Cindy's Coconut Pound Cake
Indulge in the tropical decadence of Cindy's Coconut Pound Cake, a moist and buttery dessert packed with rich coconut flavor in every bite. This irresistible recipe combines the creamy sweetness of coconut milk, the fragrant warmth of coconut extract, and the delightful chew of shredded coconut for a perfectly textured and aromatic treat. The cake's soft, tender crumb is baked to golden perfection in a classic bundt pan, providing an elegant presentation for any occasion. With just 20 minutes of prep and simple pantry staples, this coconut loaf is as easy to make as it is delicious. Whether served plain, dusted with powdered sugar, or drizzled with a glaze, Cindy's Coconut Pound Cake is the ultimate dessert for fans of tropical flavors. Perfect for family gatherings, brunch spreads, or indulgent desserts, this cake is a must-try!
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a standard 10-inch bundt pan and lightly flour it, tapping out any excess flour.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
Step 4
Mix in the coconut extract until evenly combined.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Step 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk. Start and end with the dry ingredients. Mix just until combined each time to avoid overmixing.
Step 7
Gently fold in the sweetened shredded coconut using a spatula until evenly distributed throughout the batter.
Step 8
Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon.
Step 9
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Step 11
Optional: Dust the cooled cake with powdered sugar or drizzle with a simple glaze for added sweetness, and garnish with additional shredded coconut if desired.
Nutrition Facts
| Serving size | (1525.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5295.6 |
| Total Fat 240.0g | 0% |
| Saturated Fat 149.3g | 0% |
| Cholesterol 1260.7mg | 0% |
| Sodium 1149.1mg | 0% |
| Total Carbohydrate 750.2g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 447.8g | |
| Protein 66.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 237.4mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1048.0mg | 0% |
Source of Calories