Description
A moist and dense pound cake infused with the tropical flavors of coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut cream
- 1 cup shredded coconut (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan, ensuring all areas are covered for easy release.
- Cream together the softened butter and granulated sugar using a mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the coconut cream. Mix until just combined.
- Fold in the shredded coconut if using.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Serve plain or with butter; also pairs well with coffee or tea. Can be stored at room temperature for 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg