Name: Coconut Pound Cake
Prep time: 20 min
Total time: 2 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 12 tbsp. salted butter, at room temperature, plus more for the pan; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. kosher salt; 1 c. granulated sugar; 3 large eggs, at room temperature; 1/2 c. sour cream, at room temperature; 2 tsp. coconut extract; 2 1/2 c. sweetened shredded coconut; 2 c. powdered sugar; 2 tbsp. salted butter, melted; 3 tbsp. milk, plus more as needed; 1 tsp. coconut extract

Step 1For the cake: Preheat the oven to 350ºF. Butter a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.

Step 2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, reduce the speed to low and beat in the eggs one at a time. Add the sour cream and coconut extract and mix on low until smooth. Add the dry ingredients and mix on low speed just to combine. Mix in 1 cup of the shredded coconut.

Step 4Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool for 10 minutes in the pan, then remove the cake from the pan and let cool completely on the rack, about 1 hour.

Step 5For the glaze: Meanwhile, combine the powdered sugar, melted butter, milk, and coconut extract in a medium bowl. If needed add additional milk, 1 teaspoon at a time, until a thick, spreadable consistency is achieved.

Step 6Spread the glaze over the cooled loaf, allowing any excess to drip off. Press the remaining 1 1/2 cups shredded coconut onto the top and sides of the loaf. Let sit for 30 minutes to set before slicing and serving.

Coconut Pound Cake

Ingredients

For the cake:

For the glaze:

Directions

Desserts