Best 5 Fresh Coconut Pound Cake Recipes
Indulge in the tropical delight of our Fresh Coconut Pound Cake, a symphony of flavors and textures that will transport you to paradise. This luscious cake boasts a moist and tender crumb infused with the rich, nutty essence of freshly grated coconut. Each bite tantalizes the taste buds with a burst of coconutty goodness, complemented by a hint of sweetness and a delicate vanilla aroma. Whether you prefer a classic pound cake or a decadent coconut variation, this recipe offers both options, ensuring a perfect treat for every coconut enthusiast. So, put on your apron, gather your ingredients, and embark on a culinary journey to create this heavenly coconut masterpiece.
Additional Recipes Included:
1. Coconut Pound Cake with Pineapple Glaze: Elevate your coconut pound cake experience with a luscious pineapple glaze, adding a tangy-sweet dimension to the cake's tropical flavors. The glaze is made with fresh pineapple, sugar, and a touch of lemon juice, creating a shiny and flavorful coating that perfectly complements the coconut cake.
2. Coconut Pound Cake with Cream Cheese Frosting: Indulge in a rich and creamy variation of our coconut pound cake, topped with a velvety cream cheese frosting. The frosting is a delightful blend of cream cheese, butter, sugar, and vanilla extract, providing a tangy and luscious contrast to the coconut cake. This frosting adds an extra layer of decadence, making it a perfect choice for special occasions.
3. Coconut Pound Cake with toasted coconut: Enhance the coconut flavor of your pound cake by adding toasted coconut in the batter and as a topping. Toasting the coconut intensifies its flavor and adds a delightful crunch to the cake. The combination of fresh and toasted coconut creates a complex and irresistible coconut experience.
COCONUT POUND CAKE
My grandchildren love this recipe for a coconut-flavored pound cake.
Provided by Janie Carter
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
- In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
- To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g
COCONUT POUND CAKE RECIPE
This Coconut Pound Cake is the BEST with a sweet glaze & tropical coconut flavor! It's perfect right out of the oven with vanilla ice cream!
Provided by Rebecca Johnston
Categories Dessert
Time 1h35m
Number Of Ingredients 14
Steps:
- Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
- In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
- Sift together flour with salt. Set aside.
- Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
- Add the flaked coconut by hand. Do not overmix.
- Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
- Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
- In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
- Add the coconut extract and milk, mixing to combine.
- Pour the glaze over hot loaves and allow to drizzle down sides.
- Sprinkle with additional flaked coconut, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 513 kcal, Carbohydrate 69 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 119 mg, Sodium 138 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 7 g, ServingSize 1 serving
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT POUND CAKE
Categories Cake Dessert Bake Quick & Easy Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
- Whisk together flour (2 cups), baking powder, and salt in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
- Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
- Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.
OLD FASHIONED COCONUT CAKE
This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs and sugar and beat until light and fluffy.
- Add flour and baking powder and beat on low until smooth.
- Add coconut flavoring.
- Combine milk and butter in a saucepan and heat until butter melts.
- Fold into other mixture.
- Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
- Thaw the packages of coconut.
- Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
- Topping the icing with the coconut (in between the layers too!).
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This ensures smooth and efficient baking.
- Fresh Coconut: Always use fresh coconut for the best flavor and texture. If using frozen, thaw completely before using.
- Grating Coconut: Use a fine grater to grate the coconut. This will ensure a smooth texture in the cake.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, resulting in a tender and moist cake.
- Adding Eggs: Add the eggs one at a time, beating well after each addition. This will prevent the mixture from curdling.
- Sifting Flour: Sifting the flour before measuring will remove any lumps and ensure a smooth batter.
- Mixing Dry and Wet Ingredients: Alternate adding the dry and wet ingredients to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Folding Coconut: Fold the grated coconut into the batter gently until evenly distributed. Overmixing can result in a tough cake.
- Baking Time: Bake the cake according to the recipe's instructions. Use a toothpick or skewer inserted into the center to check for doneness. It should come out clean when the cake is ready.
- Cooling: Allow the cake to cool completely in the pan before frosting or serving.
Conclusion:
This fresh coconut pound cake is a delightful treat perfect for any occasion. With its moist and tender crumb, rich coconut flavor, and sweet glaze, it's sure to be a hit. Whether you're a seasoned baker or just starting, this recipe is easy to follow and yields delicious results. So, gather your ingredients, preheat your oven, and let's indulge in the goodness of homemade coconut pound cake!
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