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    You are in: Home / Recipes / Coconut Pound Cake (Using Coconut Milk) Recipe
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    Coconut Pound Cake (Using Coconut Milk)

    Coconut Pound Cake (Using Coconut Milk). Photo by mixplate84

    1/5 Photos of Coconut Pound Cake (Using Coconut Milk)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    chef_cmontes's Note:

    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

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Optional Brown Sugar-Toasted Coconut Glaze

    optional

    Directions:

    1. 1
      Preheat over to 325 degrees.
    2. 2
      Greese and flour 1 loaf pan, set aside.
    3. 3
      In a mixing bowl, mix softened butter and sugar together until fluffy.
    4. 4
      In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
    5. 5
      Add eggs, one at a time into butter/sugar mixture. Mix well.
    6. 6
      Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
    7. 7
      Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
    8. 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.

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    Ratings & Reviews:

    • on December 23, 2011

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2013

      55

      I chose this recipe because I had a can of coconut milk that almost at it's end date and I didn't want to waste it..so glad I found this recipe. FABULOUS! If you can resist it, it's even better after a couple days! So good in fact I plan on making a bunch of them tomorrow for Christmas gifts for coworkers. If you have trouble finding the unsweetened coconut check the organic section of your grocery. I happened to have some on hand and wouldn't consider using the sweetened. As written the recipe is slightly sweet and perfect - the sweetened coconut would take it over the edge. The topping makes it just perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Coconut Pound Cake (Using Coconut Milk)

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 654.7
     
    Calories from Fat 315
    48%
    Total Fat 35.0 g
    53%
    Saturated Fat 24.0 g
    120%
    Cholesterol 150.2 mg
    50%
    Sodium 355.7 mg
    14%
    Total Carbohydrate 79.6 g
    26%
    Dietary Fiber 1.9 g
    7%
    Sugars 53.6 g
    214%
    Protein 7.6 g
    15%

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