Coconut Pound Cake

Coconut Pound Cake |

Occasionally, I make a dessert that I don’t have time to photograph before three-quarters of it is consumed. This is one of those desserts. So my apologies for not having a picture of this delicious, golden pound cake in its entirety for you to drool over. Actually, maybe that’s a good thing. I think I just saved you from having to buy a new keyboard. Anyway, this loaf is perfect to enjoy with a hot cocoa or a cup of coffee. It’s buttery and sweet with a delicate coconut flavor. It’s really no wonder more than half of it so vanished quickly.

Coconut Pound Cake |


Coconut Pound Cake

Makes 1 9×5 Loaf

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

3 cups all-purpose flour

2 tsp baking powder

1 cup desiccated coconut

1 can (13.5oz) coconut milk

  1. Preheat your oven to 325˚F. Lightly grease a 9×5 loaf pan and set aside.
  2. In a large bowl, cream together the butter and sugar.
  3. Whisk in the eggs until smooth.
  4. Add the flour, baking powder, coconut and coconut milk. Mix until the batter just comes together.
  5. Pour into your prepared pan and bake for 1 hour to 1 hour 30 minutes, until the top is golden and a toothpick comes out clean.
  6. Allow to fully cool in the pan on a wire rack.
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