Grandma’s Easy Triple Coconut Pound Cake Recipe

This recipe by DarlenesTable is seriously so good that you can eat it every day and any time you want. This is the perfect cake to serve to your family after a savory and heavy dinner or you can also serve this at parties, special occasions, or even holidays. You should definitely check this out and see for yourself, I’m sure you’ll love this recipe just as much as I do!

Ingredients:

• 1½ sticks or 12 tbsp of unsalted butter, at room temperature
• 1 cup of granulated sugar
• 2 large eggs, at room temperature
• 1¾ cups of all-purpose flour
• 1 tsp of baking powder
• ¼ tsp of baking soda
• ½ tsp of salt
• 1 cup of full-fat unsweetened coconut milk
• 1 tsp of vanilla extract
• ½ tsp of coconut extract
• 1 cup of shredded sweetened coconut

Glaze

• 1½ cups of powdered sugar
• 4-5 tbsp of coconut milk
• ¼ tsp of vanilla extract
• A pinch of salt
• Shredded sweetened coconut

Directions:

Step 1

Preheat your oven to 350°F, then grease a 9×5-inch loaf pan with nonstick cooking spray, and line it with parchment paper with an overhang on the sides. In the bowl of a stand mixer, add the butter and sugar, then beat them together for about 2 minutes until creamy, light, and fluffy, add the eggs one at a time and beat them well in between each addition.

Step 2

In a separate bowl, add the flour, baking powder, baking soda, and salt, and whisk them together until well combined, then add them to the cream mixture alternately with the coconut milk, vanilla, and coconut extracts, and continue to combine them until incorporated. Add the shredded coconut, then fold them together until combined, and pour the batter into the prepared pan.

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Step 3

Smooth out the top, then place it in the preheated oven, and allow it to bake for about 60 to 65 minutes or until the top is golden brown and a toothpick inserted at the center comes out clean. Let it cool down for about 10 minutes, then unmold and transfer it to a cooling rack, and allow it to cool down completely.

Step 4

In another mixing bowl, add the powdered sugar, vanilla extract, and coconut milk, then give them a good mix, and stir in the salt. Pour the glaze all over the top of the cooled cake, then spread it nicely, and sprinkle a generous amount of shredded coconut all over the top. Serve immediately or store in the fridge before serving, and enjoy!

*All these images are credited to DarlenesTable via YouTube. Give her channel a visit and subscribe for more!

Grandma’s Easy Triple Coconut Pound Cake Recipe