Triple Coconut Pound Cake

My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers only ~ this moist loaf cake goes from breakfast to dessert, make it today!

My posts have been so healthy so far in 2014 —  I need to mix things up a bit. Not that this Triple Coconut Pound Cake is unhealthy…as cakes go it’s very respectable. Pound cakes get a bad rap because they used to be loaded with butter, a pound of it, as a matter of fact. My sister in law’s pound cake, which comes from her grandmother, is notorious for setting the toaster on fire. This one is a little more restrained, I promise. The triple coconut makes up for the overload of butter, so it’s still very luxurious…without the threat of spontaneous combustion.

This cake has a wonderfully fluffy, chewy texture which comes  from lots of shredded coconut and the little bit of coconut flour in the batter. Coconut flour is a high fiber flour made from dried de-fatted coconut, so it has a nice, distinct coconut flavor. You can substitute it for about 20% of regular flour in recipes. I bumped up the coconut flavor even further with coconut extract.

This pound cake is pure coconut bliss. If you’re ready to take a coffee break from all the January healthiness, this is perfect.

Did you know that you can make your own coconut extract, starting with a whole coconut?

More coconutty recipes I think you’ll love~

• Ina Garten’s Coconut Cupcakes, these are the classic vanilla cupcakes with big round coconut frosted tops. Everybody loves ’em!
• Coconut Snowball Melting Moments, buttery bite sized bits of coconut bliss.
• Black Bottom Coconut Squares, for those times when you just have to have a bit of chocolate with your coconut.

Reader Rave ~

“Wow. I have been on a journey with this one. I made it multiple times and it was a hit. Then I made it in wedding cake form (6, 8,12,12,14) still a hit!!! That was the first time I’ve made a wedding cake. Thank you for the recipe!.” ~ M

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3.38 from 77 votes

Triple Coconut Pound Cake

My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers only ~ this moist loaf cake goes from breakfast to dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8 servings

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 cup coconut flour (you can also use all purpose flour)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 stick, or 1/2 cup, unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup evaporated milk, or you can use coconut milk
• 1/2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut plus more for garnish

for the glaze

• 1 heaping cup confectioner's sugar
• milk or cream or coconut milk, to thin
• 1/2 tsp coconut extract

Instructions

• Set oven to 350F
• Whisk together the flours, baking powder, baking soda, and salt. Set aside.
• Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time.
• Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.
• Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)
• Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
• Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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