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Coconut Poundcake

This Coconut Poundcake is a delicious, moist dessert that brings together the rich, buttery texture of a classic pound cake with the tropical sweetness of coconut. The combination of coconut extract, coconut milk, and shredded coconut creates a fragrant, flavorful cake that’s perfect for any occasion. Whether served with tea, as a snack, or as a sweet end to a meal, this coconut poundcake is sure to be a favorite.

Ingredients

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1 cup shredded coconut

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and coconut extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Start and end with the dry ingredients.
5. Fold in Shredded Coconut: Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

Servings and Timing

• Servings: This recipe makes about 12 servings.
• Prep Time: 15 minutes
• Cooking Time: 60-70 minutes
• Total Time: 1 hour 15 minutes

Variations

• Glaze: Drizzle a simple coconut glaze over the cooled cake by combining powdered sugar, coconut milk, and a splash of coconut extract.
• Add Fruit: Add chopped pineapple, mango, or even dried fruit like raisins or cranberries for an added layer of flavor.
• Chocolate Chip Coconut Poundcake: Fold in a cup of mini chocolate chips to the batter for a chocolatey twist on this tropical cake.
• Gluten-Free Version: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Store the coconut poundcake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, wrap the cake tightly in plastic wrap and store it in the fridge for up to 5 days.
• Reheating: This cake is delicious served at room temperature, but if you’d like it warm, simply heat a slice in the microwave for 10-15 seconds.

10 FAQs

1. Can I use salted butter instead of unsalted butter?
   It’s best to use unsalted butter to control the amount of salt in the recipe. If you use salted butter, omit the added salt.
2. Can I make this cake without coconut extract?
   You can omit the coconut extract, but the cake will have a slightly less intense coconut flavor.
3. Can I use sweetened shredded coconut instead of unsweetened?
   Yes, sweetened shredded coconut can be used, but keep in mind the cake may be a bit sweeter.
4. Can I make this cake in a bundt pan?
   Yes, you can use a bundt pan, but adjust the baking time, as it may need a few extra minutes due to the increased surface area.
5. How do I know when the cake is done baking?
   Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
6. Can I substitute coconut milk with regular milk?
   While coconut milk adds a rich coconut flavor, you can substitute it with regular milk or another plant-based milk if desired.
7. Can I freeze this coconut poundcake?
   Yes, you can freeze the cooled cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then place it in a freezer bag.
8. How should I thaw the frozen coconut poundcake?
   To thaw, place the wrapped cake in the refrigerator overnight or leave it at room temperature for a few hours before serving.
9. Can I add nuts to this cake?
   Yes, adding chopped macadamia nuts or pecans would complement the coconut flavor wonderfully.
10. Can I use a hand mixer instead of an electric mixer?
    Yes, a hand mixer works just fine for this recipe, or you can mix by hand if you prefer.

Conclusion

Coconut Poundcake is the perfect combination of a rich, buttery cake and the tropical essence of coconut. Whether you’re serving it for a special occasion or as an everyday treat, it’s sure to delight your taste buds with every bite. The simplicity of the ingredients and the ease of preparation make this cake a go-to dessert, and the addition of shredded coconut throughout adds texture and flavor that everyone will love. Enjoy this coconut-infused delight with a cup of tea, coffee, or as a sweet finish to any meal!

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