Homemade Coconut Pound Cake

A simple homemade pound cake bursting with coconut flavor from added coconut milk, coconut extract and flaked coconut. 

Good Morning everyone today is Potluck Sunday and I can't wait to see what every one has been cooking.  I am a girl with a weakness for sweets, so today I am bringing a Homemade Coconut Pound Cake to the potluck. 

I adapted this Homemade Vanilla Pound Cake that I made a couple months back and came up with this coconut version that is just as delicious. In fact as I was making this pound cake all sorts of different versions popped into my head (lemon, chocolate, pumpkin and more). 

All I would need to do is change out a few ingredients and I would have so many different pound cake recipes. Coconut was the first one that came to mind, I was a bit nervous messing with the original recipe, but I am happy to report that the Coconut Pound Cake turned out fabulous. 

It might just be me, but I think pound cakes taste so much better the next day after the flavors have time to mingle together. It's always hard to wait that long and honestly I never do because I have no will power when it comes to sweets, especially cake. 

This pound cake is delicious plain or topped with the coconut milk glaze. 

Homemade Coconut Pound Cake

Ingredients:

1 - cup butter, softened
2 1/2 -cups granulated sugar
6 - large eggs, room temp
3 - cups sifted cake flour (a must here)
1 - cup unsweetened coconut milk
1 - teaspoons vanilla extract
1 - teaspoon coconut extract
1/2 - cup flaked, sweetened coconut

Coconut Milk Glaze: 

1 - cup powdered sugar

3 - tablespoons coconut milk (more if needed)

splash of vanilla extract

1/2 - cup flaked coconut (lightly toasted)

Directions:

Preheat oven to 325 degrees. 

Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.

Add the vanilla and coconut extract and blend. Add flour and coconut milk alternately, beginning and ending with flour.

Add 1/2 cup shredded coconut and lightly fold. Pour batter into a greased and floured Bundt cake pan and bake for 1 hour and 15 minutes.

Let cool in pan 5 minutes then remove and cool completely on a cooling rack.

While the cake is cooling make the glaze by combining the powdered sugar, coconut milk and extract in a small bowl. Mix until smooth. 

Pour half the glaze over the cooled cake and top with with flaked coconut. Once the glaze has dried, drizzle on the remaining glaze. 

Slice and serve.

Cooks Note: To toast the coconut in the microwave, spread the coconut into an even layer in a small microwave safe plate or dish. Place the dish in the microwave and microwave it in 30 second intervals (stirring between each one). Once the coconut starts to lightly brown, microwave in 15 second intervals to avoid burning the coconut. 

servings: 12 - 14

adapted from: vanilla pound cake recipe 

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