Delicious Coconut Pound Cake Recipe for Foodies
Gather round, fellow food enthusiasts! Are you ready to embark on a culinary journey that will transport you straight to the tropical paradise? Let me introduce you to my latest creation: the Coconut-Layered Pound Cake. This cake is unlike any other. It’s moist, fluffy, and layered with creamy coconut goodness in every bite.
But why coconut, you may ask? Well, coconut is one of those flavors that takes you on an exciting adventure with every scoop. The fresh and aromatic smell of shredded coconut is enough to make your taste buds dance with delight! Plus, the taste of coconut has been known to reduce stress, boost metabolism, and improve heart health. All the more reason why this Coconut-Layered Pound Cake should be your go-to cake recipe for your next celebration or even just to treat yourself on a jolly day.
One thing for sure is that this recipe will not disappoint! Not only is it a crowd-pleaser, but it’s also easy to make and budget-friendly too. So turn up that Caribbean-inspired playlist and let’s get baking!
Why You’ll Love This Recipe
If you’re looking for a cake recipe that would truly satisfy your sweet cravings, then this coconut-layered pound cake is an absolute must-try. Not only does it capture the essence of British cuisine, but it’s also bursting with the creamy and nutty goodness of coconut in every bite.
One of the reasons why you’ll love this recipe is its unique combination of ingredients. It perfectly blends sweetened condensed milk, shredded coconut, and flaked coconut to create a creamy and delicious coconut layer cake that’s nothing like any other. The secret ingredient that takes this recipe to another level is the cream cheese frosting, which adds a tangy flavor to balance out the cake’s sweetness.
Furthermore, this cake is perfect for any occasion – whether it’s a birthday party or an afternoon tea with friends. Its rich and velvety texture will make your taste buds dance with joy, making it a guaranteed crowd-pleaser.
The best part about this recipe is how easy it is to make. With just a few simple steps, you’ll have a moist and buttery pound cake that looks professionally baked. Be sure not to skip the toasted coconut flakes on top as they add a crunchy texture and enhance the overall flavor of the cake.
In conclusion, this coconut-layered pound cake recipe is a dream come true for all dessert lovers out there. Its unique flavor profile, versatility, and easy preparation make it a perfect choice for any occasion. So why not give it a try? You won’t be disappointed!
Ingredient List
Cake Ingredients:
- 16 ounces unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
Coconut Layer Ingredients:
- 2 cups flaked coconut, toasted
- 1/2 cup chopped almonds, toasted
Cream Cheese Frosting Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup coconut cream (or substitute heavy cream)
- 1/2 cup shredded coconut, toasted
Optional Toppings:
- White chocolate chips
- Chocolate fudge frosting
The Recipe How-To
Now that we have covered the reasons for why you will love this recipe and the list of ingredients needed for it, let’s dive into how to make this Coconut-Layered Pound Cake. Follow each of these steps carefully and soon you will have a delicious treat to share with friends and family.
Step 1: Preheat the oven and prepare cake pans
First, preheat your oven to 350°F. Then, in a 9×13 inch baking dish, coat the bottom and sides with cooking spray or butter.
Step 2: Mix together the cake batter
In a large mixing bowl, beat 1 cup of unsalted butter until creamy using an electric mixer. Add 2 cups granulated sugar gradually, then add 4 large eggs, one at a time. Continue beating until you get a fluffy texture. Next, mix in 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Finally, add ½ cup coconut cream and mix until all of the ingredients are fully combined.
Step 3: Layer the Cake
Spread half of the batter in the prepared pan. Sprinkle on top of this layer; 1 cup sweetened flaked coconut, sliced almonds, and chocolate chips. Pour over this layer; two cans of sweetened condensed milk.
Next, pour the remaining batter on top of this layer carefully.
Tip: To make sure everything is evenly distributed throughout each layer without mixing up those layers,try covering all sprinklings with few spoons of batter before pouring condense milk so they won’t float on top.
Step 4: Bake the Cake
Bake for approximately 50 minutes or until a toothpick inserted near the center comes out clean.
Step 5: Cool and Serve
Once finished baking, remove from oven and let it cool. Then, cut and serve your Coconut-Layered Pound Cake for all to enjoy!
