Description
A cozy, easy-to-make pound cake infused with the bright flavor of coconut, perfect for breakfasts or snacks.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 2 1/2 cups (320 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) canned coconut milk
- 1 cup (80 g) sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry mix to the butter mixture in three parts, alternating with the coconut milk (dry, coconut milk, dry, coconut milk, ending with dry). Mix until just combined.
- Fold in the shredded coconut by hand.
- Spoon the batter into the prepared pan, smoothing the top. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 15 minutes, then lift out and cool on a wire rack.
- For the glaze, whisk powdered sugar with coconut milk and vanilla until smooth. Drizzle over the cooled loaf and sprinkle with extra shredded coconut.
Notes
Use room-temperature eggs and butter for smoother batter. The loaf can be stored at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg