thepioneerwoman
Coconut Pound Cake
This easy coconut pound cake recipe is loaded with shredded coconut inside and out. Serve it for brunch or dessert!
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cake: Preheat the oven to 350ºF. Butter a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about ⏱️ 3 minutes. Scrape down the sides of the bowl, reduce the speed to low and beat in the eggs one at a time. Add the sour cream and coconut extract and mix on low until smooth. Add the dry ingredients and mix on low speed just to combine. Mix in 1 cup of the shredded coconut.
large eggs, at room temperature3
4
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 10 minutes. Transfer to a rack and let cool for ⏱️ 10 minutes in the pan, then remove the cake from the pan and let cool completely on the rack, about ⏱️ 1 hour.
5
For the glaze: Meanwhile, combine the powdered sugar, melted butter, milk, and coconut extract in a medium bowl. If needed add additional milk, 1 teaspoon at a time, until a thick, spreadable consistency is achieved.
6
Spread the glaze over the cooled loaf, allowing any excess to drip off. Press the remaining 1 1/2 cups shredded coconut onto the top and sides of the loaf. Let sit for ⏱️ 30 minutes to set before slicing and serving.
Nutrition Facts
calories
684 Calories
fat Content
36 g
fiber Content
2 g
sugar Content
68 g
sodium Content
401 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
132 mg
carbohydrate Content
86 g
saturated Fat Content
24 g
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