Coconut Pound Cake (Using Coconut Milk)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

Ingredients Nutrition

Directions

  1. Preheat over to 325 degrees.
  2. Greese and flour 1 loaf pan, set aside.
  3. In a mixing bowl, mix softened butter and sugar together until fluffy.
  4. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  5. Add eggs, one at a time into butter/sugar mixture. Mix well.
  6. Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
  7. Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
  8. If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
Most Helpful

I came searching for this recipe due to another recipe I tried but was a disaster! I wanted to make a coconut cranberry trifle. The recipe for the cake part was horrible! so I found this one and it was wonderful! I did change out the vanilla extract for coconut extract to give the pound cake a more coconuty taste. Layering theses chunks of pound cake with a home made coconut pudding/custard and a from scratch cranberry sauce was fantastic with the dessert Ice wine I served, try it with Jana Angel Eis by Scott Harvey.

5 5

I found this recipe to be a very good one. I used this pound cake for stawberry shortcake. It was great! I used the low fat coconut milk, and I did add a cup of coconut. Plus I added coconut flour 1/2 c. It was very very good! This is a recipe to be made often!!! Thank you very much for sharing it with us! YUM!

4 5

The taste was good, but I'll take another reviewer's advice and use coconut extract next time to enhance the coconut flavor. I needed to bake it about 15 minutes more than suggested. (Wonder if I could use coconut oil for some of the butter? Hmmmm)