Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful treat that brings a taste of the tropics to your kitchen. This cake is moist, rich, and bursting with creamy coconut flavor, making it perfect for celebrations or a cozy afternoon snack. Its unique texture and sweet aroma will impress your guests and leave them craving more. Whether you’re hosting a gathering or simply treating yourself, this Coconut Cream Pound Cake is sure to be a hit.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of coconut milk, extract, and shredded coconut creates an explosion of tropical taste in every bite.
• Simple Ingredients: With everyday pantry staples, making this cake is easy and accessible for bakers of all levels.
• Versatile Occasion: Perfect for birthdays, parties, or just because; this cake suits any occasion beautifully.
• Moist and Tender: Thanks to the butter and coconut milk, each slice remains incredibly moist and tender.
• Beautiful Presentation: The glaze and toasted coconut topping make this cake an eye-catching centerpiece.

Tools and Preparation

To make the Coconut Cream Pound Cake effortlessly, having the right tools is essential. These tools will help you achieve the perfect texture and flavor.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Whisk
• Electric mixer or hand mixer
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: This pan not only shapes the cake beautifully but also allows even baking due to its unique design.
• Electric mixer: Using an electric mixer saves time and ensures your ingredients are well combined for a light and fluffy cake.
• Measuring cups and spoons: Accurate measurements are crucial for baking success, ensuring your ingredients are balanced perfectly.

Ingredients

For the Pound Cake:

• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240ml) canned coconut milk (full-fat)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1 cup (85g) sweetened shredded coconut

For the Coconut Glaze:

• 1 ½ cups (180g) powdered sugar, sifted
• 3-4 tbsp canned coconut milk (or more for thinner glaze)
• 1 tsp coconut extract
• ¼ cup (20g) sweetened shredded coconut, toasted or plain (for topping)

How to Make Coconut Cream Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl:
* Whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl:
1. Use an electric mixer to cream together the unsalted butter, vegetable oil, and granulated sugar. Beat until light and fluffy—this should take about 4-5 minutes.

Step 4: Add Eggs

Add the eggs one at a time:
1. Mix well after each addition until fully incorporated.

Step 5: Incorporate Flavors

Add in:
1. The coconut extract
2. The vanilla extract, mixing until combined.

Step 6: Combine Mixtures

Gradually add dry ingredients:
1. Alternate adding the dry mixture with the coconut milk, starting with dry ingredients. Mix until just combined.
2. Fold in the sweetened shredded coconut.

Step 7: Bake the Cake

Pour batter into prepared bundt pan:
1. Smooth out the top with a spatula.
2. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Down

Let cool in the pan for about 10-15 minutes:
1. Turn onto a wire rack to cool completely before glazing.

Step 9: Make Coconut Glaze

In a small bowl:
1. Whisk together the powdered sugar, coconut milk, and coconut extract. Adjust thickness with additional sugar or coconut milk as needed.

Step 10: Assemble

Drizzle glaze over cooled cake:
1. Allow it to drip down the sides.
2. Sprinkle with additional shredded coconut on top, either toasted or plain.

Serve

Slice your Coconut Cream Pound Cake and enjoy its creamy texture filled with delightful flavors!

How to Serve Coconut Cream Pound Cake

Coconut Cream Pound Cake is a delightful dessert that brings tropical flavors to any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, here are some serving suggestions to elevate your experience.

With Fresh Fruit

• Serve slices of the cake with fresh berries like strawberries, blueberries, or raspberries for a refreshing contrast.

Topped with Whipped Cream

• A dollop of whipped cream adds lightness and enhances the creamy texture of the cake.

Warmed with Ice Cream

• Heat individual slices slightly in the microwave and serve with a scoop of vanilla or coconut ice cream for a delicious warm treat.

Drizzled with Caramel Sauce

• For an indulgent twist, drizzle warm caramel sauce over the cake before serving.

Paired with Coffee or Tea

• Enjoy slices alongside your favorite brewed coffee or tea to complement the rich flavors of the cake.

Garnished with Mint Leaves

• Adding fresh mint leaves as a garnish not only looks appealing but also adds a burst of freshness.

How to Perfect Coconut Cream Pound Cake

To ensure your Coconut Cream Pound Cake comes out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Allow butter, eggs, and coconut milk to reach room temperature for better mixing and texture.

• Measure Flour Correctly: Use the spoon-and-level method for measuring flour to avoid dense cake; too much flour can lead to dryness.

• Don’t Overmix Batter: Mix until just combined when adding dry ingredients. Overmixing can make the cake tough.

• Check Oven Temperature: Use an oven thermometer for accuracy; an incorrect temperature can affect baking time and texture.

• Let It Cool Properly: Allow the cake to cool in the pan briefly before transferring it to a wire rack; this helps maintain its shape.

