Toasted coconut pound cake is a delightful dessert that combines the rich, buttery flavor of pound cake with the sweet and nutty taste of toasted coconut. Here’s a recipe for you to enjoy:
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup full-fat sour cream
For the Toasted Coconut Topping:
- 1 1/2 cups sweetened shredded coconut
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (12-cup) Bundt pan or tube pan.
2. Toast the Coconut:
- Spread the shredded coconut on a baking sheet in an even layer.
- Place the baking sheet in the preheated oven and toast the coconut for about 5-7 minutes, or until it turns golden brown. Keep a close eye on it, as coconut can burn quickly. Stir or shake the pan occasionally for even toasting. Once toasted, remove the coconut from the oven and let it cool.
3. Make the Pound Cake:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
4. Add Toasted Coconut:
- Gently fold in 1 cup of the toasted coconut into the batter, reserving the remaining coconut for later.
5. Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
6. Cool and Glaze (optional):
- Allow the cake to cool in the pan for about 15-20 minutes, then remove it from the pan and let it cool completely on a wire rack.
- If desired, you can make a simple glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
7. Finish with Toasted Coconut:
- Sprinkle the remaining toasted coconut over the glazed cake for extra flavor and decoration.
8. Serve:
- Slice and serve your delicious toasted coconut pound cake. Enjoy!
This cake is perfect for special occasions or as a sweet treat with a cup of tea or coffee. The toasted coconut adds a lovely crunch and nutty flavor to the classic pound cake.
