Coconut Pound Cake Recipe
🕒 Prep Time: 15 minutes
🕒 Cook Time: 1 hour 15 minutes
🕒 Total Time: 1 hour 30 minutes
🍽️ Servings: 24 slices
Description:
Indulge in the tropical flavors of this moist and delicious Coconut Pound Cake. With a perfect balance of coconut and a hint of rum, this cake is sure to become a favorite for dessert lovers. Whether you’re planning for a casual weeknight treat or a festive occasion like Christmas or St. Patrick’s Day, this recipe is a winner!
Ingredients:
- 1 1/2 cups butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 8 ounces sour cream
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 cup flaked coconut
- 1 cup water
- 1 cup sugar
- 1 teaspoon almond extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a bundt cake pan or a 10-inch fluted tube pan generously to prevent sticking.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour and baking soda.
- Combine sour cream, coconut extract, and rum extract with the sugar-butter-egg mixture, mixing well.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined to form a smooth batter.
- Stir in the flaked coconut until evenly distributed throughout the batter.
- Spoon the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- While the cake is cooling, prepare the syrup by combining water and sugar in a small saucepan.
- Cook over medium heat for 5 minutes, stirring frequently, until the sugar is dissolved and the mixture is slightly thickened.
- Remove the syrup from the heat and stir in the almond extract.
- Brush about 1/3 of the warm syrup onto the bottom of the cake while still in the pan.
- Carefully invert the cake onto a serving plate and brush the remaining syrup over the top.
- Allow the cake to cool completely before slicing and serving.
- Store any leftovers in an air-tight container to maintain freshness.
This Coconut Pound Cake is perfect for any occasion, from casual gatherings to holiday celebrations. Enjoy the tropical flavors and moist texture of this delightful dessert with friends and family!
