[Recipes] Delightful Coconut Pound Cake

Hands-On Time: 25 mins | Total Time: 2 hrs 25 mins | Yield: 1 Bundt cake (12 servings)

This coconut pound cake has a subtle coconut taste and is incredibly rich, fluffy, and moist. Creaming the butter and sugar for eight minutes is the secret to its rise without the use of baking soda or powder. With a silky glaze and extra coconut on top for taste and texture, this cake is ideal for a special occasion or as a sweet treat.

Ingredients

For the cake:

• 2 cups granulated sugar
• 2 cups (4 sticks) unsalted butter, at room temperature, plus more for greasing pan
• 8 large eggs, at room temperature
• 3 ¼ cups cake flour
• 1 teaspoon kosher salt
• 1 ¼ cups unsweetened shredded coconut, divided

For the glaze and topping (optional):

• 1 ½ cups powdered sugar
• 2 to 3 tablespoons whole milk, as needed
• ¼ cup unsweetened shredded coconut

Directions

Step 1: Set the oven temperature to 325°F. Apply ¼ cup of shredded coconut to the inside of a 12-cup Bundt pan after greasing it with butter and tapping out any excess.

Step 2: Using an electric mixer set at medium-high speed, beat the butter and granulated sugar together for approximately eight minutes, or until the mixture is pale and fluffy.

Step 3: Turn the speed down to medium-low and beat in the eggs one at a time, scraping down the sides of the bowl as necessary, until they are all mixed. When you add the flour, the mixture will come together even if it may appear fractured.

Step 4: Beat just until mixed, then gradually add the flour and salt while lowering the speed to low. Add 1 cup of the coconut shreds and fold.

Step 5: Smooth the top of the batter after pouring it into the Bundt pan.

Step 6: The cake should be golden and a toothpick inserted in the center should come out clean after 50 to 55 minutes of baking.

Step 7: After 15 minutes of cooling in the pan, turn the cake over onto a wire rack to finish cooling, which should take an hour or so.

Step 8: In a separate dish, whisk together 2 tablespoons milk and powdered sugar until smooth to make the glaze. To achieve a pourable glaze consistency, add the remaining 1 tablespoon of milk, 1 teaspoon at a time, if necessary.

Step 9: After the cake has cooled, cover it with glaze and garnish it with ¼ cup of coconut shreds.

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