Coconut Pound Cake

5 from 2 votes

This Coconut Pound Cake is so simple to make and tastes bakery-quality with that sweet and tropical hint of coconut perfect for spring and summer. It’s a dessert for brunch, tea, or even to impress on a holiday table and will become a true family favorite.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cake

Servings: Servings

Calories: 414kcal

Ingredients

Batter

1/2 pound salted butter softened
3 cups granulated sugar
6 eggs
3 1/4 cups all-purpose flour
8 ounces heavy whipping cream
1 tablespoon coconut extract
1 teaspoon lemon juice
1/2 cup sweetened shredded coconut

Glaze

1 cup powdered sugar
1 teaspoon coconut extract
1-2 tablespoons milk
1/3 cup toasted coconut

Instructions

Preheat the oven to 325ºF.
Butter and line a tube pan with parchment paper.
Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.
Blend in coconut extract and lemon juice.
Fold in coconut.
Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
Cool 5-10 minutes, then invert onto a serving dish.
In a small bowl, whisk together powdered sugar, coconut extract and milk. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides. Sprinkle the toasted coconut on top.

Video

Notes

Storage:

Store any leftover cake on an airtight container at room temperature for up to 4 days. Reheat if desired in the microwave for a couple of seconds before serving.

You can also freeze cake slices as well for up to 2 months in an airtight container. Thaw overnight on the counter until soft and ready to eat.

Tips:

Make sure your butter and eggs are room temperature prior to mixing. This helps for the ingredients to combine evenly and correctly for the best texture.
You’ll know when the cake is done baking when an inserted toothpick comes out clean with minimal crumbs.
Make sure the cake is cooled before you drizzle with the glaze. If it’s warm, the icing won’t set and will run all over the cake.
Serve the cake with ice cream or whipped cream too, it’s so delicious that way! Even grilled pineapple or macerated berries are a great topping in the summertime.
Grease your tube pan well, this is key to getting the cake out of the pan easily so it looks perfect every time.
Finish with toasted coconut. For the oven method, bake in a thin layer 325°F-350°F for 5-10 minutes, stirring every few minutes. Alternatively, in a skillet over medium-low heat on the stove, toast coconut, stirring almost constantly to ensure even browning and prevent burning. Lastly, spread coconut in a thin, even layer on a microwave-safe plate. Microwave on high in 30-second intervals, stirring thoroughly until it turns golden brown.

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!