Tip: You can add a dollop of whipped cream or cream cheese frosting on top of this cake before serving, if desired.
Substitutions and Variations
If you’re feeling adventurous or want to mix things up a bit, there are plenty of substitutions and variations you can make to this Coconut-Layered Pound Cake recipe.
Firstly, if you’re not a fan of cream cheese frosting, you can try swapping it out for a white chocolate bundt frosting instead. This will give the cake a sweeter and richer taste that will perfectly complement the coconut flavors.
If you’re looking to make the recipe more health-conscious, you could try using coconut oil instead of butter or unsalted butter rather than salted. This will give the cake a lighter and fresher feel to it and adds an extra depth of flavor.
Alternatively, consider adding other toppings such as chocolate chips or toasted nuts like almonds or pecans. The nuts will add an additional crunch to the cake, while the chocolate chips offer a sweet surprise in every bite.
For those with dietary restrictions, try substituting in gluten-free flour or almond flour for a nuttier taste. You can also consider using coconut milk, which is dairy-free and adds an extra layer of rich creaminess to the cake.
Finally, if you’re looking for something more creative, why not try making a lemon coconut variation? Simply add 2 teaspoons of lemon juice and 1 teaspoon of lemon zest into the mix when making the cake batter. Then top with some extra shredded coconut flakes and voila! You’ve got an entirely new cake with delicious flavor additions that keep things interesting.
The possibilities for substitutions and variations are endless; experiment with new ingredients and let your creativity run wild.
Serving and Pairing
This Coconut-Layered Pound Cake is a fantastic dessert for any occasion. It’s perfect as a centerpiece for a birthday party or as an afternoon treat with a cup of tea. When it comes to serving, you could slice the cake into individual portions or serve larger slices if feeding a crowd. Add some creamy Coconut Cream Cheese Frosting on top and around the sides, then sprinkle with flaked coconut or chopped almonds to make it look extra impressive.
For pairing, this cake goes really well with a variety of drinks. For a warm drink that complements the coconut flavor, try serving this cake alongside a hot cup of coffee or tea. If you prefer something cold, pair it with a refreshing glass of coconut water or chilled milk.
If you want to take the pairing to the next level, try serving this Coconut-Layered Pound Cake with other complementary flavors. You could try combining it with some Lemon Coconut Pound Cake for a zesty twist, or pair it with a White Chocolate Bundt Cake for a sweeter option. The possibilities are endless, so get creative and experiment until you find your favorite combination.
In conclusion, this Coconut-Layered Pound Cake is versatile and can be served in many different ways to suit your taste buds. With its sweetened shredded coconut layers and creamy cream cheese frosting, this cake is sure to be a hit with everyone who tastes it. So go ahead and indulge in this delicious cake paired with your favorite drink!
Make-Ahead, Storing and Reheating
This Coconut-Layered Pound Cake is a delightful dessert that can be made ahead and stored for later use. This pound cake is perfect to make when you have guests coming over or to enjoy on a lazy Sunday afternoon. Since this cake is so versatile, you can make it ahead of time and store it for later use.
If you want to make this cake ahead of time, be sure to store it properly to maintain its quality. First, let the cake cool completely before storing it. Next, wrap it tightly with plastic wrap or foil and then store it in an airtight container or resealable bag. You can store this layered pound cake at room temperature for 1-2 days, but if you want to keep it longer, store it in the refrigerator for up to one week.
When reheating the cake, you should remove it from the fridge and allow it to come back to room temperature naturally. Once the cake has returned to room temperature, you can slice and serve it as desired. Alternatively, you can also reheat slices of the cake in the microwave for 10-15 seconds or in a warm oven for a few minutes.
If you’re feeling extra creative, try turning this Coconut-Layered Pound Cake into other variations of cakes such as a white chocolate bundt or even a sponge loaf cake. The sky’s the limit when it comes to creativity with this pound cake recipe.
Whether enjoyed fresh from the oven or saved for later use, this Coconut-Layered Pound Cake is sure to satisfy your sweet tooth and leave you craving more!
