Home Desserts Coconut Cream Pound Cake w/ Toasted Coconut Glaze
1 Hours, 40 Minutes Easy

Coconut Cream Pound Cake w/ Toasted Coconut Glaze

Jump to Recipe

The first American cookbook, American Cookery, included a recipe for pound cake. Published in 1785, author Amelia Simmons called for “one pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes.”

Other than the absurdly short recommended bake time, the recipe hasn’t changed much over the past 200 or so years. Today, not all recipes use exactly a pound of each ingredient, but the 1:1 ratio is often called for. Many recipes also call for more than the traditional six ingredients (if you consider “spices” the equivalent to “salt”), but with the exception of the added key lime ingredients I followed Simmons’ recipe closely. I used 5 egg yolks and 5 whole eggs instead of 10 whole eggs to compensate for the added liquid from the coconut cream.

You could use coconut milk in this recipe instead of coconut cream, but I prefer the richness coconut cream provides. They are made of the same ingredients (coconut and water), and comparatively, coconut cream has more coconut and less water, which means a higher fat content. This higher fat content adds more richness to the entire pound cake, and for that reason, you should want to use coconut cream if you can find it.

Coconut Cream Pound Cake

0.0 from 0 votes
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes
Total time

1

hour 

40

minutes

A buttery and sweet pound cake infused with coconut cream and topped with a toasted coconut glaze

Ingredients

  • 2 cups butter, softened

  • 10 large eggs (5 yolks + 5 whole)

  • 3 1/2 cups flour

  • 3 1/2 cups sugar

  • 3/4 cup coconut cream

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • Toasted Coconut Glaze
  • 1 cup powdered sugar

  • 1 tablespoon coconut cream

  • 1 tablespoon milk

  • 2 cups shredded coconut

Directions

  • Preheat oven to 350°. Generously grease a 9″ x 5″ loaf pan with butter and flour.
  • In a large mixing bowl, with an electric mixer, beat room temperature butter well until it is smooth and creamy. Use a spatula to scrape down the sides of the bowl as necessary.
  • Add sugar and beat well (1-2 minutes) until the butter and sugar mixture is light and fluffy. Use a spatula to scrape down the sides of the bowl as necessary.
  • In a separate bowl, combine the eggs, eggs yolks, coconut cream and vanilla. Slowly pour this mixture into the butter and sugar mixture while mixing on a low speed. Use a spatula to scrape down the sides of the bowl as necessary. Once fully incorporated, turn the speed on the mixer up to high and beat well for 1-2 minutes.
  • Turn the speed down to the low. Slowly incorporate the flour while mixing on a low speed. Use a spatula to scrape down the sides of the bowl as necessary. (You may need to mix by hand at this point if the batter becomes too thick. This recipe makes a lot of batter, so make sure you are using a large mixing bowl). Continue mixing for another minute or so until everything is well combined.
  • Pour batter and spread evenly into a 9″ x 5″ loaf pan. This makes enough batter that you could also use stretch it to 13″ x 5″ loaf pan or bundt cake if you prefer.
  • Transfer to the preheated oven and bake for 1 hour and 20 minutes. You’ll know it’s finished cooking when a knife comes out mostly clean after piercing the center of the cake. Let cool for 20-30 minutes before removing from the pan. If greased properly with butter and flour, the cake should slide smoothly out of the pan.
  • Evenly spread out the shredded coconut on a sheet pan. Toast in the 350° oven until golden brown, about 5-7 minutes.
  • In a bowl, mix together the powdered sugar, coconut cream, and milk. Mix until the sugar fully dissolves and a thick glaze forms. Fold in the toasted coconut flakes. Pour over the cooled pound cake and serve.

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

Leave a Comment

Your email address will not be published. Required fields are marked *

*