Coconut Pound Cake
Coconut Pound Cake is a tropical treat that brings the essence of sunny days to your kitchen. This moist and flavorful cake, enriched with coconut milk and shredded coconut, pairs perfectly with coffee or tea, making it an ideal choice for breakfast or dessert. Its golden-brown crust and tender crumb create an inviting centerpiece for any gathering. Enjoy it plain or elevate it with fresh fruit or whipped cream for a delightful twist!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ½ cup full-fat coconut milk
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, then mix in coconut milk and vanilla.
- In another bowl, whisk flour and baking powder. Gradually add this mixture to the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Ensure all ingredients are at room temperature for optimal results. Consider adding chocolate chips or crushed pineapple for added flavor variations. Store leftovers in an airtight container at room temperature for up to five days or freeze for longer storage.