Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: For the cake: -; 1/2 cup (113g) unsalted butter, plus more for greasing the cake pan -; 1 cup (85g) unsweetened shredded coconut -; 1 cup (200g) sugar -; 3/4 cup (170g) sour cream, at room temperature -; 1/4 cup unsweetened full-fat coconut milk -; 3 large eggs, at room temperature -; 1/4 cup (58 ml) water, at room temperature -; 1 1/2 cups (185g) all-purpose flour -; 2 teaspoons baking powder -; 1/8 teaspoon salt -; For the glaze: -; 1/2 cup (43g) unsweetened shredded coconut -; 1/4 cup (30g) powdered sugar, plus more for dusting -; 1/4 teaspoon water, plus more as needed -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Pound Cake

1. For the cake: -

2. 1/2 cup (113g) unsalted butter, plus more for greasing the cake pan -

3. 1 cup (85g) unsweetened shredded coconut -

4. 1 cup (200g) sugar -

5. 3/4 cup (170g) sour cream, at room temperature -

6. 1/4 cup unsweetened full-fat coconut milk -

7. 3 large eggs, at room temperature -

8. 1/4 cup (58 ml) water, at room temperature -

9. 1 1/2 cups (185g) all-purpose flour -

10. 2 teaspoons baking powder -

11. 1/8 teaspoon salt -

12. For the glaze: -

13. 1/2 cup (43g) unsweetened shredded coconut -

14. 1/4 cup (30g) powdered sugar, plus more for dusting -

15. 1/4 teaspoon water, plus more as needed -

How to cook deliciously - Coconut Pound Cake

1. Stage

Preheat the oven to 350°F. Lightly grease with butter then line a 9 x 5-inch loaf pan with parchment paper.

2. Stage

Melt the butter and process the coconut: In a small microwave-safe bowl, add the butter. Microwave for 20 seconds, then in 10-second increments until melted, stirring after each time. Set it aside to cool a little. In a blender or food processor, add the shredded coconut and sugar. Blend or process for 15 seconds until the coconut looks finely ground. You may need to blitz it a few more times.

3. Stage

Combine the wet ingredients: In a large bowl, add the melted butter, blitzed coconut and sugar, sour cream, coconut milk, eggs, and 1/4 cup water, and whisk until fully combined.

4. Stage

Add the dry ingredients: Use a sifter or set a fine-mesh sieve over the bowl to sift the flour, baking powder, and salt right on top of the wet ingredients. Gently whisk the batter until just combined, being careful not to overmix or stir too vigorously.

5. Stage

Bake the coconut pound cake: Use a rubber spatula to scrape the batter into the prepared pan and bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. Stage

Cool the coconut pound cake: Transfer the pan onto a wire rack to cool for 10 minutes. Lower the oven temperature to 325°F to make the topping while the cake cools. Tip the coconut pound cake out of the pan, and carefully peel off the parchment paper. Allow it to fully cool on the wire rack.

7. Stage

Toast the coconut: On a foil-lined baking sheet, evenly spread 1/2 cup shredded coconut. Bake it for 3 minutes at 325°F, then stir it around and spread it out again. Bake it for 1 to 2 more minutes until toasted and golden brown. Remove it from the oven and let it cool a bit on the baking sheet.

8. Stage

Decorate the cooled cake: In a small bowl, mix the powdered sugar and 1/4 teaspoon water. The glaze should be a little runny, so add more water as needed. Use a pastry brush to brush the top of the cake with the glaze. Sprinkle the toasted coconut evenly over the cake. Dust the tops with more powdered sugar, if you’d like. Store the pound cake at room temperature in an airtight container or tightly covered with foil. The cake with keep on your kitchen counter for 4 to 5 days. Did you love this recipe? Leave us some stars and a review in the comments!