Homemade Coconut Pound Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
• STEP 2.In a medium bowl, whisk together the flour, baking powder, and salt.
• STEP 3.In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
• STEP 5.Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 6.While the cake is baking, prepare the coconut glaze. In a small saucepan, melt the butter over low heat. Stir in the powdered sugar, coconut milk, and vanilla extract until smooth.
• STEP 7.Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
• STEP 8.Drizzle the coconut glaze over the cooled cake, allowing it to drip down the sides. Sprinkle shredded coconut on top for garnish, if desired.
• STEP 9.Slice and serve the homemade coconut pound cake. Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• Do not overmix the batter, as this can result in a dense cake.
• For a stronger coconut flavor, you can add shredded coconut to the batter.

Storage and Serving

• Store the coconut pound cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• This cake is perfect for special occasions, potlucks, or as a homemade gift for friends and family.