Coconut Pound Cake
This coconut pound cake is soft, moist, and full of coconut flavor with a crunchy glaze on top. Easy to make and absolutely irresistible!
Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 2 3/4 cups (344 g) Cake Flour
- 1 tsp Baking Powder
- 1/8 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup (227 g) Salted Butter, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 2 1/4 cups (450 g) Sugar
- 4 large (200 g) Eggs
- 1 (18 g) Egg Yolk
- 1 tbsp (15 g) Coconut Emulsion
- 1 1/2 tsp Vanilla Extract
- 1 1/4 cups (300 g) Canned Coconut Milk, (room temperature)
- 1 cup (85 g) Sweetened Shredded Coconut
Coconut Crunch Glaze
- 8 oz (225 g) Cream Cheese, (room temperature)
- 1/2 cups (113 g) Salted Butter, (room temperature)
- 3 cup (375 g) Powdered Sugar
- 3-4 tbsp (60 g) Canned Coconut Milk
- 1/2 cup Almonds, (chopped)
- 1/2 cup Sweetened Shredded Coconut
Instructions
- Preheat the oven to 325 degrees F. Grease a bundt pan with butter and coat with flour (or use nonstick baking spray).
- Open the canned coconut milk, then use a fork or small whisk to stir it until the thick cream and liquid are fully combined and smooth. Measure out 1 1/4 cups of the coconut milk and pour into a small bowl and add in coconut emulsion and vanilla extract. Save the remaining milk for the glaze. Set aside. 1 1/4 cups Canned Coconut Milk 1 tbsp Coconut Emulsion 1 1/2 tsp Vanilla Extract
- In a large bowl, whisk together cake flour, baking powder, nutmeg, and kosher salt. Set aside. 2 3/4 cups Cake Flour 1 tsp Baking Powder 1/8 tsp Nutmeg 1/2 tsp Kosher Salt
- Add room temperature salted butter, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 5-6 minutes, until light and fluffy, scraping down the sides of the bowl with a rubber spatula half way through. 1 cup Salted Butter 2 tbsp Vegetable Oil 2 1/4 cups Sugar
- Reduce mixer speed to low and begin adding eggs and egg yolk, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl as needed, ensuring the batter is smooth. 4 large Eggs 1 Egg Yolk
- Add half of the dry ingredients and mix until just combined, about 15 seconds. Then pour in the coconut milk mixture and mix until combined, about 10-15 seconds. Then add the remaining dry ingredients and mix until smooth, about another 10-20 seconds. Scrape the bottom and sides of the bowl one last time, then remove the bowl from the stand mixer and add the shredded coconut and fold into the batter. 1 cup Sweetened Shredded Coconut
- Pour the cake batter into the prepared pan and bake for 1 hour and 20-25 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- Once the cake is cooled, make the coconut crunch glaze. Add room temperature cream cheese to a bowl and use a hand mixer to mix together until smooth, about 30 seconds. Then add the room temperature butter and continue to mix for about 1 minute. Add powdered sugar and 3 tbsp of the remaining canned coconut milk. If you want a looser texture, add the additional tbsp. Once combined, add chopped almonds and coconut shreds. 8 oz Cream Cheese 1/2 cups Salted Butter 3 cup Powdered Sugar 3-4 tbsp Canned Coconut Milk 1/2 cup Almonds 1/2 cup Sweetened Shredded Coconut
- Add half of the glaze on top of the cake. Let it set for about 5 minutes, then add the remainder of the glaze. Top with more coconut shreds for garnish.
Nutrition
Calories: 649kcal, Carbohydrates: 71g, Protein: 7g, Fat: 39g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 307mg, Potassium: 204mg, Fiber: 3g, Sugar: 52g, Vitamin A: 806IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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