This coconut pound cake is one of the best pound cakes I have ever eaten… even my sister, who doesn´t really like coconut feels the same way. This pound cake is special because of how fluffy, moist and soft it is, that it almost melts in your mouth.
Coconut is a great ingredient when making desserts because it provides a lot of flavor, but also makes everything moist, which makes things such as this pound cake turn out delicious.Ir a la receta
This recipe calls for coconut extract but it is completely optional, though it does give this pound cake a good flavor. I have both tried this pound cake using the coconut extract and without it and it is great both ways. You can also substitute the buttermilk and use coconut milk instead, but I do think buttermilk gives it a particular fluffiness. So, to wrap it up, we rocommend you make this just as it is in this recipe.
As you may have noticed, coconut is the star ingredient in this recipe, which is why it is really important to use a good quality one, not too dry nor too humid, and it should taste great just as it is.
Once this pound cake is ready, it is important to properly store it. Ideally you souldn´t put it in the fridge, because it will just dry up, so it is best to store it in a plastic or glass container with a lid or cover it with kitchen plastic wrap, to avoid any air from getting in and it will keep perfectly for up to 4 days. Una vez que el bizcocho esté listo, es importante conservarlo de manera adecuada.
This time, for the pictures, we used natural shredded coconut, but you can also toast it, which will give the whole thing a dreamy crunchiness to contrast the softness of the pound cake itself.
This pound cake is specially great for summer since it goes great with some fresh citrus fruits. Plus, you can eat it along with some dulce de leche or just a glass of really cold milk.
I can for sure tell you you won´t regret making this recipe and I bet you´ll probably even keep it as one of your favorite recipes.
- 3/4 C (6 oz) (170 gr) unsalted butter at room temperature
- 1 1/2 C (300 gr) granulated sugar
- 3 eggs
- 1 1/2 tsp (0.25 fl oz) (7.5 ml) vanilla extract
- 1 1/2 tsp (0.25 fl oz) (7.5 ml) coconut extract
- 3/4 C buttermilk
- 1 1/2 C (6.88 oz) (195 gr) all purpouse flour
- 3 1/2 tbsp (0.98 oz) (28 gr) corn starch
- 1 1/4 tsp (3 oz) (8.7 gr) baking powder
- 1/4 tsp (6.2 oz) (1.75 gr) salt
- 3/4 C + 4 tbsp (3.35 oz) (95 gr) shredded coconut
- 1/2 C (2.11 oz) (60 gr) confectioners sugar
- 2 tbsp (1 fl oz) (30 ml) coconut milk
- 1/4 C (0.88 oz) (25 gr) chredded coconut
Preheat the oven to 356º F (180º C). Grease a recatngular pound cake pan of about 9.80 x 3.95 inches (25 x 10 cm).
In a medium sized bowl, sift together the flour, corn starch, salt and baking powder.
In a big bowl, using a mixer, cream together the butter and sugar for 3 minutes until you get a fluffy, lighter in color mixture.
Beat in the vanilla and coconut extract, and mix until fully integrated. Add in the eggs one by one, beating for 30 seconds after each addition.
Mix in the flour mixture in three separate additions, alternating with the buttermilk, beating after each addition. Add in the shredded coconut and beat for one more minute until you get a soft creamy batter.
Pour the mixture in the pan and bake for 50 minutes until a wooden toothpick comes out clean when inserted.
Once ready, let it sit for 10 minutes, turn it out and place it on a cooling rack to cool down completely.
In a small bowl, mix the confectioners sugar (sifted) with the milk until you get a thick glaze.
Once the pound cake hsa cooled down, spread the glaze on top using a spoon and then cover it with the shredded coconut. Let it sit for 5 minutes and it´s ready!