My mom used to make this every Easter, and the smell alone would pull us all into the kitchen before the glaze even set. This buttery, coconut-filled pound cake has a tender, rich crumb, a beautiful golden crust, and a creamy coconut glaze finished with toasted coconut. It is the kind of dessert that disappears slice by slice.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk, well stirred
- 1 cup sweetened shredded coconut
For the Coconut Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons coconut milk
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
For Topping
- 3/4 cup sweetened shredded coconut, lightly toasted
Instructions
See more on the next page