Coconut Pound Cake
Coconut Pound Cake has that classic pound cake richness but with a lighter, softer crumb that’s irresistible. And we can't forget the cream cheese coconut glaze. Topped with toasted coconut flakes, it’s the perfect finishing touch.Plus, it’s a breeze to make and stores wonderfully! Ideal for dessert, tea time, an afternoon treat, or your next potluck gathering!
Ingredients
For the Coconut Pound Cake
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 1-3.4 ounce package coconut cream instant pudding mix
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- ¼ cup milk room temperature
- 1 tablespoon coconut extract
- 1 tablespoon banana extract
- 1 teaspoon vanilla extract
For the Cream Cheese Coconut Glaze
- 4 ounces cream cheese softened
- 1 1/4 cups powdered sugar
- Pinch fine sea salt
- 2 tablespoons milk
- 1 teaspoon coconut extract
- ¼ cup coconut flakes toasted for garnish
Instructions
- Place the butter and sugar in a measuring cup. Beat on high until the mixture becomes pale yellow and fluffy. Reduce the speed to medium and add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- In a separate bowl, sift together the cake flour, instant pudding mix, sea salt, and baking soda. With the mixer on the lowest speed, gradually add the sifted dry ingredients to the wet mixture.
- Add the sour cream, milk, and both extracts to the mixture. Stir until just combined. Pour the batter into the prepared Bundt pan, spreading it evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Combine cream cheese, powdered sugar, salt, milk, and extract in a small bowl. Whisk together until the glaze is smooth.
- Drizzle the glaze over the cooled cake, then sprinkle with coconut flakes. Slice and enjoy.