The coconut lover in your life will love you even more.
Simply Recipes / Wanda Abraham
My great-grandmother made the most delicious pound cake.
Waiting for it to cool down was always a great exercise in patience and restraint.
Simply Recipes / Wanda Abraham
Either way, it was nearly impossible to eat just one slice.
Plus, you’re able to mix the batter in just one bowl with a spoon.
It turns out deliciously moist with a tender crumb.
Simply Recipes / Wanda Abraham
Its nice and dense, as all pound cakes should be, yet pillowy soft.
For me, this passed the ultimate test: Was it hard to eat just one slice?
Yes, it was.
Simply Recipes / Wanda Abraham
How To Get the Best Coconut Flavor
Quick Tip!
For an extra intense coconut flavor, add 1/2 teaspoon pure coconut extract.
It yields a dense pound cake, but thats the wonderful nature of pound cakesthey should have some weight.
Simply Recipes / Wanda Abraham
Gently stir the wet and dry ingredients and stop mixing as soon as they are just combined.
you’re able to use a large spoon, but a whisk may be easier.
Make It Pretty in a Bundt Pan
This recipe calls for a 9 x 5-inch loaf pan.
Simply Recipes / Wanda Abraham
it’s possible for you to double the recipe and bake it in a 12-cup bundt pan.
A toothpick inserted in the center should out with just a few moist crumbs.
Decorate the Coconut Pound Cake
Allow the cake to fully cool before decorating.
Simply Recipes / Wanda Abraham
This recipe makes just glaze to help the shredded coconut stick to the top of the cake.
If youd like a heavier glaze, simply double or triple the ingredients.
Pound Cakes Galore!
Simply Recipes / Wanda Abraham
In a small microwave-safe bowl, add the butter.
Microwave for 20 seconds, then in 10-second increments until melted, stirring after each time.
Set it aside to cool a little.
Simply Recipes / Wanda Abraham
In a blender or food processor, add the shredded coconut and sugar.
Blend or process for 15 seconds until the coconut looks finely ground.
You may need to blitz it a few more times.
Simply Recipes / Wanda Abraham
Gently whisk the batter until just combined, being careful not to overmix or stir too vigorously.
Transfer the pan onto a wire rack to cool for 10 minutes.
Lower the oven temperature to 325F to make the topping while the cake cools.
Simply Recipes / Wanda Abraham
Tip the coconut pound cake out of the pan, and carefully peel off the parchment paper.
Allow it to fully cool on the wire rack.
On a foil-lined baking sheet, evenly spread 1/2 cup shredded coconut.
Simply Recipes / Wanda Abraham
Bake it for 3 minutes at 325F, then stir it around and spread it out again.
Bake it for 1 to 2 more minutes until toasted and golden brown.
Remove it from the oven and let it cool a bit on the baking sheet.
Simply Recipes / Wanda Abraham
In a small bowl, mix the powdered sugar and 1/4 teaspoon water.
The glaze should be a little runny, so add more water as needed.
Use a pastry brush to brush the top of the cake with the glaze.
Sprinkle the toasted coconut evenly over the cake.
Dust the tops with more powdered sugar, if youd like.
Store the pound cake at room temperature in an airtight container or tightly covered with foil.
The cake with keep on your kitchen counter for 4 to 5 days.
