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Ultra Moist Coconut Pound Cake with Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 63 reviews
  • Author: Elina
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Ultra Moist Coconut Pound Cake is a heavenly dessert made from scratch with simple ingredients. Featuring a rich coconut flavor enhanced by a creamy coconut glaze and topped with shredded coconut flakes, this pound cake offers a moist and fluffy texture perfect for any occasion.

Ingredients

Scale

POUND CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1½ cups granulated sugar
  • 3/4 cup unsalted butter (1½ sticks)
  • 3 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure coconut extract
  • 1/2 cup canned coconut milk, unsweetened
  • 1/2 cup whole milk
  • 1/2 cup shredded coconut flakes

GLAZE

  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • pinch of salt
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut flakes

Instructions

  1. Prepare Oven and Pan: Heat your oven to 325°F (163°C). Grease and flour a 9 x 5 inch loaf pan to ensure the pound cake doesn’t stick. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This evenly distributes the leavening agents and salt throughout the flour.
  3. Cream Butter and Sugar: In another large bowl, use a mixer on low speed to cream together the granulated sugar and unsalted butter until well combined and slightly fluffy, which helps create a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time to the creamed mixture, making sure each egg is fully incorporated before adding the next.
  5. Flavor the Batter: Mix in the pure vanilla extract and pure coconut extract to infuse the batter with rich flavor. Adjust the coconut extract according to its strength to suit your taste.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the coconut milk and whole milk. Start and end with the dry ingredients. Mix until the batter is fluffy and smooth.
  7. Fold in Coconut Flakes: Gently fold in the shredded coconut flakes to evenly distribute without deflating the batter.
  8. Pour Batter and Bake: Pour the batter into the prepared loaf pan and gently shake the pan to level the batter. Bake in the preheated oven for 1 hour and 15-20 minutes. Check at 60 minutes and if the top is browning too quickly, cover loosely with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Cool the Cake: Place the cake pan on a cooling rack and allow it to cool slightly; the cake continues cooking as it cools. Once cooled, remove the cake from the pan and let it cool completely on the rack.
  10. Make Coconut Glaze: While the cake cools, combine powdered sugar, whole milk, salt, coconut extract, and vanilla extract in a bowl. Whisk until the glaze is silky smooth.
  11. Glaze the Cake: Pour half of the glaze over the cooled cake, and immediately sprinkle with shredded coconut flakes for texture and presentation.
  12. Finish Glazing: Allow the first layer of glaze to harden, then drizzle the remaining glaze on top. Let it harden completely before slicing and serving.
  13. Store Properly: Wrap any leftover cake tightly in plastic wrap and store in an airtight container to maintain moisture.

Notes

  • Extract Strength: Coconut extract potency varies by brand. This recipe uses a potent pure coconut extract. Use more if your extract is milder to get a well-rounded coconut flavor.
  • Baking Time: Oven temperatures can vary; monitor the cake closely from 60 minutes onwards. Cover with foil if browning too fast.
  • Cooling: Allowing the cake to cool in the pan briefly helps it set. Fully cool on a rack before glazing to ensure the glaze adheres well.

Find it online: https://recipes.mbeams.com/ultra-moist-coconut-pound-cake-with-glaze/