Ingredients
Ingredients
For the Pound Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup coconut milk (full-fat)
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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1 cup sweetened shredded coconut
For the Coconut Glaze:
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2 cups powdered sugar
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3–4 tablespoons coconut milk
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1 teaspoon coconut extract
For Garnish:
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1 cup sweetened shredded coconut (for topping)
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
In a large mixing bowl, beat the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy (about 3–5 minutes). This step is crucial for creating a soft cake texture.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the butter mixture, alternating with coconut milk (starting and ending with the flour mixture). Mix on low speed until just combined.
Stir in the vanilla extract, coconut extract, and shredded coconut. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Whisk together powdered sugar, coconut milk, and coconut extract in a bowl until smooth. Adjust the consistency by adding more coconut milk if needed.
Once the cake is completely cooled, drizzle the coconut glaze over the top and let it slightly set. Sprinkle with shredded coconut for a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
Nutrition
- Calories: 420
- Sodium: 180mg
- Protein: 5g