy recipe is a cozy dessert that will remind you why you love baking in the first place! Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy and comforting flavors make it a perfect holiday treat.
- Simple enough for a weeknight dessert but impressive enough for guests.
- Moist and flavorful thanks to the coconut milk and shredded coconut.
- Drizzled with a luscious glaze that adds sweetness and texture.
- A delightful way to use shredded coconut, perfect for coconut lovers.
What You’ll Need
To get started on this luscious Homemade Coconut Pound Cake, gather the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks)
- 3 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk, unsweetened
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
- 2 cups powdered sugar
- 1/4 cup whole milk (for glaze)
- Pinch of salt (for glaze)
- 1 teaspoon coconut extract (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1 cup shredded coconut flakes (for topping)
Let’s Make It Together
- Preheat your oven to 325°F (163°C) and grease and flour a 9×5 loaf pan for easy removal later.
- In a large bowl, whisk together the flour, baking powder, and salt until well mixed. Set aside.
- In another large bowl, cream together the granulated sugar and unsalted butter on low speed until well combined and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla and coconut extracts.
- Gradually add the dry mixture to the wet mixture, alternating with the coconut milk and whole milk until the batter is light and fluffy.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into your prepared pan and lightly shake it to even out the surface.
- Bake in the preheated oven for 1 hour and 15-20 minutes. Start checking for doneness at 60 minutes, and cover with foil if it starts browning too quickly.
- Once baked, allow the cake to cool on a wire rack for about 10 minutes before carefully removing it from the pan.
- For the glaze, mix the powdered sugar, 1/4 cup whole milk, a pinch of salt, 1 teaspoon coconut extract, and 1/2 teaspoon vanilla extract until smooth and drizzly.
- Pour half of the glaze over the cooled cake, then sprinkle with shredded coconut flakes. Drizzle the remaining glaze on top and let it set for a bit.
- Slice and serve, enjoying the delightful combination of textures and flavors!
Delicious Variations to Try
- Lemon Coconut Twist: Add the zest of one lemon for a zesty punch that brightens the flavor profile and complements the coconut beautifully.
- Chocolate Coconut Indulgence: Fold in some mini chocolate chips or cocoa powder into the batter for a rich, decadent twist that pairs perfectly with the coconut.
- Tropical Nut Delight: Mix in some chopped macadamia nuts or pecans for an added crunch and nutty flavor to your pound cake.
- Caramel Drizzle: Instead of a traditional glaze, drizzle warm caramel sauce over the cake for an indulgently sweet experience.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the batter ahead of time. Just store it in the fridge for up to a day, but don’t forget to stir it gently before baking.
- Storage: Keep your leftover pound cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Easier Slicing: For perfectly clean slices, use a serrated knife and slice the cake after it has cooled completely.
- Ingredient Swaps: If you’re looking for a dairy-free version, substitute the whole milk and butter with coconut oil or vegan butter and almond milk.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 290
- Total Carbohydrates: 40g
- Sugars: 25g
- Total Fat: 13g
- Protein: 3g
- Sodium: 150mg
Reader FAQs About Homemade Coconut Pound Cake
-
Can I make this ahead?
Yes! You can prepare the batter a day in advance and bake it fresh or bake it ahead and store it for up to a week. -
Can I use different ingredients?
Absolutely! You can swap out the all-purpose flour for a gluten-free blend or use different extracts for unique flavors. -
How do I store leftovers?
Store in an airtight container at room temperature or refrigerate if you like it chilled — just be sure to let it warm up a little before serving. -
How long does it last?
Homemade Coconut Pound Cake will last about three days at room temperature and up to a week in the fridge.
Wrapping It Up
This Homemade Coconut Pound Cake is not just a dessert; it’s a warm embrace, a slice of memory, and a ticket to cozy gatherings filled with laughter and love. The rich coconut flavor and fluffy texture make it a delightful treat for any occasion, be it a special celebration or a simple family evening. Save this Homemade Coconut Pound Cake to your recipe board so it’s ready when you need a cozy treat!
Homemade Coconut Pound Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups granulated sugar
- 3/4 cup unsalted butter (1½ sticks)
- 3 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure coconut extract
- 1/2 cup canned coconut milk, unsweetened
- 1/2 cup whole milk
- 1/2 cup shredded coconut flakes
For the glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Pinch of salt (for glaze)
For topping
- 1 cup shredded coconut flakes (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease and flour a 9×5 loaf pan for easy removal later.
- In a large bowl, whisk together the flour, baking powder, and salt until well mixed. Set aside.
- In another large bowl, cream together the granulated sugar and unsalted butter on low speed until well combined and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla and coconut extracts.
- Gradually add the dry mixture to the wet mixture, alternating with the coconut milk and whole milk until the batter is light and fluffy.
- Gently fold in the shredded coconut until evenly distributed.
Baking
- Pour the batter into your prepared pan and lightly shake it to even out the surface.
- Bake in the preheated oven for 1 hour and 15-20 minutes. Start checking for doneness at 60 minutes, and cover with foil if it starts browning too quickly.
- Once baked, allow the cake to cool on a wire rack for about 10 minutes before carefully removing it from the pan.
Glazing
- For the glaze, mix the powdered sugar, 1/4 cup whole milk, a pinch of salt, 1 teaspoon coconut extract, and 1/2 teaspoon vanilla extract until smooth and drizzly.
- Pour half of the glaze over the cooled cake, then sprinkle with shredded coconut flakes. Drizzle the remaining glaze on top and let it set for a bit.
Serving
- Slice and serve, enjoying the delightful combination of textures and flavors!
