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!
Did not have coconut oil, so I used cream cheese and a few drops of coconut extract and almond extract. Terrific, mild taste. Like others, I sprinkled unsweetened, untoasted coconut on top.
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!