Moist Coconut Pound Loaf Cake
Moist Coconut Pound Loaf Cake. Light, soft, and oh sooooo delicious!
Moist Coconut Pound Loaf Cake. After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavourless, I decided to experiment and make my own recipe up with different flavour combinations to see if I could really get a moist cake. Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe for my Moist Coconut Pound Loaf Cake, and enjoy!
You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan) .The batter will also fit in a 9 inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.
Ingredients:
The Cake Batter:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
The Topping:
(Optional but gives the cake an extra hit of coconut!)
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
**** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
Instructions:
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded / desiccated coconut, and the rest of the coconut milk and flour.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1hr and 15 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 5 minutes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. Have a cup of tea!
8. When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn’t usually last that long! And there you have our lovely Moist Coconut Pound Loaf Cake.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s one I made for Christmas to take to a friend!
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Ingredients
- 3/4 cup or 175 g softened butter
- 3/4 cup or 175 ml coconut milk
- 1 1/2 cups or 290 g regular sugar
- 3 eggs (lightly beaten)
- 4 - 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
- 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
- 1 tsp baking powder
- 1/2 tsp salt
- (Optional but gives the cake an extra hit of coconut!)
- 4 Tablespoons Coconut Milk
- 1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
- **** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
Instructions
- Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin.
- ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
- Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
- Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded / desiccated coconut, and the rest of the coconut milk and flour.
- Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1hr and 15 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 5 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
- Have a cup of tea!
- When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
- Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
Anyone ever replaced butter with oil?
Do you use sweetened or unsweetened shredded coconut?
Hi.
I made the moist coconut cake and it’s was absolutely delicious. I ended up making it 3 times in 3 weeks.It’s a huge success with everyone.Thank you so much for sharing a wonderful recipe.
Isabella
Is there no vanillas Essence required for this cake?
This comment isn’t mine! The comment made on Oct. 29th IS my comment. I don’t know who this “Lisa” is or why she has my email.
My name is Lisa too. I couldn’t be having the same email ID as u. I am just a regular reader and would like to make this cake. All I want to know – is there no need for vanilla essence in this recipe? That’s all.
Hi Lisa, there’s no need for vanilla. If you add it, it will overpower the coconut flavour.
Hope that helps!
Isn’t this weird? Cyber gremlins. I think that no vanilla is necessary because coconut milk has such a rich flavor. (the other Lisa) 🙂
Excellent coconut cake…even folks that deny liking coconut love this! I had previously made the chocolate almond one & it was yummy. I even mailed both of the cakes to my children & they arrived in good condition. (I only used powdered sugar on top.) Thanks and I am now “following” you. 🙂
Hi Lisa, so glad you’re enjoying the recipes! Please do browse through all our pound cake recipes (I have LOTS!).
Have a wonderful weekend and thanks very much for following Lovefoodies 🙂
This was yummy….
I only added 150g sugar and added 45g of coconut instead of the 4 tablespoons and it was sweet enough for me and others said it was sweet enough also.
I would definitely make this again.
I really didn’t enjoy this at all. I didn’t find it very moist and very little actual coconut flavouring. Won’t be making this again
Made this cake today but had to increase my oven temp to 350 degrees F for another 10 minutes to bake completely. Maybe my oven isn’t as hot as yours? Very yummy with rave reviews from my hubby and kids. Definitely a repeat cake!
Made this cake s few times, lovely and most everyone enjoys it
Would it be okay if I leave the shredded coconut out of the cake? I like coconut flavor but not the texture of dried/shredded coconut.
Hi there! Yes indeed, it will be absolutely fine to leave out the shredded coconut. (I do that sometimes!)
I tried this for the first time today as a Fathers day gift for my hubby and it turned out FAB !!! Thank you for the reciepe . Del
Hi Del, so glad you enjoyed the cake!!
Just made it and it tastes great!
Made it in a bundt pan and greased it as well as I could, but still didn’t come out perfect. Maybe next time I’ll do the loaf pan, because it is definitely a ‘repeat’.
Hi Denise, so happy you enjoyed the cake. To be honest, I’ve never baked this in a bundt, so I appreciate your tips!
This recipe is great. I’ve added ground almonds just cos I love almonds! Tastes amazing with vanilla ice cream lol. Thank you kindly.
Hi Liz! Thanks so much for your feedback and so happy you enjoyed the cake. I use ground almonds in quite a few recipes (I love them too!), so if you’re looking for a few more recipes, I can recommend any of these ones if you have time to take a look. Lemon Frangipane – http://lovefoodies.com/lemon-frangipane.html , Pecan Almond Loaf – http://lovefoodies.com/moist-pecan-almond-loaf-cake.html Chocolate Almond Pound Cake – http://lovefoodies.com/chocolate-almond-pound-cake.html Hopefully you will get to try some!
Wishing you a lovely weekend ahead
Is the coconut sweetened or unsweetened? Looks like a lovely cake. Adding this to my recipe box. Thank you for sharing
Hi Liz, it doesn’t matter if it is sweetened or unsweetened. Whichever you prefer. 🙂 Glad you like the recipe!
GRACIAS MUY BUENA ESTOY RECIBIENDO SUS RECETAS UN ABRAZO
Instead eggs what can you use and how much(quantity)
Hi Bharti, I have never tried any other ingredient because a classic pound cake uses eggs. Sorry I can’t be much help!
Made this coconut pound cake and everyone at home absolutely loved it!!! Including my very picky hubby. Great stuff there!!!
Yay! Glad you all enjoyed the cake!
Hi
Can I use this recipe for making cupcakes
Hi Rajula, yes indeed! I would suggest the oven temperature to go to 190 C and bake for approximately 15-19 minutes. Hope that helps!
RICOS ME ENCANTO GRACIAS