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
Triple Coconut Pound Cake
- 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
- 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.