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Coconut Cream Pound Cake

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Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 1 cup coconut cream (canned, not sweetened)

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon coconut extract (optional for extra coconut flavor)

  • 2 ½ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup shredded sweetened coconut

  • 1 cup sour cream

  • A pinch of sea salt for topping (optional)

Ingredient Highlights:

  • Coconut Cream: Coconut cream adds a rich, creamy texture and a robust coconut flavor that makes this cake unique. Unlike coconut milk, it has a thicker consistency and a higher fat content, perfect for a decadent cake.

  • Shredded Coconut: Shredded coconut contributes both flavor and texture, giving the cake a delightful chewiness and extra coconut punch.

  • Sour Cream: The addition of sour cream helps keep the cake incredibly moist, adding a subtle tang that balances the sweetness.

  • Butter: The butter provides richness and contributes to the tender, moist texture of the pound cake.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, or line it with parchment paper to prevent sticking.

  2. Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 4-5 minutes. Use an electric mixer for best results.

  3. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then, stir in the coconut cream, vanilla extract, and coconut extract (if using).

  4. Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.

  5. Fold Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can cause the cake to become dense.

  6. Add the Coconut: Gently fold in the shredded coconut and sour cream. The batter will be thick and creamy.

Bake the Cake:

  1. Transfer the Batter to the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

  2. Bake: Place the pan in the preheated oven and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  3. Cool: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Serve the Cake:

 

  1. Slice and Serve: Once the cake has cooled, slice it into 12-16 pieces, depending on your desired serving size. You can enjoy it plain or with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream.

Nutrition

Find it online: https://buttereats.com/coconut-cream-pound-cake/