Description
This Coconut Poundcake is a moist and rich dessert with a tropical twist. With the perfect balance of buttery sweetness and coconut flavor, this cake is a delightful treat for any occasion. Its tender crumb and aromatic extracts make it a favorite among coconut lovers.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk.
- Fold in shredded coconut.
- Pour batter into prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, feel free to toast the shredded coconut before adding it to the batter.
- If you prefer a sweeter glaze, you can drizzle a simple coconut glaze over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes