105 minutes
A moist and flavorful coconut pound cake made with shredded coconut and coconut milk, perfect for a tropical dessert experience.
cups
teaspoons
teaspoons
Unsalted Butter, softened
0.25 sticks
cups
Coconut Oil, melted, cooled
tablespoons
Eggs, at room temperature
each
cups
Sweetened Shredded Coconut, toasted
cups
1. Prepare the Pan
Preheat the oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
3. Cream Butter, Sugar, and Coconut Oil
In a larger bowl, cream the unsalted butter, granulated sugar, and coconut oil using an electric mixer for about two minutes.
4. Add Eggs
Add the eggs one at a time, beating well after each addition.
5. Mix in Dry and Wet Ingredients
Add half of the flour mixture, then the canned coconut milk, and finally the remaining flour mixture, beating until just combined.
6. Fold in Toasted Coconut
Fold in the packed cup of toasted sweetened shredded coconut.
7. Bake the Cake
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with the remaining two tablespoons of toasted coconut. Bake for 60 to 70 minutes.
8. Cool
Allow the cake to cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely.
Use high-quality ingredients such as freshly grated coconut or unsweetened desiccated coconut, and pure vanilla and coconut extracts for a richer taste.
Cream the butter and sugar until light and fluffy, about 5-7 minutes with an electric mixer, for a tender crumb.
Ensure your butter is unsalted and at room temperature, and use room temperature eggs for a smooth mixture.
Preheat the oven and use a light-colored metal loaf pan to prevent over-browning. Check for doneness before the recommended baking time.
Fold the flour mixture gently to retain air and avoid over-mixing, which can lead to a dense cake.
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