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Author Notes: This is by FAR the most popular recipe on my website (dramaticpancake.com). It's been pinned over 73,000 times, shared 926 times, "liked" 289 times, and received rave reviews in the comments section. The cake is is an adaptation of a recipe my grandmother got from a choir member at her New Orleans church many years ago. A “real old time” recipe, as my grandmother refers to it. That means full, buttery richness and a moist, delicate crumb with a coconut glaze that melts right into the warm cake — soft and pillowy and flecked with sweetened coconut flakes. Many readers have opted to use coconut milk in place of regular, and though I haven't tried it that way (yet!), I imagine it's delicious. Either way, you can't go wrong! - Kathryn O'Malley
Coconut Pound Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 5 eggs, room temperature
- 1 cup whole milk
- 1 teaspoon coconut extract
- 3.5 ounces Angle Flake sweetened, shredded coconut
- 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon coconut extract
- 1/2 to 1 cups confectioners' sugar
- Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan.
- In a large bowl, whisk together flour, baking powder and salt.
- In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.
- Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).
- Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.
- This recipe was entered in the contest for Your Best Coconut