Coconut Cream Pound Cake

Coconut Cream Pound Cake
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Coconut Cream Pound Cake

The ultimate coconut pound cake recipe!  Made with cream of coconut, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover.  Perfect for Easter Brunch, Mother’s Day or anytime you’re in the mood for an amazing coconut cake!

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut dessert!

Outside of my Grandma’s Chocolate Sheet Cake, one of my all time favorite cake flavors is coconut.  Growing up in South Dakota there wasn’t much available for fresh produce in the late-winter, early-spring timeframe, so coconut, particularly my Mom’s Famous Coconut Cream Pie was a typical Easter dessert.  Now that I live in a metro area where most foods are available year-round, I still gravitate to the classic coconut flavors for spring and Easter, which made me want to make this incredible Coconut Cream Pound Cake.

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut dessert!

Step 1: Mix Pound Cake Batter

Like any classic pound cake recipe, this coconut pound cake is super-moist and incredibly flavorful.  Many recipes call for milk, or buttermilk for the liquid – I actually went with canned cream of coconut.  It adds subtle coconut flavor, and keeps the cake moist.

This Goya brand Cream of Coconut is what I use in both my Coconut Cream Poke Cake, and this coconut pound cake.  You can find it in the International section of your grocery store, near the other Goya canned products.

Another note on the pound cake batter, I used sweetened flake coconut, which I pulsed for a few seconds in my food processor.  Sometimes you can get rather long strings of coconut in a package, which makes slicing the cake kind of messy.  Pulsing the coconut for a few seconds in the food processor helps break up any long strands or chunks and creates a more fine flake.

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut dessert!

Step 2: Bake in a Loaf or Bundt Pan

When baking a pound cake, you have the option of using either a loaf pan, or a bundt/tube pan.  I decided to go with a traditional loaf, in which I used my 5″ x 9″ loaf pan.  To help lift the cake out of the pan easily, I lined it with a sheet of parchment paper folded into, and over the sides of the pan.  This completely eliminates the use of non-stick spray, and the worries of the cake sticking to the sides of the pan.  I can’t tell you how many times I’ve had a loaf of quick bread or a cake stick in the pan, ultimately resulting in “bread chunks” and not a nice, pretty loaf!  The parchment paper is totally the way to go!

If you’re using a bundt or tube pan, take some extra time to generously butter and flour the pan.  Again, I’ve had several occasions where I thought, “oh, I’ll just use non-stick spray” and in those moments I always end up with half of the cake still in the pan.

This coconut pound cake will typically take a good 60-65 minutes to bake.  While it’s baking, the cake will fill your house with the most amazing coconut cake aroma!  It will turn a beautiful golden brown as it bakes.  Before taking the pound cake out of the oven, be sure to test with a toothpick inserted into the center of the cake.  If the toothpick comes out clean and crumb-free, the cake is done.

Take the cake out of the oven and let it cool in the pan for 10-15 minutes.  Then, with the sides of the parchement paper, gently lift the cake out of the pan and let it cool completely on a baking rack.

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut dessert!

Step 3: Frost and Top with Toasted Coconut

Once the coconut pound cake is cooled completely, it’s ready to frost.  I mixed up a simple buttercream frosting, flavored with coconut extract to top this delicious pound cake.  Additionally, instead of milk or lemon juice, I used a couple of tablespoons of remaining cream of coconut that I used in the batter.  The frosting will be wonderfully creamy and flavorful and a nice compliment to the coconut cake below.

To the top of the frosting I added some toasted coconut flakes.  I actually found some large-flake coconut in the bulk bins at my grocery store.  I toasted it in my toaster oven for about 60-90 seconds at 325 degrees.  Yes, it does not take long at all to toast coconut.  Keep watch, as it can go from light-golden brown to nearly black in seconds!

Sprinkle some toasted coconut on top of the frosted coconut pound cake, and you’ll have the most amazing dessert perfect for Easter, Mother’s Day brunch or anytime you’re in the mood for an amazing coconut cake.

Here’s a quick grocery list of ingredients you’ll need for this delicious coconut pound cake:

  • butter
  • all-purpose flour
  • baking powder
  • salt
  • granulated sugar
  • vanilla extract
  • coconut extract
  • eggs
  • 1 can, cream of coconut (like Goya, photo above)
  • sweetened flake coconut (or large-flake coconut)
  • confectioners (powdered) sugar

Here’s the recipe for this amazing Coconut Cream Pound Cake:

Yields 10 slices

Coconut Cream Pound Cake

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut cake!

