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Coconut Cream Pound Cake

Coconut Cream Pound Cake
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Indulge in the delectable Coconut Cream Pound Cake, a moist and flavorful dessert that captures the essence of tropical bliss in every bite. This cake harmoniously blends creamy coconut milk with sweetened shredded coconut, resulting in a rich yet light treat that’s perfect for any occasion—from celebrations to casual afternoons. The stunning presentation, enhanced by a luscious coconut glaze and a sprinkle of toasted coconut flakes, is sure to impress your guests. Easy to prepare and incredibly satisfying, this pound cake invites everyone to savor its delightful texture and irresistible taste.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup canned full-fat coconut milk
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 ½ cups powdered sugar, sifted
  • 3–4 tbsp canned coconut milk (or more for thinner glaze)
  • 1 tsp coconut extract
  • ½ cup sweetened shredded coconut, toasted or plain (for topping)

Instructions

  1. Preheat oven to 325°F (163°C) and grease/flour a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter, vegetable oil, and sugar until fluffy.
  4. Beat in eggs one at a time, followed by coconut and vanilla extracts.
  5. Gradually alternate adding dry ingredients with coconut milk until combined.
  6. Fold in shredded coconut gently.
  7. Pour batter into the prepared bundt pan and bake for 70-80 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. For the glaze, whisk powdered sugar with coconut milk and extract; drizzle over cooled cake.

Nutrition

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

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