Imagine sinking your fork into a slice of pure heaven - a moist, decadent Coconut Pound Cake that promises to be the most irresistible dessert you've ever tasted! This isn't just any ordinary cake; it's a luxurious tropical escape wrapped in a buttery, coconut-infused masterpiece that will make your kitchen smell like a slice of paradise. Whether you're a baking novice or a seasoned pro, this Ella Merrill-inspired recipe will become your new go-to dessert that's guaranteed to impress friends, family, and even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
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 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
- Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed. Beat for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Stir in vanilla extract and coconut extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Gently fold in the shredded coconut using a spatula, distributing it evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
- Once cooled, you can optionally dust with powdered sugar or drizzle with a coconut glaze before serving.
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use a toothpick test to check doneness, looking for moist crumbs rather than a completely dry pick.
- For extra coconut intensity, toast some of the shredded coconut before folding into the batter.
- Let the cake cool completely before slicing to maintain its delicate structure.
- Store the cake in an airtight container at room temperature for up to 4-5 days.
- For a more decadent presentation, consider adding a coconut glaze or cream cheese frosting.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 75g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 165mg
