How to make a Coconut Pound Cake from scratch

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often cheaper.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is usually less expensive.

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened options reduce sugar intake, while coconut flakes can be more affordable.

Preheat oven to 325°F (163°C).

Sift together 3 cups of cake flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt in a medium bowl.

In a separate bowl, combine 1 cup of coconut milk, 1/3 cup of sour cream, 2 teaspoons of vanilla extract, 2 teaspoons of butter extract, and 2 teaspoons of coconut extract (or almond extract). Stir until combined.

In a stand mixer with a paddle attachment, add 3 sticks of unsalted butter, 3 cups of sugar, and 1/4 cup of canola oil. Mix on low speed to incorporate, then increase to high speed for 5 minutes, scraping down the sides of the bowl as needed.

Add 5 large eggs one at a time, mixing on medium speed after each addition.

Gradually add 1 cup of the cake flour mixture and 1/2 cup of the coconut milk mixture, mixing on low speed until combined. Repeat this process two more times, alternating between the flour and milk mixtures.

Spray a 10-inch diameter tube pan with non-stick baking spray and pour the batter into the pan, spreading it evenly.

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely before flipping it out of the pan.

To make the icing, combine 1 and 1/2 cups of confectioner's sugar, 4 tablespoons of melted unsalted butter, 5 tablespoons of warm coconut milk, 1/4 teaspoon of vanilla extract, 1/4 teaspoon of butter extract, and 1/4 teaspoon of coconut or almond extract in a bowl. Whisk until creamy and smooth.

Pour the icing over the cooled cake and spread it with a spatula, adding flaked coconut on top and around the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens