Coconut Pound Cake Recipe

Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups sugar; 2 tablespoons sugar; ¼ tablespoons butter, softened; 4 eggs; 1 cup coconut milk; 2 tablespoons water; 2 teaspoons coconut extract; 2 ¾ cups flour; 1 ¾ teaspoons baking powder; ½ teaspoon salt

Servings: persons

1 ¼ cups sugar
2 tablespoons sugar
¼ tablespoons butter, softened
4 eggs
1 cup coconut milk
2 tablespoons water
2 teaspoons coconut extract
2 ¾ cups flour
1 ¾ teaspoons baking powder
½ teaspoon salt

1
Preheat oven to 350-degrees F.
2
Grease and flour bundt pan.
3
In a large mixing bowl and electric beaters beat sugar and butter until light.
4
Add eggs and mix until light and lemon colored (5 minutes).
5
Add coconut milk, water and extract, mix well to combine.
6
Add dry ingredients (flour - salt), mix well to combine.
7
Continue beating on medium for 2 minutes.
8
Spoon into prepared pan.
9
Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
10
Cool cake in pan for 10 minutes and then remove cake from pan and finish cooling on rack.
11
Delicious served with whipped cream and toasted coconut.

760

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups sugar, 2 tablespoons sugar, ¼ tablespoons butter, softened, 4 eggs, and more.

Yes, Coconut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pound Cake

How did you like this recipe?

Frequently Asked Questions