Coconut Pound Cake

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This Coconut Pound Cake has an incredibly soft, almost velvet-y texture and is loaded with rich coconut flavor throughout.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 539kcal

Author: Jessica

Ingredients

Coconut Pound Cake

8 oz cream cheese room temperature
1 ½ cups unsalted butter room temperature
3 cups granulated sugar
6 eggs room temperature
3 cups cake flour*
2 teaspoon vanilla extract
2 teaspoon coconut extract
1 cup toasted coconut

Glaze

1 ½ cups powdered sugar
3-5 tbs milk

Instructions

Grease and flour a bundt pan very well, set aside.
In a large bowl, cream butter and cream cheese together until smooth with no lumps. Pour sugar slowly into running mixer in a steady stream and beat until light and fluffy, about 2 minutes.
Add eggs one at a time beating very well after each addition, at least one minute per egg. This step is crucial for the best texture.
Add vanilla and coconut extract. Incorporate flour and mix until just combined. Fold in 1 cup of toasted coconut by hand with a rubber spatula. Do not over mix.
Pour batter into prepared bundt pan and place into COLD oven. Turn oven to 300°F and bake for 80-90 minutes or until a toothpick comes out clean. Once cake is done, release the edges with a butter knife. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to finish cooling completely.
Prepare glaze by whisking powdered sugar and milk together. Pour onto cooled cake. Top with some extra toasted coconut for garnish.

Notes

How to make cake flour: Measure 1 cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk to combine and use as a substitute for 1 cup of cake flour. For this recipe, do this 3x.

Storage instructions: Store in an airtight container at room temperature for up to 5 days.

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