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 sticks (3/4 cup) butter, room temperature
  • 1 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. coconut extract
  • 3 eggs
  • 1 c. cream of coconut
  • 1 1/4 c. sweetened flake coconut
  • Frosting:
  • 4 Tbsp. butter, room temperature
  • 1 1/2 - 2 c. confectioners sugar
  • 1-2 Tbsp. cream of coconut
  • 1/2 tsp. coconut extract
  • 1/4 c. flake coconut, lightly toasted

Instructions

  1. Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan. Set pan aside.
  2. In a mixing bowl, whisk together the flour, baking powder and salt.
  3. In a large mixing bowl, with a hand or stand mixer cream together the butter and granulated sugar until fluffy. Add the vanilla and coconut extracts, and mix again. Add one egg at a time and mix, stopping to crape down the sides of the bowl as needed. Gradually add in the dry ingredients, alternating with the cream of coconut to the batter. Batter will be smooth and slightly thick. Fold in the coconut flakes.
  4. Evenly pour batter into the prepared pan. Bake at 350 degrees for 60-65 minutes. Test cake to ensure doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb free, the cake is done.
  5. Take cake out of the oven, and let rest in the pan for 10-15 minutes. Using the sides of the parchment paper, lift the cake out of the pan, and cool completely on a baking rack.
  6. For the frosting:
  7. With a hand or stand mixer, cream the butter and coconut extract. Gradually add in confectioners sugar a 1/2 cup at a time. Add the cream of coconut a tablespoon at a time as needed. Frosting will be slightly thick. Spread over the cooled cake, and top with toasted coconut.
Cuisine: American | Recipe Type: Dessert

Notes

If you're using a bundt or tube pan, be sure to butter and flour the inside of the pan completely before adding the batter. Baking time will vary slightly - check the cake at 45 minutes and test with a toothpick.

7.6.6
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https://delightfulemade.com/2017/03/07/coconut-cream-pound-cake/

 

If you loved this delicious coconut pound cake, be sure to check out some of my other coconut recipes, like these:

A dreamy, delicious coconut cake that will have you coming back for seconds! Creme of coconut is baked into a fluffy white cake making it super moist. The cake is then topped with coconut whipped cream and toasted coconut for the ultimate coconut treat!

Coconut Cream Poke Cake

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

Mom’s Famous Coconut Cream Pie

Loaded with coconut, white chocolate chips and macadamia nuts, you won't be able to eat just one of these amazing cookies! Cream cheese helps make these super-moist on the inside, and crisp on the outside, for the perfect cookie!

White Chocolate Macadamia & Coconut Cookies

If you're a coconut lover, this fudge is for you! White chocolate, coconut and macadamia nuts make for the most amazing sweet, rich candy treat! Perfect for the holidays or anytime you're in the mood for some tropical flavors!

Coconut Fudge with Macadamia Nuts

This Blueberry Coconut Mojito is an amazing cocktail perfect for sipping on a hot day! Coconut rum along with muddled blueberries, mint leaves and coconut come together wonderfully to make this refreshing, delicious drink. A great beverage to celebrate Cinco de Mayo, too!

Blueberry Coconut Mojito

 

The ultimate coconut pound cake recipe! Made with coconut cream, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother's Day or anytime you're in the mood for an amazing coconut dessert!

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Comments

  1. Laurie says:
    Erin, Thanks for sharing your recipe at Snickerdoodle! Pinned to share.
  2. Erin, I love coconut too. I like the idea of adding coconut milk to the pound cake. Can't wait to make this pound cake. Pinned. Hugs, Bev
  3. I have coconut on hand so this beauty is in my near future!
  4. This cake looks delicious! I love the "grocery list" idea. I may adopt that too. Thank you for sharing at What'd You Do This Weekend? Hope to see you next week. Wishes for tasty dishes, Linda
  5. Yum.. this cake looks amazingly delicious! Thanks so much for sharing your tasty recipe on the Monday Funday Party!
  6. Yum! Thanks for sharing on the What's for Dinner Link up!
  7. This looks so yummy. I've never seen coconut cream, I will have to be on the lookout for it. Thanks for linking up at #bloggerspotlight
  8. Congratulations! Your recipe is featured on Full Plate Thursday this week and I have just pinned it to our features board. Enjoy your new Red Plate and have a wonderful day! Miz Helen

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