An intensely flavored and incredibly moist coconut pound cake. This classic recipe uses a full pound of butter and gets its rich, tropical flavor from both cream of coconut and coconut extract.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pound (4 sticks) | Butter, softened |
| 3 cups | Sugar |
| 6 | Eggs, room temperature |
| 4 cups | All-purpose Flour |
| 1 tsp (See Note) | Baking Powder |
| 1 tsp (See Note) | Salt |
| 1 cup | Coco Lopez Cream of Coconut |
| 2 tablespoons | Milk |
| 2 teaspoons | Coconut Extract |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a large 10-inch tube or Bundt pan.
- In a large bowl, cream the softened butter and sugar together with an electric mixer for 5-7 minutes, until very light and fluffy.
- Add the room-temperature eggs, two at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the cream of coconut, milk, and coconut extract.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the coconut-milk mixture, beginning and ending with the dry ingredients. Mix only until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Note
The original recipe card did not list baking powder or salt, which are important for the cake’s texture and flavor. Standard amounts have been added to create a complete recipe.
