Coconut Pound Cake
Published April 5, 2021
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons/85 grams unsalted butter (¾ stick), at room temperature, plus more for greasing the pan
- 2cups/256 grams all-purpose flour, plus more for dusting the pan
- 2teaspoons baking powder
- ½teaspoon kosher salt
- 1cup/200 grams granulated sugar
- 6tablespoons/85 grams softened coconut oil
- 3large eggs, at room temperature
- 1cup/240 milliliters canned coconut milk
- 1packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)
Nutritional analysis per serving (10 servings)
423 calories; 25 grams fat; 19 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 5 grams protein; 218 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter and flour an 8½-by-4½-inch loaf pan, making sure to shake out any excess flour.
- Step 2
In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
- Step 3
In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
- Step 4
Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
- Step 5
Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
- Step 6
Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
- Step 7
Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.
- To toast your shredded coconut, spread it out on a baking sheet in an even layer and bake at 350 degrees, stirring halfway through, until toasted and golden, about 7 minutes. Let cool.
Private Notes
Comments
I made this recipe using Bob’s Red Meal Gluten free 1:1 baking flour and it was mind glowingly moist with a nice sweet balance for a treat. Loved the toasted coconut mixed throughout. If you do need a gluten free pound cake then 1:1 is a really good choice. I followed everything else to a T.
I added dried pineapple chunks and used unsweetened coconut to balance out the sweetness of the pineapple. Delicious!
I cut back on the sweetness of this recipe by using unsweetened shredded coconut and it was delicious!
Ended up using a half a cup of sugar (due to poor planning) and sweetened coconut, and as someone who prefers less sweet desserts I thought it was perfect!!
Made this in vegan version for my daughter. Used vegan butter and just egg as replacements. We’re all eating it, because it’s that good!
I thought this was wonderful and it was a huge hit at the potluck. I made it exactly as written and found it to be light, very moist and not particularly crumbly. It was sweet but not too sweet and had just the right amount if coconut flavor (even those who didn’t like coconut liked it. I think those who found it dry/crumbly might have used unsweetened coconut, which absorbs a lot of moisture. I did not toast the coconut I sprinkled on top and it did not burn, even though I had to leave the cake in the oven about 80 minutes to cook through. Would have been great with some lightly cooked fruit - mango or pineapple. I will make this again.
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