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
- 4 eggs
- 2 cups all-purpose flour
- 3⁄4 cup butter, softened
- 3⁄4 cup coconut milk, unsweetened
- 1⁄2 cup shredded coconut, unsweetened
- 1 3⁄4 cups sugar
- 1 tablespoon pure vanilla extract
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
Optional Brown Sugar-Toasted Coconut Glaze
- 3 tablespoons butter
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 cup coconut, toasted
- 2 tablespoons coconut milk
- Preheat over to 325 degrees.
- Greese and flour 1 loaf pan, set aside.
- In a mixing bowl, mix softened butter and sugar together until fluffy.
- In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
- Add eggs, one at a time into butter/sugar mixture. Mix well.
- Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
- Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
- 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.
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.
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!
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)