There’s something comforting about the smell of baked goods wafting through the air, especially when it’s the warm, toasty scent of coconut mingling with butter in a cozy kitchen. This Toasted Coconut Pound Cake holds a special place in my heart, evoking memories of family gatherings where laughter blended with the clinking of dessert plates. It’s a slice of nostalgia that brings everyone back to the table.
Why make this recipe?
This Toasted Coconut Pound Cake isn’t just a treat; it’s a hug in the form of dessert. Rich, buttery, and infused with the delightful crunch of toasted coconut, it’s perfect for special occasions or a quiet afternoon spent reminiscing over a cup of tea. It’s a recipe that has graced our family gatherings for generations, embodying love and warmth in every slice.
How to make Toasted Coconut Pound Cake
Ingredients:
- 3/4 cup unsalted butter (room temperature, plus more for pan)
- 2 cups all-purpose flour (spooned and leveled, plus more for pan)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk (divided)
- 1 1/2 cups sweetened shredded coconut (toasted, divided)
- 1 cup confectioners’ sugar
Directions:
- Start by preheating your oven to a warm 350 degrees. Grease and flour a loaf pan, ensuring every nook and cranny is covered — we want that cake to slide out with ease!
- In a bowl, whisk together the flour, baking powder, and fine salt. These gentle ingredients lay the foundation for our lovely cake.
- In a large mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar together on medium-high until the mixture is light, fluffy, and full of love. Don’t forget to scrape down the sides of the bowl; we want every bit of that sugary goodness incorporated.
- Add the pure vanilla extract, then crack in the eggs, one by one, beating well after each addition, and scraping the bowl until it’s all perfectly blended.
- With your mixer on low, gradually add the flour mixture in three additions, alternating with two half-cup portions of buttermilk. This rhythm will help create a tender crumb. Mix until just combined, then lovingly fold in 1 1/4 cups of the toasted coconut with a rubber spatula.
- Pour the batter into your prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Your home will begin to smell utterly divine!
- Once baked, let the cake cool in the pan for a bit before gently transferring it to a wire rack to cool completely.
- For the finishing touch, whisk together the confectioners’ sugar and remaining 2 tablespoons of buttermilk. Drizzle this sweet glaze over your cooled cake while sprinkling the last 1/4 cup of toasted coconut on top.
How to serve Toasted Coconut Pound Cake
This pound cake is delightful served on its own, but it pairs beautifully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Slice it up and share it with family and friends during afternoon tea, or enjoy a quiet piece while flipping through your favorite recipe book.
How to store Toasted Coconut Pound Cake
Keep your precious pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature, where it will stay moist for up to four days. If you find yourself with leftovers (though it’s hard to resist!), you can refrigerate it for about a week or freeze individual slices for when you need a sweet pick-me-up.
Tips to make Toasted Coconut Pound Cake
- Make sure your butter is at room temperature for the best mixing results.
- Toasting the coconut enhances its flavor, so take the time to do this step — the extra crunch is absolutely worth it!
- Don’t rush the mixing process; the more air you incorporate, the lighter your cake will be.
Variations
For a tropical twist, consider adding a splash of coconut extract or even small pieces of pineapple for that extra flair. You could also incorporate lemon zest for a tangy juxtaposition to the sweetness of the cake.
FAQs:
1. Can I use unsweetened coconut instead?
Absolutely! While sweetened coconut offers a delightful sweetness, unsweetened coconut can provide a more subtle flavor. Just remember to adjust the sugar slightly.
2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour for a 1:1 gluten-free baking blend. Be sure to check that your baking powder is also gluten-free.
3. Is there a dairy-free option for the buttermilk?
Yes! You can make your own dairy-free buttermilk by mixing plant-based milk (like almond or coconut milk) with a tablespoon of vinegar or lemon juice and allowing it to sit for a few minutes before using.
Baking this Toasted Coconut Pound Cake is more than just making a sweet treat; it’s about creating memories and sharing joy around the table. There’s something magical about food that brings us together, whether it’s a sunny afternoon or a rainy day. So, gather your loved ones, share a slice, and let the sweetness of life mingle around your family’s kitchen. Happy baking!
Toasted Coconut Pound Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, and fine salt.
- In a large mixing bowl, beat the room temperature butter and granulated sugar until light and fluffy.
- Add the pure vanilla extract and eggs one by one, mixing well after each addition.
- Gradually add the flour mixture in three additions, alternating with the buttermilk until just combined.
- Fold in 1 1/4 cups of toasted coconut gently with a rubber spatula.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for a bit before transferring it to a wire rack to cool completely.
- Whisk together the confectioners' sugar and the remaining 2 tablespoons of buttermilk, and drizzle over the cooled cake.
- Sprinkle the last 1/4 cup of toasted coconut on top.