Triple Coconut Pound Cake

Triple Coconut Pound Cake 6

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!

The best coconut pound cake ever!

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.

For serious coconut lovers only!

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.

Fluffy moist pound cake with triple coconut flavor

The perfect pound cake loaded with coconut

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

The best Coconut Pound Cake

Did you know that you can MAKE YOUR OWN COCONUT EXTRACT, starting with a whole coconut?

More coconutty recipes I think you’ll love~

Triple Coconut Pound Cake

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/4 cup coconut flour (or use all regular flour)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup evaporated milk (or 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

  1. Set oven to 350F
  2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time.
  4. 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.
  5. 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)
  6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
  7. 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.
https://theviewfromgreatisland.com/triple-coconut-pound-cake/

Notes:

  • If you love pound cake as much as I do, try this Almond Pound Cake, it’s a winner!

 

Don’t forget to pin this Triple Coconut Pound Cake!

My Triple Coconut Pound Cake is a triple threat coconut experience for serious coconut lovers only!  #cake #coconut #snackcake #vanillacake #baking #loafcake #dessert #poundcake #coconutfrosting

You Might Also Like

Leave a Reply

45 Comments

  • Reply
    Genevieve
    May 11, 2018 at 3:20 pm

    I just made this and it smells divine! Tonight, our Bar-b-q dessert and sides are all based on your recipes, I only added 1/2 C of coconut as my kid doesn’t care for the texture and I supplemented the evaporated milk with cream of coconut-I wish you could smell this!

    • Reply
      Sue
      May 11, 2018 at 3:51 pm

      Wish I could too ~ your BBQ sounds delish :)

  • Reply
    M
    October 28, 2017 at 5:21 am

    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!??n that was the first time i made a wedding cake. Thank you for the recipe?

    • Reply
      Sue
      October 28, 2017 at 6:36 am

      Yikes M that’s quite a story! I’m honored that you used this recipe for a wedding cake, wish I could see a picture of that :)

      • Reply
        M
        November 21, 2017 at 1:58 pm

        I would but i didnt know how to send the pics.how do i do that?

        • Reply
          Sue
          November 21, 2017 at 5:24 pm

          You can message me on facebook with photos, or, if you are posting on Instagram you can tag me @theviewfromgreatisland ~ I’d love to see!

  • Reply
    Janet
    July 19, 2016 at 9:21 am

    This cake looks delicious! I am a little confused by the instructions – it doesn’t say when to add anything to the creamed butter/sugar/egg mixture. It just says to mix the evap. milk with the extracts, then to add alternately to the bowl with the dry ingredients. Sorry, I am a novice cook; guess I need very detailed instructions! Thank you!

    • Reply
      Sue
      July 19, 2016 at 11:36 am

      Hi Janet, sorry that’s confusing…you will add the evaporated milk and the dry ingredients alternately to the original bowl that you mixed the butter, sugar, and eggs in. Does that make sense? I’ll try to word it more clearly.

  • Reply
    Gail
    June 17, 2016 at 8:32 pm

    This would be really amazing with fresh coconut milk. I’m going to hit up the markets to see if I can find the coconut flour too. Love this.

  • Reply
    Kim D.
    May 21, 2016 at 1:42 pm

    Hello can you double this recipe for a bundt cake pan? Thank you.

    • Reply
      Sue
      May 21, 2016 at 1:55 pm

      I’m not sure because I haven’t tried, but I think it might work! You’ll have to carefully monitor the baking time…

  • Reply
    Marimba
    May 20, 2016 at 12:01 pm

    I just made it for church for a revival event. I love coconut cake recipes. I took a litle crumb of it and it was delish. I didn’t even put the glaze on it yet. Lol! I’m so excited. Thank you for the recipe.

  • Reply
    Suzanne
    May 16, 2016 at 9:49 am

    Never mind just found it 55 min

  • Reply
    Suzanne
    May 16, 2016 at 9:47 am

    I can’t find the bake time.

  • Reply
    MJay
    February 24, 2016 at 1:15 pm

    Delectable!
    If you love coconut , you can’t go wrong with this recipe.
    God thing I’m the only one that is a fan of coconut because I won’t share!

    • Reply
      Sue
      February 24, 2016 at 1:23 pm

      Haha, thanks Mjay!

  • Reply
    rachael ploegstra
    February 24, 2016 at 8:16 am

    is the coconut milk from can or carton

    • Reply
      Sue
      February 24, 2016 at 8:33 am

      I can only find canned here, Rachael.

  • Reply
    Ana
    September 13, 2015 at 5:46 am

    What size pan do you use?

  • 1 2
    Pin
    Tweet
    Share
    Yum
    +1