Maybe for fear of being unable to create a cake that resembled hers, I waited years to attempt a recipe of my own. A yearning for a taste of her pound cake and a coconut cake I ate at a street fair inspired me to finally try.
An Easy Peasy Any Day Pound Cake
This coconut pound cake comes together with just a few simple ingredients: flour, butter, sugar, sour cream, and unsweetened shredded coconut and coconut milk for a boost of coconutty flavor. Plus, you can mix the batter in just one bowl with a spoon. It turns out deliciously moist with a tender crumb. It’s nice and dense, as all pound cakes should be, yet pillowy soft. It’s not overly sweet—perfect with a cup of coffee, topped with a scoop of ice cream, or just as is. Serve it for a special occasion or have it out on the counter for your family to enjoy throughout the week. For me, this passed the ultimate test: Was it hard to eat just one slice? Yes, it was.
How to Get the Best Coconut Flavor
Look for unsweetened full-fat coconut milk, which is most likely sold in a can. Avoid coconut milk that is labeled “lite” or “coconut beverage.” Full-fat coconut milk will give this pound cake the best flavor and a very moist crumb. This recipe also calls for unsweetened shredded coconut. To avoid an overly textured or chewy cake, I simply blitzed the sugar and shredded coconut in a personal blender—I used my Ninja Personal Blender. A food processor or any blender works! Don’t over-process the coconut-sugar mixture. You’re just trying to grind the coconut until it’s about the size of granulated sugar. It’s fine if they are slightly bigger. The mixture will stick together a bit. The oils in the coconut will moisten the cake, creating a wonderfully soft texture. Avoid sweetened shredded coconut, which will yield a much, much sweeter and denser cake. It’s okay to use sweetened coconut for the topping, but I find that a simple powdered sugar glaze plus lightly toasted, unsweetened coconut sprinkled on top tastes just right. Also, it’s one less ingredient to purchase by using one type of coconut. It’s a win-win!
Do Not Overmix the Batter
This is a simple recipe that opts for melting the butter and mixing the batter by hand, rather than creaming the butter and sugar with a stand mixer. It yields a dense pound cake, but that’s the wonderful nature of pound cakes—they should have some weight. To get a tender and soft cake, make sure that the ingredients are at room temperature and do not to overmix the batter. Gently stir the wet and dry ingredients and stop mixing as soon as they are just combined. You can use a large spoon, but a whisk may be easier.
Make It Pretty in a Bundt Pan
This recipe calls for a 9 x 5-inch loaf pan. You can double the recipe and bake it in a 12-cup bundt pan. Generously grease the bundt pan and add 15 minutes to the bake time, checking every 5 minutes if not baked through. A toothpick inserted in the center should out with just a few moist crumbs.
Decorate the Coconut Pound Cake
Allow the cake to fully cool before decorating. This recipe makes just glaze to help the shredded coconut stick to the top of the cake. If you’d like a heavier glaze, simply double or triple the ingredients.
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In a blender or food processor, add the shredded coconut and sugar. Blend or process for 15 seconds until the coconut looks finely ground. You may need to blitz it a few more times. Gently whisk the batter until just combined, being careful not to overmix or stir too vigorously. Store the pound cake at room temperature in an airtight container or tightly covered with foil. The cake with keep on your kitchen counter for 4 to 5 days. Did you love this recipe? Leave us some stars and a review in the comments!
