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Coconut Pound Cake with Toasted Coconut Glaze Recipe

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3.9 from 63 reviews

This moist and flavorful Coconut Pound Cake features a rich blend of coconut milk, shredded coconut, and sour cream for a tropical twist on the classic pound cake. Topped with a delicate coconut glaze and toasted shredded coconut, this loaf cake is perfect for any occasion and offers a tender crumb with a luscious coconut aroma.

  • Total Time: 70 mins
  • Yield: 1 (9x5-inch) loaf, 8 to 10 servings

Ingredients

For the Cake:

  • 1/2 cup (113g) unsalted butter, plus more for greasing the cake pan
  • 1 cup (85g) unsweetened shredded coconut
  • 1 cup (200g) sugar
  • 3/4 cup (170g) sour cream, at room temperature
  • 1/4 cup unsweetened full-fat coconut milk
  • 3 large eggs, at room temperature
  • 1/4 cup (58ml) water, at room temperature
  • 1 1/2 cups (185g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon kosher salt

For the Glaze:

  • 1/2 cup (43g) unsweetened shredded coconut
  • 1/4 cup (30g) powdered sugar, plus more for dusting
  • 1/4 teaspoon water, plus more as needed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan with butter, then line it with parchment paper for easy removal of the cake.
  2. Melt Butter and Process Coconut: Melt the butter in a microwave-safe bowl by heating for 20 seconds, then in 10-second increments while stirring until fully melted. Set aside to cool slightly. In a blender or food processor, combine shredded coconut and sugar. Process for about 15 seconds until the coconut is finely ground, blitzing more if necessary for a uniform texture.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, blitzed coconut and sugar mixture, sour cream, coconut milk, eggs, and water until fully incorporated.
  4. Add Dry Ingredients: Sift the all-purpose flour, baking powder, and kosher salt directly over the wet ingredients using a fine-mesh sieve or sifter. Gently fold the dry ingredients into the wet mixture with a whisk just until combined, avoiding overmixing to keep the cake tender.
  5. Bake the Cake: Transfer the batter to the prepared loaf pan using a rubber spatula, smoothing the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool the Cake: Place the pan on a wire rack and let cool for 10 minutes. Meanwhile, lower the oven temperature to 325°F (163°C). Carefully remove the cake from the pan by lifting the parchment paper and allow it to cool completely on the wire rack before glazing.
  7. Toast the Coconut: Spread the remaining 1/2 cup shredded coconut evenly on a foil-lined baking sheet. Bake in the 325°F oven for 3 minutes, stir the coconut to redistribute, then bake for an additional 1 to 2 minutes until golden and toasted. Remove from oven and cool.
  8. Prepare and Apply Glaze: In a small bowl, mix powdered sugar with 1/4 teaspoon water to make a slightly runny glaze. Add more water if necessary. Use a pastry brush to spread the glaze evenly over the cooled cake's top.
  9. Decorate: Sprinkle the toasted coconut evenly over the glazed cake. Optionally dust the top with additional powdered sugar for a pretty finish.
  10. Storage: Store the cake at room temperature in an airtight container or tightly wrapped with foil. The cake will stay fresh for 4 to 5 days on the counter.

Notes

  • To ensure the best texture, avoid overmixing the batter once the flour is added.
  • Use full-fat coconut milk for richer flavor and moisture.
  • At room temperature, eggs and sour cream blend more easily and improve batter consistency.
  • Toasting the coconut intensifies the flavor and adds a delicious crunch to the topping.
  • The cake can be made a day ahead and stored well wrapped to enhance flavor.
  • For more coconut flavor, substitute some water with coconut milk in the batter if desired.
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/coconut-pound-cake-with-toasted-coconut-glaze-recipe/