16
Submitted by chef_cmontes
"I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below"
photo by mixplate84 
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 loaf
- Serves:
- 8
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ingredients
- 4 eggs
- 2 cups all-purpose flour
- 3⁄4 cup butter, softened
- 3⁄4 cup coconut milk, unsweetened
- 1⁄2 cup shredded coconut, unsweetened
- 1 3⁄4 cups sugar
- 1 tablespoon pure vanilla extract
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
-
Optional Brown Sugar-Toasted Coconut Glaze
- 3 tablespoons butter
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 cup coconut, toasted
-
optional
- 2 tablespoons coconut milk
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directions
- Preheat over to 325 degrees.
- Greese and flour 1 loaf pan, set aside.
- In a mixing bowl, mix softened butter and sugar together until fluffy.
- In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
- Add eggs, one at a time into butter/sugar mixture. Mix well.
- Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
- Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
- If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
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Reviews
-
I came searching for this recipe due to another recipe I tried but was a disaster! I wanted to make a coconut cranberry trifle. The recipe for the cake part was horrible! so I found this one and it was wonderful! I did change out the vanilla extract for coconut extract to give the pound cake a more coconuty taste. Layering theses chunks of pound cake with a home made coconut pudding/custard and a from scratch cranberry sauce was fantastic with the dessert Ice wine I served, try it with Jana Angel Eis by Scott Harvey.
Denise S.
-
I found this recipe to be a very good one. I used this pound cake for stawberry shortcake. It was great! I used the low fat coconut milk, and I did add a cup of coconut. Plus I added coconut flour 1/2 c. It was very very good! This is a recipe to be made often!!! Thank you very much for sharing it with us! YUM!
michEgan
-
This cake is WOW! Moist and delicious! I haven't cooked using coconut milk (except a soup recipe) and will mention this tip for others like myself: It's a good idea to open the can of coconut milk, pour it into a bowl, and mix it well before measuring for your recipe. I shook the can well, but the contents weren't mixed at all. (There is a solid part and a watery part that need to be mixed.) The loaf was perfect at exactly 1 hour 15 minutes. Someone suggested adding 1 cup of shredded coconut, and I will do that next time. I didn't make a glaze but might try that next time. It is soooo good! Thank you!
EnjoyGoodFood
-
Good cake. Mild coconut flavor, would consider coconut extract in the future as other reviewers suggest. We had to bake it longer than the recipe said. It was good with and without the glaze. I served it with a scoop of vanilla ice cream and a generous sprinkle of toasted coconut over both the cake and ice cream. That added the coconut flavor it needed and a bit of color too.
knit2purl2knit2
-
Lovely cake! Delightful texture with the perfect amount of coconut flavor and sweetness. I followed this recipe exactly, but omitted the glaze due to a time constraint.
Karmatose
see 10 more reviews
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RECIPE SUBMITTED BY
chef_cmontes
- 1 Follower
- 8 Recipes
I am a stay-at-home mom with three children; 7-yr old Elora, 3 yr. old Gabriel and 2 yr. old Eden.I love baking for others. I have been cooking since age 8 and have loved it ever since, but have ventured out on my own recipes a few years ago. I find that with a little practice, you'll begin knowing what ingredients work best & goes a long way when making/testing your own recipes.
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