Coconut Pound Cake with Coconut Sugar Glaze
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Cake
- Method: Baking
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:
- Preheat your oven to 350 degrees F.
- Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
- Use an electric stand mixer to cream together the butter and sugar.
- Add the eggs, one at a time.
- Then add vanilla, and mix well.
- In a separate bowl, whisk the flour, baking powder and coconut flakes together.
- 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.
- To the butter mix, add 1/3 of the flour mixture, then 1/2 of the coconut milk. Repeat until all combined.
- Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.
Coconut Glaze:
- While the cake is baking, stir together the glaze ingredients until smooth. Set aside.
Putting it all together:
- 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.
