Coconut Cream Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, room temperature
½ cup vegetable oil
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup canned coconut milk (unsweetened or sweetened based on preference)
1 tsp coconut extract
1 tsp vanilla extract
1 cup sweetened shredded coconut (optional, for texture)
For the Coconut Glaze (optional but recommended):
1 ½ cups powdered sugar
2–3 tbsp coconut milk
½ tsp coconut extract
¼ cup shredded coconut, for topping
Instructions
1. Preheat & Prep
Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. Cream Butter, Oil & Sugar
In a large mixing bowl, beat butter, oil, and sugar together until light and fluffy (about 4–5 minutes).
3. Add Eggs
Add eggs one at a time, beating well after each addition.
4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine Wet & Dry
Alternately add flour mixture and coconut milk to the batter, beginning and ending with flour. Stir in coconut and vanilla extracts. Fold in shredded coconut if using.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
7. Cool
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Coconut Glaze
In a bowl, whisk powdered sugar, coconut milk, and coconut extract until smooth.
Drizzle over cooled cake.
Sprinkle with shredded coconut on top for a beautiful finish.
