Coconut Pound Cake 

This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut. The sweetened shredded coconut in the cake adds a lovely texture that I really like. If you love coconut treats, you will love this cake.

Ingredients

For the Cake:

• 2¾ cups (344 g) all-purpose flour
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon kosher salt
  
  

• 1 cup (2 sticks / 227 g) unsalted butter, softened
  
  

• 1½ cups (300 g) granulated sugar
  
  

• 4 large eggs, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• 1 teaspoon coconut extract
  
  

• 1 cup (240 g) canned coconut milk, full-fat, shaken well
  
  

• 1 cup (93 g) sweetened shredded coconut
  
  

For the Glaze:

• 1 cup (120 g) powdered sugar
  
  

• 2 tablespoons (28 g) unsalted butter, melted
  
  

• 2 tablespoons (30 ml) milk
  
  

• ½ teaspoon coconut extract
  
  

• ½ cup (45 g) sweetened shredded coconut, toasted
  
  

Directions

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
   
   

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   
   

3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
   
   

4. Add Eggs: Add the eggs one at a time, beating well after each addition.
   
   

5. Add Flavorings: Mix in the vanilla and coconut extracts.
   
   

6. Alternate Adding Dry Ingredients and Coconut Milk: With the mixer on low speed, alternately add the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
   
   

7. Fold in Shredded Coconut: Gently fold in the sweetened shredded coconut.
   
   

8. Bake: Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   
   

9. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   
   

10. Prepare Glaze: In a small bowl, whisk together the powdered sugar, melted butter, milk, and coconut extract until smooth.
    
    

11. Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top.
    
    

12. Toast Coconut: In a small skillet over medium heat, toast the shredded coconut until golden brown, about 3–5 minutes.
    
    

13. Garnish: Sprinkle the toasted coconut over the glazed cake.
    
    

Nutritional Information (per serving)

• Calories: Approximately 451 kcal
  
  

• Total Fat: 21 g
  
  

• Saturated Fat: 13 g
  
  

• Cholesterol: 116 mg
  
  

• Sodium: 192 mg
  
  

• Total Carbohydrates: 61 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 41 g
  
  

• Protein: 6 g