Print

Coconut Pound Cake with Coconut Sugar Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale

Coconut Cake:

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 cup sweetened flaked coconut
  • 1 cup unsweetened coconut milk

Coconut Glaze:

  • 1 cup icing sugar (confectioner’s sugar)
  • 1/4 cup unsweetened coconut milk

Instructions

Coconut Cake:

  1. Preheat your oven to 350 degrees F.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. Use an electric stand mixer to cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add vanilla, and mix well.
  6. In a separate bowl, whisk the flour, baking powder and coconut flakes together.
  7. Before adding the coconut milk make sure to mix it well first. I like to use a hand blender to do this, it makes it nice and creamy.
  8. To the butter mix, add 1/3 of the flour mixture, then 1/2 of the coconut milk. Repeat until all combined.
  9. Pour the batter into the prepared pan.
  10. Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.

Coconut Glaze:

  1. While the cake is baking, stir together the glaze ingredients until smooth. Set aside.

Putting it all together:

  1. Once the cake has baked, let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate, and drizzle on the coconut glaze, and sprinkle with sweetened shredded coconut. If you like, you can even toast the coconut then sprinkle it on.