This pound cake has the softest, velvet-y texture and is loaded with lots of coconut flavor.
Today is a pretty special day.. it’s my 25th birthday! I’m officially a quarter of a century old. The past year has had some major downs and the fact that my father isn’t going to be here today, or any other birthday for that matter, doesn’t make me want to celebrate much. So that sucks. BUT, I’m going to make the best of it and take my son to see a movie (the Smurf movie) with my little family. Isn’t it funny how we wind up doing kid stuff on our birthdays? Lol! Oh, motherhood.
I hope you guys aren’t sick of coconut yet! Whenever Easter rolls around, I turn coconut crazy. I think this will be my last coconut recipe…. I think. Don’t hate me! Anyways, if you’re on the coconut train, then let’s get into this recipe! I took my ultra favorite pound cake recipe and turned it all coconutty and delicious. While plain pound cake will always have a special place in my heart, this coconut version has it OWNED. It is just too good to go back to the plain version.
Now, this cake is not for the health-conscious person out there. We’ve got a good amount of butter, cream cheese and sugar going on here. Then we’ve got the other usual suspects like eggs, cake flour and vanilla. What makes this coconut is the addition of coconut extract/flavoring and toasted coconut. I’m obsessed with toasted coconut allll the things. It adds a little extra layer of flavor in the cake.
You can go a little more coconut crazy and add some of the extract in the glaze, but I decided a plain sugar glaze is just fine. Since ya know.. I was planning to top it with more toasted coconut anyway.
Isn’t it a beauty?! This coconut pound cake has the softest, most velvety texture. It’s fluffy, but dense like a pound cake should be all at the same time. This has gottttt to be on your Easter tables this year. It stays moist for days!