Coconut Whipping Cream Pound Cake
This moist Coconut Pound Cake is simple to make and has wonderful coconut flavor! Perfect for any season!
Servings: 15 servings
Ingredients
- 3 sticks (339g) unsalted butter, softened (Should be soft enough that it dents when pressed.)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (You can place the eggs in a bowl of warm water for 5 minutes if you are in a hurry.)
- 3 cups cake flour (342g)
- 1 teaspoon salt (6g)
- 1 teaspoon baking powder (4g)
- 2 teaspoons coconut extract (8g)
- 1½ teaspoons vanilla extract (6g)
- 1 ⅓ cup whipping cream or heavy cream
- 1½ cups sweetened coconut (We use Bakers Angel Flake) (132g) *Sweetened coconut is best as unsweetened is more dry & will absorb moisture from the cake batter.
Coconut Glaze (optional)
- 2 cups confectioners sugar measure then sift
- 2-3 Tablespoons milk start with 2, increase as needed
- 1 teaspoon coconut extract
- pinch of salt
Instructions
- Lower the oven rack if needed to the next to lowest position (middle of the oven).
- Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan or tube pan.
- In a separate bowl, add the cake flour, salt, and baking powder. Whisk to blend for about 20-30 seconds and then set aside.
- For the liquid ingredients: Fill a measuring cup to 1 ⅓ cup heavy whipping cream. Add in the extracts. Set Aside.
- In the bowl of your mixer, on low speed, mix the butter until smooth. Increase to medium speed and gradually pour in the sugar. Mix on medium speed for 4 to 5 minutes or until the mixture is lightened in color and fluffy.
- With the mixer on low-medium speed, add the eggs one at a time, mixing after each until the yellow of the yolk disappears. Scrape the bottom and sides of the bowl several times.
- With the mixer on low speed, add the flour mixture alternately with milk, beginning and ending with flour mixture. After each addition, mix just until blended. Be careful not to overmix or mix at a high speed.
- Fold in the coconut -- the cake batter will be thick
- Spoon batter into greased and floured bundt or 10 inch tube pan. The oven temperature is 325 degrees F. Our cake baked for 1 hour, 30 minutes. Baking times may vary depending on your pan, oven, etc. It's best to peek in at least by the 1 hour, 10 minute mark to be on the safe side. Cover loosely with aluminum foil if the top becomes too brown.
- The cake is done when a wooden skewer inserted into the cake comes out clean or with just a few crumbs attached. Let cool on a wire rack for 10 minutes then remove from pan.
Coconut Glaze
- Combine the sugar, coconut extract, salt, and part of the milk (2-3 tablespoons). Start with 2 tablespoons of milk and add more, bit by bit, as needed.
- Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
- Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).
Storage
- Store the finished cake in an airtight container or under a cake dome at room temperature.
Notes
It can be frozen for up to 3 months as long as it is tightly wrapped with plastic wrap and foil. To defrost, move to the refrigerator, still wrapped, the night before. Continue to thaw the next day at room temperature as needed. Make sure the cake is completely thawed for best flavor and texture