This Coconut Pound Cake is a delicious moist cake with a light coconut flavour. The coconut sugar glaze elevates this cake to the next level.
If you’re looking for a delicious coconut cake, this Coconut Pound Cake is moist and flavourful, and has a delicious Coconut Sugar Glaze drizzled over the top. This is a great cake and one of the easiest to make. It’s wonderful for dessert, or served with coffee and tea with your friends.
Coconut in all the things!
It is a widely known fact that I have a love affair with all things coconut. Coconut cream tarts, coconut in soups, cookies, granola, coconut sugar scrubs, coconut cake, Pina Coladas, coconut coconut coconut. If you do a search for coconut on my site here, the list is like 5 pages long. Can’t get enough. Seriously.
Just a simply delicious moist cake with a light coconut flavour. I can’t even tell you how good it smells as it’s coming out of the oven. You’ll just want to shmoosh your face into the pan. No, you will.
Don’t forget the glaze!
Make sure you add the coconut sugar glaze to this cake! It add extra fantastic coconut flavour and it also adds more moisture to the cake. It’s SO GOOD.
Coconut Pound Cake Recipe Tips:
- COCONUT MILK: Use unsweetened coconut milk. Mix it well (I like to use a hand blender to do this).
- PAN SIZE: I use a 10 – 12 cup size pan for my Bundt cake recipes.
- PREPARING YOUR BUNDT PAN: Make sure you grease the pan so the cake comes out easily. You can butter and flour the pan, but I like to use a flour/oil spray (Pam has a really good one) to prepare all of my pans. Without proper pan preparation your cake will not slide out of the pan easily (or at all).
- LET IT COOL: Once the cake is baked and removed from the oven, let it rest in the pan for 15 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to your pan on the way out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
- HOW TO REMOVE YOUR CAKE FROM THE PAN: Once the cake has cooled, place a serving plate over the top of the cake pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan
- SERVING + STORAGE: This cake is best served the day it is made. If you have leftovers, make sure to store them in an air tight container as Bundt cakes dry out easily.
- Want more coconut flavour? If you’re looking for a stronger coconut flavour, consider adding 1/2 to 1 tsp of coconut extract to the batter mixture.
- FREEZING: This cake freezes well. Wrap it tightly with plastic wrap and keep in the freezer for about 1 month.
Thank you for stopping in for cake today! I’m always so happy to have you here. Have a delicious day!