Coconut pound cake is a delicious and versatile dessert that is perfect for any occasion. It is made with a few simple ingredients, including butter, sugar, eggs, flour, coconut milk, and shredded coconut. The cake is rich and moist, with a slightly sweet coconut flavor. It can be served plain or with a variety of toppings, such as powdered sugar, glaze, or fresh fruit.
History of Coconut Pound Cake:
The origins of coconut pound cake are unknown, but it is thought to have originated in the Caribbean or Southeast Asia. Coconut milk and shredded coconut are common ingredients in many desserts in these regions, and coconut pound cake was likely developed as a way to incorporate these ingredients into a classic cake recipe.
Popularity of Coconut Pound Cake:
Coconut pound cake has become increasingly popular in recent years, as people have developed a taste for tropical flavors. It is now a popular dessert all over the world and can be found in bakeries and restaurants alike.
Its allure is not only due to its beautiful texture and taste but also because of the incredible room to experiment with different kinds of toppings and ingredients.
Coconut pound cake can be enjoyed on its own or with a variety of toppings, such as trifles, ice cream cakes, and pies.
Coconut Pound Cake Recipe:
Indulge your senses in the tropical symphony of flavors with this delightful Coconut Pound Cake. Each ingredient plays a crucial role in creating a moist and decadent treat that will transport you to a blissful paradise. Let’s explore the ensemble of elements that make this pound cake an irresistible delight.
1. Unsalted Butter (1 cup or 2 sticks), softened:
Picture velvety clouds of richness and texture – that’s the role of softened unsalted butter in our pound cake. It’s the backbone of moistness and contributes a luxurious creaminess, ensuring every bite is a heavenly experience.
2. Sugar (1 1/2 cups):
Sugar isn’t just sweetness; it’s the maestro orchestrating the balance of flavors. As it harmonizes with the butter, it adds sweetness, enhances the cake’s texture, and complements the coconut’s natural sweetness for a perfect symphony of taste.
3. Large Eggs (3):
Eggs, the binding force, bring structure and richness to our pound cake. They work in tandem with the butter, creating a velvety crumb and providing the foundation for the cake’s decadent character.
4. All-Purpose Flour (2 1/4 cups):
Enter the foundation of structure – all-purpose flour. This essential ingredient lends the cake its form, ensuring a delicate balance between lightness and density. It’s the canvas upon which our coconut masterpiece is built.
5. Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Salt (1/2 teaspoon):
This trio is the magical leavening and flavor-enhancing team. Baking powder and baking soda bring a rise to the cake, making it fluffy and light. Salt, the unsung hero, enhances the coconut’s natural sweetness and balances the sweetness of the cake.
6. Coconut Milk (1 cup):
The star of our tropical show! Coconut milk infuses the cake with a luscious coconut essence, elevating the flavor profile to new heights. It’s the secret elixir that transforms the pound cake into a moist, aromatic delight.
7. Unsweetened Shredded Coconut (1/2 cup):
Enter texture and a burst of coconutty goodness. The unsweetened shredded coconut adds delightful bits of chewiness and an extra layer of coconut flavor, ensuring each bite is a tropical escapade.
Follow these harmonious instructions, and you’ll witness the transformation of these humble ingredients into a Coconut Pound Cake masterpiece. Preheat, cream, whisk, combine – and let the symphony of flavors unfold in your oven. Your taste buds are in for a treat!
Coconut Pound Cake Variations:
Add 1/2 teaspoon of coconut extract to the batter for a more intense coconut flavor.
Top the cake with a simple glaze made by combining powdered sugar and milk.
Add a layer of fresh fruit, such as berries or mango, to the top of the cake.
Sprinkle toasted coconut flakes over the top of the cake.
Add 1/2 cup of chocolate chips to the batter for a chocolate coconut pound cake.
Coconut Pound Cake Recipe
Ingredients
For the cake:
- 1/2 cup 113g unsalted butter, plus more for greasing the cake pan
- 1 cup 85g unsweetened shredded coconut
- 1 cup 200g sugar
- 3/4 cup 170g sour cream, at room temperature
- 1/4 cup unsweetened full-fat coconut milk
- 3 large eggs at room temperature
- 1/4 cup 58ml water, at room temperature
- 1 1/2 cups 185g all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon kosher salt
For the glaze:
- 1/2 cup 43g unsweetened shredded coconut
- 1/4 cup 30g powdered sugar, plus more for dusting
- 1/4 teaspoon water plus more as needed
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan.
- In a small bowl, melt the butter in the microwave or on the stovetop.
- In a blender or food processor, combine the coconut and sugar and blend until finely ground.
- In a large bowl, combine the melted butter, blitzed coconut and sugar, sour cream, coconut milk, eggs, and water. Whisk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Optional Toasted Coconut Topping:
- Preheat the oven to 325°F (165°C).
- Spread the coconut on a foil-lined baking sheet and bake for 3 minutes. Stir and bake for 1-2 more minutes, or until golden brown.
- Allow the coconut to cool completely before using.
To Assemble:
- In a small bowl, combine the powdered sugar and water until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with the toasted coconut.
Notes
- For a richer flavor, use full-fat coconut milk.
- To prevent the cake from sticking to the pan, be sure to grease and flour it well.
- If you don’t have a blender or food processor, you can finely chop the coconut by hand.
- Be careful not to overmix the batter, or the cake will be tough.
- To test if the cake is done, insert a toothpick into the center. If the toothpick comes out clean, the cake is done.
- If you’re not using the toasted coconut topping, you can simply sprinkle the cake with powdered sugar before serving.
- The cake will be kept at room temperature in an airtight container for 4-5 days.
Tips for Making Coconut Pound Cake
For a richer coconut flavor, use full-fat coconut milk.
To prevent the coconut from making the cake too dry, blitz it in a food processor or blender until it is the size of granulated sugar.
Do not overmix the batter. Overmixing can make the cake tough.
Allow the cake to cool completely before slicing and serving. This will help to prevent it from crumbling.
Conclusion
Coconut pound cake is a delicious and versatile dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich, moist texture and slightly sweet coconut flavor, coconut pound cake is sure to be a hit with everyone who tries it.
And if you liked this cake, try out our other recipes like this incredible wafer rolls recipe.
