Coconut Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts An intensely flavored and incredibly moist coconut pound cake featuring a full pound of butter, cream of coconut, and coconut extract.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | 15 mins | 1 large tube cake |
🔪 Key Equipment
- 10-inch tube or Bundt pan
- Large bowl
- Electric mixer
- Separate mixing bowls
- Whisk
- Long wooden skewer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound (4 sticks) | Butter | softened |
| 3 cups | Sugar | none |
| 6 | Eggs | room temperature |
| 4 cups | All-purpose Flour | none |
| 1 tsp | Baking Powder | See Note |
| 1 tsp | Salt | See Note |
| 1 cup | Coco Lopez Cream of Coconut | none |
| 2 tablespoons | Milk | none |
| 2 teaspoons | Coconut Extract | none |
Instructions
Step 1: Prep and Cream
- Preheat your oven to 325°F. Generously grease and flour a large 10-inch tube or Bundt pan.
- In a large bowl, cream the 1 pound (4 sticks) butter and 3 cups sugar together with an electric mixer for 5-7 minutes, until very light and fluffy.
- Add the 6 eggs, two at a time, beating well after each addition until fully incorporated.
Step 2: Combine Wet and Dry Mixtures
- In a separate bowl, whisk together the 4 cups flour, 1 tsp baking powder, and 1 tsp salt.
- In a small bowl, combine the 1 cup Coco Lopez cream of coconut, 2 tablespoons milk, and 2 teaspoons coconut extract.
Step 3: Mix and Bake
- 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.
Step 4: Cooling
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
