Ingredients for Coconut Pound Cake Using Coconut Milk
- 4 large eggs
- All Purpose Flour
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup unsweetened coconut milk
- 1 cup unsweetened shredded coconut
- 1 ¾ cups granulated sugar
- Pure Vanilla Extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar (for glaze)
- 1 teaspoon vanilla extract
- Coconut
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How to Make Coconut Pound Cake Using Coconut Milk
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 cup unsweetened shredded coconut.
- Add 4 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup unsweetened coconut milk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the coconut milk mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Optional Brown Sugar Toasted Coconut Glaze:** In a small saucepan over medium heat, melt ½ cup (1 stick) unsalted butter. Add ½ cup packed light brown sugar and stir constantly until dissolved.
- Stir in ½ cup toasted coconut flakes, 1 teaspoon vanilla extract, and 2 tablespoons coconut milk (optional). Remove from heat and let cool slightly before drizzling over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
214g
Fat
120g
Carbs
26g
