Dessertsculinaryhill5.0
Coconut Cake Recipe
This easy Coconut Cake recipe is adapted from my wildly popular vanilla pound cake. This one-bowl quick bread recipe is ready in under an hour. I love to serve coconut pound cake with juicy fresh mango and toasted coconut for a total taste of the tropics.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 5 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 350 degrees. Coat a 9-inch by 5-inch loaf pan with nonstick cooking spray, then line the bottom of the pan with parchment paper.
2
In a large bowl, whisk together the cake flour, baking powder, and salt. In a second bowl or a large measuring cup, whisk together the sugar, melted butter, eggs, coconut extract, and vanilla extract.
baking powder1 teaspoon
3
Make a well in the dry ingredients and slowly pour in the wet ingredients, whisking constantly until most of the lumps are gone. Pour the batter into the prepared loaf pan.
4
Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 to ⏱️ 60 minutes. Rotate the pan halfway through baking.
5
Cool the cake in the pan for ⏱️ 10 minutes. Remove from pan and peel the parchment from the bottom of the cake. Cool completely, then slice and serve with mango and toasted coconut.
Nutrition Facts
calories
448 kcal
fat Content
26 g
serving Size
1 slice
fiber Content
1 g
sugar Content
32 g
sodium Content
417 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
154 mg
carbohydrate Content
49 g
saturated Fat Content
15 g
unsaturated Fat Content
9 g
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