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!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Icing Spatula This 3-piece Icing spatula set by Wilton is great for frosting cakes, cookies and more!
Ingredients
- 2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter room temperature, (1 1/2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 eggs
- 1 cup cream of coconut
- 1 1/4 cups sweetened flake coconut
Frosting:
- 4 Tablespoons butter room temperature
- 1 1/2 - 2 cups powdered sugar
- 1-2 Tablespoons cream of coconut
- 1/2 teaspoon coconut extract
- 1/4 cup flake coconut lightly toasted
Instructions
- Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan and secured with binder clips. Set pan aside.
- In a mixing bowl, whisk together the flour, baking powder and salt.
- 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.
- Evenly pour batter into the prepared pan. Remove the binder clips from the side of the pan before placing in the oven. 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.
- 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.
For the frosting:
- 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.
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.
Nutrition
Serving: 1gCalories: 521kcalCarbohydrates: 85gProtein: 5gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 98mgSodium: 392mgPotassium: 103mgFiber: 3gSugar: 63gVitamin A: 637IUVitamin C: 0.03mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!