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Coconut Cream Pound Cake

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Indulge your senses with this Coconut Cream Pound Cake, a decadent dessert that brings the taste of the tropics to your table. With its rich coconut flavor and moist texture, this cake is perfect for any occasion, from festive celebrations to cozy afternoons at home. Made with creamy coconut milk and sweetened shredded coconut, each slice offers a delightful taste experience. Whether served on its own or topped with whipped cream and fresh berries, this cake is sure to impress family and friends alike.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, room temperature
  • ½ 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
  • 1½ cups (180g) powdered sugar, sifted
  • 3–4 tbsp canned coconut milk (or more for thinner glaze)
  • ½ tsp coconut extract
  • ¼ cup (20g) sweetened shredded coconut, toasted or plain (for topping)

Instructions

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

Nutrition

Find it online: https://avaflavors.com/coconut-cream-pound-cake/

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