Description
Indulge in the tropical delight of Coconut Cream Pound Cake, a rich and moist dessert that captures the essence of paradise in every bite. This delightful cake combines creamy coconut milk and sweetened shredded coconut, resulting in an irresistibly flavorful treat perfect for birthdays, holidays, or simply as an afternoon indulgence. The stunning bundt shape and glossy glaze not only make it visually appealing but also enhance its creamy texture. Whether enjoyed plain, paired with fresh fruit, or topped with whipped cream, this cake is sure to impress your family and friends. Elevate your baking experience with this easy-to-follow recipe that guarantees a slice of heaven on your plate.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup vegetable oil
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup canned coconut milk (full-fat)
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 3 cups powdered sugar, sifted
- 3–4 tbsp canned coconut milk (or more for thinner glaze)
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut, toasted or plain (for topping)
Instructions
- Preheat the oven to 325°F (163°C) and grease a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition along with coconut extract and vanilla extract.
- Alternate adding dry ingredients and coconut milk to the creamed mixture, folding in shredded coconut at the end.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
- To make the coconut glaze, whisk together powdered sugar, canned coconut milk, and coconut extract until smooth.
- Drizzle glaze over cooled cake and top with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 310
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg