Juicy Coconut Pound Cake
This buttery Coconut Pound Cake is rich, moist, and full of shredded coconut. It’s perfect for brunch, dessert, or sharing with friends—especially with a scoop of homemade vanilla ice cream on the side.
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Equipment
- Kitchen machine with a whisk attachment
- Loaf Pan 1 big loaf pan or 2 small loaf pans
Ingredients
- ½ cup Shredded coconut
- 1 ¼ cup Coconut milk can be substituted with regular milk
- 3 tbsp White rum or coconut milk
- 1 ¼ cup Butter unsalted, at room temperature
- 1 cup Granulated sugar
- 4 Eggs medium-sized
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- ⅓ tbsp Baking soda
- ½ tsp Kosher salt
- 1 tbsp Vegetable oil
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix 1 ¼ cup Coconut milk, 3 tbsp White rum or coconut milk, and ½ cup Shredded coconut in a small bowl, and then soak for a minimum of 15 minutes.½ cup Shredded coconut, 1 ¼ cup Coconut milk, 3 tbsp White rum or coconut milk
- Beat the softened 1 ¼ cup Butter and 1 cup Granulated sugar on high speed using your kitchen machine with a whisk attachment for 3-4 minutes.1 ¼ cup Butter, 1 cup Granulated sugar
- Lower the speed to medium, and add the 4 Eggs one by one while stopping the mixer and scraping the edges of the bowl between adding each egg.4 Eggs
- Mix 1 cup All-purpose flour, 1 tbsp Baking powder, ⅓ tbsp Baking soda, and ½ tsp Kosher salt and sieve them in the butter and egg mix.1 cup All-purpose flour, 1 tbsp Baking powder, ⅓ tbsp Baking soda, ½ tsp Kosher salt
- Add the coconut milk mixture and mix 3–4 minutes more.
- Mix all ingredients together for another 3-4 minutes, starting on medium speed, then increasing it and scraping the edges if needed.
- Grease the bread pan with 1 tbsp Vegetable oil and then dust it with flour.1 tbsp Vegetable oil
- Pour the dough batter in and bake in a preheated oven at 180 °C // 350 °F for 20 minutes.
- After the first 20 minutes, score the top of the pound cake with a knife lengthwise; this should help it bake faster and more evenly.
- Bake for another 25 minutes at the same temperature.
- After this, poke the pound cake in the middle with a wooden skewer, and when you take it out, it should be dry and have no batter/dough should stick to it.
- Using a spatula, gently release the sides of the pound cake from the pan and let it let the cake cool down completely, then turn it over.
- Slice in pieces and serve with Vanilla ice creamVanilla ice cream
Nutrition
Serving: 1Slice | Calories: 194kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 241mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 335IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg
Servings: 24 Slices
Calories: 194kcal
