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Coconut Pound Cake
Coconut Pound Cake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Simple and intensely coconut pound cake, perfect for any coconut enthusiast. Great for any occasion!
Ingredients:
  • For the cake:
  • 1/2 cup (113g) unsalted butter, plus more for greasing the cake pan
  • 1 cup (85g) unsweetened shredded coconut
  • 1 cup (200g) sugar
  • 3/4 cup (170g) sour cream, at room temperature
  • 1/4 cup unsweetened full-fat coconut milk
  • 3 large eggs, at room temperature
  • 1/4 cup (58 ml) water, at room temperature
  • 1 1/2 cups (185g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • For the glaze:
  • 1/2 cup (43g) unsweetened shredded coconut
  • 1/4 cup (30g) powdered sugar, plus more for dusting
  • 1/4 teaspoon water, plus more as needed
Instructions:
  • Preheat the oven to 350°F. Grease the 9 x 5-inch loaf pan with butter and line it with parchment paper for easy release.
  • Melt the butter in the microwave in short increments until fully melted, stirring in between. Allow it to cool slightly. In a blender or food processor, combine shredded coconut and sugar, and blend for 15 seconds until finely ground, pulsing as needed.
  • In a large bowl, whisk together melted butter, blitzed coconut, sugar, sour cream, coconut milk, eggs, and 1/4 cup water until fully combined.
  • Sift flour, baking powder, and salt over the wet ingredients. Gently whisk until just combined, avoiding overmixing.
  • Transfer the batter into the pan using a rubber spatula. Bake for 50-55 minutes until a toothpick comes out clean.
  • Allow the coconut pound cake to cool in the pan on a wire rack for 10 minutes. Reduce the oven temperature to 325°F to prepare the topping. Gently remove the cake from the pan, peel off the parchment paper, and let it cool completely on the wire rack.
  • Toast the coconut: Spread 1/2 cup shredded coconut on a foil-lined baking sheet. Bake at 325°F for 3 minutes. Stir and spread again. Bake for an additional 1 to 2 minutes until golden brown. Cool slightly on the baking sheet before using.
  • Upgrade the cooled cake: Combine powdered sugar and 1/4 teaspoon water in a small bowl until a slightly runny glaze forms. Adjust consistency with more water if needed. Brush the cake's top with the glaze using a pastry brush. Evenly sprinkle toasted coconut over the cake. For extra sweetness, dust with additional powdered sugar. Store the pound cake in an airtight container at room temperature for 4 to 5 days. Show some love for this recipe by leaving us a star-studded review in the comments section!

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