Coconut Pound Loaf Cake. Light, soft, and oh so delicious! Really easy recipe with great results every time
This is such a delicious and popular coconut pound cake recipe. Once you've tried this recipe, I am sure you will make it time and time again.
The recipe itself is very easy to follow, just prepare all your ingredients and add step by step. For the baking time, please do check after 50 minutes as everyone's ovens can vary so much.
The texture of this coconut pound loaf cake is a fine crumb and very moist. The flavor is simply wonderful, packed with coconut, it's a perfect cake to go with a cup of tea!
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This coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn't any loss of quality once defrosted.
We've got a lot of pound cake recipes, with all different flavors and textures so make sure you check them out. There's a cake to suit everyone!
If you're looking for a few recipes to make for an Afternoon Tea, try our Traditional English Tea Loaf. It's always popular and really easy to make too!
So here's the recipe for my Moist Coconut Pound Loaf Cake, and please enjoy!
You will need a loaf tin, mine measures 30cm x 12 cm, and 8cm deep. (12 inch pan). The batter will also fit in a 9 inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.
Table of Contents 📋 hide
1) Ingredients
2) Instructions
3) Recipe Card
4) Moist Coconut Pound Loaf Cake
5) Loaf Cake Recipes
Ingredients
The Cake Batter
- 175 g or ¾ cup softened butter
- 175 ml or ¾ cup coconut milk
- 290 g or 1 ½ cups regular sugar
- 3 eggs (lightly beaten)
- 225 g or 1 ¾ cups Plain / All purpose flour (sieved)
- 1 ½ Teaspoons baking powder
- ½ Teaspoon salt
- 6 Tablespoons desiccated / shredded coconut
The Topping
(Optional but gives the cake an extra hit of coconut!)
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved.
The cake does already contain a lot of sugar but some of you have a very sweet tooth!
Instructions
1. Heat oven to 160c, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin, or use our amazing homemade pan release to coat the inside of the tin.
We would recommend this method for all patterned baking pans!
2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.
If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes, check after 1 hour.
Please note, if using a Bundt tin, cook time is 45 minutes.
Do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. Have a cup of tea whilst your coconut pound cake is baking and giving off those lovely aromas in your kitchen!
8. When the cake is done, take it out of the oven and leave in the cake tin until cool.
Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.
Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake.
Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
And there you have our lovelyMoist Coconut Pound Loaf Cake.
We'd love to hear from you and what you thought of our moist coconut pound loaf cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Moist Coconut Pound Loaf Cake
Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!
Ingredients
- 175 g or ¾ cup softened butter
- 175 ml or ¾ cup coconut milk
- 290 g or 1 ½ cups regular sugar
- 3 eggs (lightly beaten)
- 225 g or 1 ¾ cups Plain / All purpose flour (sieved)
- 1 ½ Teaspoons baking powder
- ½ Teaspoon salt
- 6 Tablespoons desiccated / shredded coconut
The Topping:
- 4 Tablespoons Coconut Milk
- 1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
- **** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
Instructions
- Heat oven to 160c,300F. Grease and line your baking tin.
- ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
- Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
- Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour.
- Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes, check after 1 hour ***** Please note, if using a Bundt tin, cook time is 45 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
- Have a cup of tea!
- When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.
- Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
- Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
Portable Bread Box with Handle Loaf Cake Container Plastic Rectangular Food Storage Keeper Carrier 13inch Translucent Dome for Pastries, Bagels, Bread Rolls, Buns or Baguettes (Pink)
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche.
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 569Total Fat: 28gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 347mgCarbohydrates: 79gFiber: 1gSugar: 58gProtein: 6g
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