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Coconut Pound Cake

Toasted Coconut Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups (375 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) full-fat coconut milk, well shaken
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup sweetened shredded coconut, divided

Method
 

  1. Preheat oven to 325°F (165°C). Butter and flour a 9x5-inch loaf pan. Beat the butter and sugar until light and fluffy, about 3 to 4 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla and coconut extracts just until combined.
  3. Whisk together the flour, baking powder, and salt. With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with flour. Fold in 1/2 cup of the shredded coconut by hand.
  4. Scrape the batter into the pan and smooth the top. Scatter the remaining 1/2 cup coconut over the surface. Bake for 70 to 80 minutes, until a skewer inserted in the center comes out with only moist crumbs. Tent with foil after 50 minutes if the top browns too fast.
  5. Cool in the pan on a rack for 15 minutes, then turn out and cool completely. Slice with a serrated knife and serve.

Notes

For the deepest coconut flavor, use full-fat coconut milk and coconut extract. If you only have light coconut milk, expect a slightly less tender crumb. This cake keeps so well that the second day slices are often the best ones.