Coconut Pound Cake - Steph

Coconut Pound Cake - Steph Recipe

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Stephanie Dodd


If you are a coconut lover, this cake is to die for. It is so moist and has so much flavor. Is even better the next day!


★★★★★ 5 votes

10 Min
1 Hr


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2 c
a/p flour
1 1/2 tsp
baking powder
1/2 tsp
1 c
butter, unsalted
2 c
large eggs, room temperature
1 c
whole milk
1 tsp
coconut extract
3 1/2 oz

How to Make Coconut Pound Cake - Steph


  • 1In bowl, whisk together the flour, baking powder, and salt. In separate bowl, on medium speed, cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time; mix well. Stir in milk, coconut extract, and coconut; add flour mixture and stir to combine.
  • 2Bake at 325 degrees in a tube pan. A bundt pan is not recommended and I am not sure the reason but a tube pan works great. Bake for one hour or until golden brown.
  • 3Cool in pan 5 - 10 minutes before removing. Drizzle with the following glaze once inverted.
    Glaze: 2 T. milk, 1/2 tsp. coconut extract, 1/2 - 1 cup powdered sugar. Mix all well and drizzle over cake. DELISH!!!!

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About Coconut Pound Cake - Steph

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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