• Experiment with Flavorings: Feel free to add other extracts like almond or lime for unique flavor variations in your cake.

Best Side Dishes for Coconut Cream Pound Cake

Coconut Cream Pound Cake pairs wonderfully with various side dishes that enhance its tropical essence. Here are some great options:

1. Tropical Fruit Salad
   A mix of pineapple, mango, and kiwi adds brightness and balances sweetness.

2. Coconut Rice Pudding
   This creamy dessert complements the cake’s flavor while providing an extra layer of coconut goodness.

3. Lemon Sorbet
   The tartness of lemon sorbet contrasts beautifully with the richness of the pound cake.

4. Mango Chutney
   A tangy mango chutney can provide a savory-sweet balance, making each bite exciting.

5. Vanilla Yogurt Parfait
   Layer yogurt with granola and fruits for a refreshing side that enhances the cake’s flavors without overpowering them.

6. Citrus Salad
   A salad made from oranges and grapefruits offers a zesty counterpart to the rich pound cake.

Common Mistakes to Avoid

Baking a Coconut Cream Pound Cake can be simple, but avoiding common mistakes is key to achieving the perfect result.

• Incorrect Oven Temperature: Always preheat your oven to 325F (163C) before baking. An unheated oven can lead to uneven baking and affect the cake’s texture.

• Not Measuring Ingredients Accurately: Use proper measuring cups for dry and wet ingredients. Accurate measurements ensure the right balance of flavors and textures in your Coconut Cream Pound Cake.

• Overmixing the Batter: After adding the eggs and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.

• Using Cold Ingredients: Ensure your butter and eggs are at room temperature before mixing. Cold ingredients can cause the batter to curdle or not rise properly.

• Skipping the Cooling Time: Letting the cake cool in the pan for at least 10 minutes is essential. This helps prevent it from breaking apart when turned out onto a wire rack.

• Neglecting to Toast Coconut for Garnish: For added flavor, toast shredded coconut before using it as a topping. This step enhances the overall taste of your Coconut Cream Pound Cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store the Coconut Cream Pound Cake in an airtight container.
• It can be kept in the refrigerator for up to one week.

Freezing Coconut Cream Pound Cake

• Wrap slices or whole cakes tightly in plastic wrap, then place them in a freezer-safe bag.
• The cake will maintain its quality for up to three months in the freezer.

Reheating Coconut Cream Pound Cake

• Oven: Preheat your oven to 350F (175C). Place slices on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices on a microwave-safe plate for 15-20 seconds. Add more time as needed.
• Stovetop: Place slices in a skillet over low heat, cover, and warm for about 5 minutes until heated through.

Frequently Asked Questions

What makes Coconut Cream Pound Cake so special?

The moist texture and rich coconut flavor make this pound cake irresistible. The addition of coconut milk and extract enhances its creaminess, while sweetened shredded coconut provides delightful texture.

How do I know when my Coconut Cream Pound Cake is done?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, your cake is ready. Baking times may vary based on your oven.

Can I customize my Coconut Cream Pound Cake?

Absolutely! You can add chocolate chips, nuts, or even different extracts like almond for a unique twist on this classic recipe.

How should I serve my Coconut Cream Pound Cake?

This cake pairs beautifully with fresh fruit or whipped cream. You can also enjoy it plain or with a drizzle of coconut glaze for extra sweetness.

Final Thoughts

Coconut Cream Pound Cake is not only delightful but also versatile, making it perfect for any occasion. With its rich flavor and fluffy texture, it’s sure to impress friends and family. Feel free to customize it with your favorite toppings or mix-ins to make it truly yours!

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Coconut Cream Pound Cake

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• Author: Amelia
• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Coconut Cream Pound Cake is a delightful tropical treat that brings sunshine to any occasion. This moist and rich cake is infused with creamy coconut flavor, making it an irresistible dessert for gatherings or an indulgent afternoon snack. With its tender texture and sweet aroma, each slice will leave guests craving more. Whether paired with fresh fruit, whipped cream, or enjoyed on its own, this Coconut Cream Pound Cake is sure to impress!

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup canned coconut milk
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 ½ cups powdered sugar, sifted
• 3–4 tbsp canned coconut milk (or more for thinner glaze)
• 1 tsp coconut extract
• ¼ cup sweetened shredded coconut, toasted or plain (for topping)

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Instructions

1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 4-5 minutes).
4. Add eggs one at a time, mixing well after each addition.
5. Mix in coconut extract and vanilla extract until combined.
6. Gradually add dry ingredients alternately with coconut milk until just combined; fold in shredded coconut.
7. Pour batter into the prepared bundt pan and smooth the top. Bake for 70-80 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
9. For the glaze, mix powdered sugar with coconut milk and extract until desired consistency is reached; drizzle over cooled cake.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 40g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 13g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg