So it’s not secret, at least to anyone that knows me that I am obsessed with coconut. Perfumes, lotions, food, everything really that smells or tastes like coconut. So naturally I want to bake with it. I was looking on Pinterest (another obsession) and found a recipe for a coconut pound cake. It looked and sounded delicious – so I thought I would try it. Here’s what you need to know.
What you’ll need
2 cups all-purpose flour
1½ tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
2 cups sugar
5 eggs (at room temperature)
1 cup whole (or low-fat) milk
1 tsp coconut extract
3½ oz Angel Flake sweetened, shredded coconut
2 tbsp unsweetened coconut milk (or regular milk)
1/2 tsp coconut extract
1/2 – 1 cup confectioners’ sugar
What you do
- Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch pan. A bundt pan is not recommended.
- Whisk together flour, baking powder and salt.
- Separately, use a mixer to cream the butter and sugar until fluffy. Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt, and stir to combine. Pour batter into greased pan and bake until golden brown, 1 hour. I pulled mine out at about 45 minutes so be sure to keep an eye on it.
- Meanwhile, prepare the glaze. Whisk together the glaze ingredients until smooth. To make it thicker add more sugar or milk to thin it out. I made a double batch as I made two cakes with the batter. It depends on what type of pan you use and how much glaze you want.
- Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.
- Cover and save to serve or eat as desired. Enjoy!
This cake was delicious! The cake was very light but it didn’t have a pound cake texture. It still had a “cakey” consistency. I will need to revisit this recipe and try a different pan next time. Overall I give this a 8/10. I think it was a pretty good hit in the house and a good first try at baking a cake. I got this