Coconut Poundcake

Coconut Poundcake is a delicious, moist dessert that combines the richness of butter with the tropical flavor of coconut. With a tender crumb and a lightly sweet flavor, this cake is perfect for tea time, celebrations, or simply enjoying with a cup of coffee. Its golden exterior and soft, fluffy interior make it a favorite for coconut lovers.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup shredded coconut

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla and coconut extracts for added flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk, until everything is well combined.
5. Add Coconut: Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Total Time: 1 hour 25 minutes (including baking and cooling)

Variations

• Coconut Glaze: For extra coconut flavor, drizzle a simple coconut glaze (made with powdered sugar, coconut milk, and a little vanilla extract) over the cooled poundcake.
• Add Fruit: Try adding chopped pineapple or dried fruits like cranberries to the batter for a tropical twist.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this coconut poundcake.

Storage and Reheating

• Storage: Store the poundcake in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to a week.
• Reheating: To enjoy the cake warm, heat individual slices in the microwave for about 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

10 FAQs

1. Can I use salted butter instead of unsalted butter? It’s best to use unsalted butter in this recipe, as it gives you more control over the salt content.
2. Can I make this cake without coconut extract? While coconut extract enhances the flavor, you can substitute it with more vanilla extract if needed.
3. Can I use sweetened shredded coconut instead of unsweetened? Yes, you can use sweetened shredded coconut, but be mindful of the additional sugar it may add to the cake.
4. Can I use whole milk instead of buttermilk? Buttermilk gives a tangy flavor and helps make the cake moist. If you don’t have buttermilk, you can use whole milk with a tablespoon of vinegar or lemon juice as a substitute.
5. Can I make this cake ahead of time? Yes, the cake can be made a day ahead. Simply store it in an airtight container to keep it fresh.
6. Is there an alternative to the loaf pan? If you don’t have a loaf pan, you can use a bundt pan or a round cake pan, but adjust the baking time accordingly.
7. Can I freeze this cake? Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
8. Can I make mini versions of this poundcake? Yes, you can use mini loaf pans. Just reduce the baking time to 40-50 minutes, checking with a toothpick.
9. Can I add nuts to the cake batter? Yes, you can fold in chopped nuts like pecans or walnuts for added texture and flavor.
10. How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.

Conclusion

Coconut Poundcake is a rich, buttery dessert with a tropical twist that is sure to satisfy any sweet tooth. Its moist, dense texture and the perfect balance of coconut and vanilla flavors make it a delightful treat for any occasion. Whether enjoyed on its own or paired with a coconut glaze, this cake is a simple yet impressive dessert that will quickly become a family favorite.

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