Description
Coconut pound cake delights dessert enthusiasts with its rich, buttery texture and tropical essence. Moist crumb and delicate coconut flavor make this classic Southern treat a perfect companion for afternoon tea or elegant gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup unsalted butter, melted
- 2 ½ cups granulated sugar
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ cups powdered sugar
- 1 cup shredded sweetened coconut
- ⅔ cup shredded sweetened coconut, toasted (for topping)
- ½ cup milk
- 2 tbsps milk
- 2 tsps coconut extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp kosher salt
Instructions
- Creaming Phase: Whip softened butter and granulated sugar in a large mixing bowl until light and fluffy, creating a voluminous base for the cake.
- Egg Integration: Add eggs one at a time, thoroughly blending after each addition to ensure a smooth, cohesive mixture that forms the cake’s structural foundation.
- Flavor Infusion: Introduce coconut and vanilla extracts, stirring to distribute aromatic essences throughout the developing batter.
- Liquid Harmony: Pour in milk, gently mixing until the wet ingredients form a uniform, silky composition.
- Dry Ingredient Preparation: Sift together flour, baking powder, and kosher salt, creating a uniform dry mixture that will provide structure to the cake.
- Batter Fusion: Gradually fold dry ingredients into the wet mixture, using a delicate technique to maintain the batter’s airy texture and prevent overmixing.
- Coconut Distribution: Gently incorporate shredded sweetened coconut, ensuring even dispersion throughout the batter for consistent flavor and texture.
- Pan Preparation and Baking: Transfer batter to a greased bundt or tube pan, smoothing the surface. Bake in a preheated oven at 325F (163C) for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cooling and Glazing: Allow cake to rest in the pan for 10 minutes, then invert onto a wire rack. Whisk together melted butter, powdered sugar, milk, and coconut extract to create a smooth glaze.
- Final Flourish: Once the cake has cooled completely, drizzle the glaze over the surface and sprinkle with toasted coconut shreds for a decadent finishing touch.
Notes
- Prevent Coconut Sinking: Lightly coat shredded coconut with flour before folding into batter to prevent ingredient from settling at bottom during baking.
- Moisture Management: Check cake’s internal temperature reaches 205-210°F to ensure perfect doneness without drying out, using an instant-read thermometer for precision.
- Glaze Consistency Control: Let cake cool completely before glazing to prevent runny, absorption-heavy finish; aim for slightly thickened glaze that clings beautifully to cake’s surface.
- Dietary Adaptation: Substitute all-purpose flour with gluten-free blend for celiac-friendly version, adding xanthan gum to maintain cake’s tender crumb and structural integrity.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 13
- Calories: 385
- Sugar: 41 g
- Sodium: 133 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 83 mg