Coconut Poundcake

The Coconut Poundcake is a rich and moist dessert that brings the tropical sweetness of coconut to every bite. With its perfect balance of flavors from coconut milk, shredded coconut, and extracts, this cake is a delightful treat for any occasion. Whether served for dessert or as a sweet snack, this poundcake offers a soft and fluffy texture, making it a crowd favorite.

Ingredients

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1 cup shredded coconut

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each one is fully incorporated. Stir in the vanilla and coconut extracts for added flavor.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt.
5. Alternate Dry Ingredients and Coconut Milk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the coconut milk. Mix well after each addition to ensure everything is evenly combined.
6. Fold in Shredded Coconut: Gently fold in the shredded coconut to the batter, distributing it evenly.
7. Bake the Poundcake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve: Allow the poundcake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 60-70 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 servings

Variations

• Chocolate Coconut Poundcake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate twist.
• Lemon Coconut Poundcake: Stir in the zest of one lemon and a few tablespoons of lemon juice to brighten up the flavor.
• Coconut-Almond Poundcake: Add 1/2 cup of sliced almonds or almond extract for a nutty variation.

Storage/Reheating

• Storage: Store the Coconut Poundcake in an airtight container at room temperature for up to 3-4 days.
• Freezing: For longer storage, wrap the cooled poundcake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Reheat slices in the microwave for about 20 seconds or in the oven at 350°F for 5-10 minutes.

10 FAQs

1. Can I use salted butter? It’s best to use unsalted butter, but if you only have salted butter, omit the added salt in the recipe.
2. Can I use a different type of milk? Yes, you can substitute coconut milk with regular milk or a non-dairy milk, such as almond milk.
3. Can I make this recipe into cupcakes? Yes, you can divide the batter into cupcake liners and bake for about 20-25 minutes, or until a toothpick comes out clean.
4. How can I make the cake more moist? Make sure to use full-fat coconut milk and avoid overbaking the poundcake. If the cake starts to brown too much on top, cover it with foil.
5. Can I add more shredded coconut? You can add extra shredded coconut for more texture and flavor, but be careful not to exceed 1.5 cups, as too much coconut can affect the consistency.
6. Can I use sweetened shredded coconut? Yes, but reduce the amount of sugar in the recipe slightly to balance the sweetness.
7. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done.
8. Can I use a bundt pan? Yes, you can use a bundt pan, but adjust the baking time, as it may bake faster, typically around 50-60 minutes.
9. Can I add frosting to this cake? While the poundcake is delicious on its own, you can top it with cream cheese frosting or a simple glaze made from powdered sugar and coconut milk.
10. How do I serve this poundcake? This coconut poundcake is perfect as-is, but you can serve it with fresh fruit, whipped cream, or a dusting of powdered sugar for extra flair.

Conclusion

Coconut Poundcake is a luscious and satisfying dessert that beautifully highlights the tropical flavor of coconut. Whether you’re making it for a special occasion or just to enjoy a slice with a cup of coffee, this cake is sure to impress. Easy to make, deliciously moist, and versatile in its variations, this coconut-infused treat is a must-try for any coconut lover!

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