coconut pound cake - steph

(5 ratings)
Recipe by
Stephanie Dodd
Kansas City, MO

If you are a coconut lover, this cake is to die for. It is so moist and has so much flavor. Is even better the next day!

(5 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For coconut pound cake - steph

  • 2 c
    a/p flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    butter, unsalted
  • 2 c
    sugar
  • 5
    large eggs, room temperature
  • 1 c
    whole milk
  • 1 tsp
    coconut extract
  • 3 1/2 oz
    coconut

How To Make coconut pound cake - steph

  • 1
    In bowl, whisk together the flour, baking powder, and salt. In separate bowl, on medium speed, cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time; mix well. Stir in milk, coconut extract, and coconut; add flour mixture and stir to combine.
  • 2
    Bake at 325 degrees in a tube pan. A bundt pan is not recommended and I am not sure the reason but a tube pan works great. Bake for one hour or until golden brown.
  • 3
    Cool in pan 5 - 10 minutes before removing. Drizzle with the following glaze once inverted. Glaze: 2 T. milk, 1/2 tsp. coconut extract, 1/2 - 1 cup powdered sugar. Mix all well and drizzle over cake. DELISH!!!!

Categories & Tags for Coconut Pound Cake - Steph:

ADVERTISEMENT