Triple Coconut Pound Cake
Triple Coconut Pound Cake is a delectable dessert that boasts an irresistible blend of coconut flavors. With a triple dose of coconut in every bite it is a coconut lovers dream. The cake itself is moist, tender, and buttery, infused with the essence of coconut. With coconut milk, shredded coconut, and coconut extract, ensuring a rich and intense coconut taste that is both tropical and comforting. The exterior of the cake develops a golden crust, adding a delightful contrast to its soft interior. Then on top of this already irresistible pound cake, is a Thick Glaze with shredded coconut softly pressed on top. With its heavenly aroma and delicate sweetness, Triple Coconut Pound Cake is a true indulgence that will transport you to a blissful island paradise. Whether enjoyed on its own or paired with a dollop of whipped cream or a scoop of coconut ice cream, this cake is sure to satisfy any coconut craving and leave you longing for more.
Triple Coconut Pound Cake
Ingredients
- 1 1/2 sticks unsalted butter 12 Tablespoons at room temperature
- 1 cup granulated sugar 198g
- 2 large eggs room temperature
- 1 3/4 cups all purpose flour 248.5g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup full fat unsweetened coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup shredded sweetened coconut
For The Glaze
- 1 1/2 cups confectioner’s sugar
- 4-5 Tbsp coconut milk To thin
- 1/4 tsp vanilla extract
- pinch salt
- Shredded sweetened coconut for topping
Instructions
- Set oven to 350F. Spray and line a standard 9×5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
- Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
- Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
- Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
- Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
- Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
- Make the glaze by mixing the confectioner’s sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.
- Store at room temperature or in the refrigerator
Video
This cake was so easy to make and loved by all who tried it. It is one of those desserts people talk about and remember. I hope you will give this a try soon and please let me know what you think.
Did you know Coconut is good for you. Here is an article for you if you are interested.
If you are looking for another dessert, try out this link to my Dessert Catagory. https://darlenestable.com/category/cake-dessert/