Tips for Perfect Results
Achieving the perfect texture and flavor in your Coconut-Layered Pound Cake can be quite challenging, especially for novice bakers. However, with a few helpful tips, anyone can make an outstanding cake that’s moist, decadent, and bursting with the flavors of coconut. Here are some key tips to keep in mind as you recreate this recipe:
Begin by measuring your ingredients accurately. Baking is all about precision and any deviation from the recipe can drastically affect the outcome. Use measuring cups or a kitchen scale if possible to ensure that you get the right proportions of each ingredient.
Before assembling your cake, ensure that all your ingredients are at room temperature. When eggs and butter are at room temperature, they mix together more easily which results in a smoother batter. The cream cheese frosting will also be much easier to make if it’s not too cold.
When mixing your batter, avoid over-mixing the flour mixture after you’ve added it to the wet ingredients. Over-mixing leads to the formation of too much gluten resulting in a tougher cake rather than a soft one.
Also, when baking your cake, avoid opening the oven door too often as this allows heat to escape from the oven which slows down cooking time and negatively affects the rise.
Lastly, let your cake cool properly before slicing it into layers. When still warm, it tends to crumble more easily which may break its delicate texture.
With these tips in mind, you can create a delectable Coconut-Layered Pound Cake that would undoubtedly be a crowd-pleaser at any gathering.
FAQ
Before we wrap up this recipe article, I would like to address some frequently asked questions about this coconut-layered pound cake. It is important to understand the recipe as much as possible to ensure that you achieve the best results for your baking session. With that said, let’s dive into some of the common questions that you might have.
What is Elvis Presley pound cake?
A cake that held great significance for Elvis Presley was a pound cake made by his childhood friend, Janelle McComb. The Sterns obtained the recipe from McComb back in 1987, on the 10th anniversary of Elvis’s passing. Every Christmas, McComb would bake two loaves of this pound cake for Elvis and bring them to Graceland.
Why is pound cake so dry?
There are a few things that could cause your cake to turn out dry. Over-baking the cake is one possible culprit. Another could be using too much flour, or not enough butter or sugar. If you find yourself with a dry cake, there are a few things you can try. One option is to lower the oven temperature if you think the cake is getting too hot. Alternatively, you could try taking the cake out of the oven a bit sooner to prevent it from drying out.
What is the Tom Cruise cake?
Get ready for a sweet treat that’s sure to make your taste buds dance with joy! The Copycat Tom Cruise Cake has a sour cream pound cake base with a hint of coconut and vanilla extracts, then filled with delicious flakes of coconut and white chocolate chips. To top it off, the cake gets a dollop of cream cheese frosting and a sprinkling of toasted coconut flakes.
Bottom Line
In conclusion, this Coconut-Layered Pound Cake Recipe is a must-try for all dessert lovers who enjoy the creamy and tropical taste of coconut. With its rich layers of cake and sweetened condensed milk, topped with flaked coconut and cream cheese frosting, this recipe is guaranteed to leave your taste buds amazed.
Not only is this recipe delicious, it’s also versatile. You can add in your own variations or substitutions such as chopped almonds or chocolate chips to make it your own. This layered pound cake can be the perfect addition to any occasion – from birthday celebrations to special gatherings with friends.
Moreover, the make-ahead and storing tips mentioned will ensure that you have fresh and tasty cake every time you want to indulge in its goodness. And don’t forget the tips for perfect results – always helpful when trying out a new recipe!
So what are you waiting for? Try out this Coconut-Layered Pound Cake Recipe today, and impress your friends and family with your baking skills. Who knows, maybe Tom Cruise will even show up at your door asking for a slice!
Coconut-Layered Pound Cake Recipe
Ingredients
- 16 ounces frozen pound cake
- 14 ounces sweetened condensed milk
- 2 2/3 cups flaked coconut
- 1/2 cup almonds, chopped and toasted
- 1 cup chocolate fudge frosting (I like Duncan Hines Dark Chocolate Fudge Frosting)
Instructions
- Cut cake horizontally into 4 layers.
- In a small bowl, combine the milk, coconut and almonds.
- Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
- Repeat layers so that the top ends frosted. Enjoy!
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.