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Glazed Coconut Pound Cake

Glazed and topped with shredded coconut, this pound cake is a treat! With a hint of vanilla and lime zest, this is a refreshing and flavorful take on the pound cake.
  • Servings: 8-12
  • Prep Time: 20 minutes
  • Cook Time: 1 hour to 1 hour 5 minutes for large loaf, 45 to 50 minutes for mini loaf

Ingredients

Cakes

  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1¾ cups sugar 3 large eggs
  • 2 teaspoons coconut extract 1 teaspoon grated lime zest
  • ½ teaspoon vanilla bean paste or vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder 1 teaspoon kosher salt
  • ¾ cup buttermilk
  • 1 cup sweetened shredded coconut

Glaze

  • 1½ cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut

Directions

1. Preheat the oven to 350°F. Grease and flour one 9 x 5-inch loaf pan and one 5 x 3-inch mini loaf pan.
2. For the cakes: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract, lime zest, and vanilla.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. On low speed, add the flour mixture to the butter mixture in
3 batches, alternating with the buttermilk in 2 batches, beating until combined. Fold in the coconut.
5. Pour the batter into the loaf pans. Bake until the cake is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes for the large loaf and 45 to 50 minutes for the mini loaf.
6. Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto a wire rack and let cool completely.
7. For the glaze: Whisk together the confectioners’ sugar, cream, vanilla, and coconut extract until smooth and pourable. Drizzle the glaze over the cakes and top with the coconut. Slice and serve.

 

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