I have a perfectly good reason for taking the time to bake this Coconut Pound Cake Recipe (scratch!) Vacation for me this year was a week House-Sitting for my Parents, while they took my kids on a trip.
Think about it…. Sleeping as late as I wanted, eating what I wanted, eating when I wanted, no Spongebob (unless I was in the mood for Spongebob)
(and I’m generally not).
But after a few days of utter bliss… the need to bake kicked in. Realizing that there is danger to my current bathing suit size if I baked something and ATE it all myself, I set out to bake something that would keep until my people to returned (and, perhaps would even improve with the wait).
The Coconut Pound Cake Recipe Scratch is perfect. It’s easy to put together, smells like a slice of heaven (if heaven smells of coconut) in the oven, and you can store or freeze it for later. PLUS… it’s pretty sturdy… which makes it great for carrying some onto an airplane in a child’s backpack. (Yes, we did…. everyone else got peanuts… we had cake… ) (grin)
Serve this up on it’s own, or with some fruit. The cake has a buttery crumb with sweet coconut flavor. Instead of frosting, you pour a coconut glaze over the cake while it’s still warm. MMMMMMMMmmmm. When the cake cools, the glaze seeps into the cake a bit. Double mmmmmmm.
I use Cream of Coconut, the stuff that is used to make Pina Coloadas. It’s generally found in the Adult Beverages Section of the grocery store.
Now… If you live in a world where there is no such thing, you have 2 choices…
1) order it from Amazon, or
2) combine a teaspoon of Coconut Extract with 1 Cup of Whole Milk.
(Go with number 1, the taste is WAY better…. and then you can make Pina Coloadas or Smoothies with the rest of it This Coconut Pound Cake Recipe comes together simply without too many fancy ingredients.)
As usual, I’ve included a mess of step-by-step photos, so you can bake this cake yourself.
Coconut Pound Cake Recipe Scratch
Bundt Cake Storage
Keep that cake safe, until you are ready to eat it.
Step By Step Coconut Pound Cake Instructions
Take a Look at the Photos to See What I’m Writing About
Add the Milk and Coconut Cream to the Butter/Egg Mixture, alternating with the flour mixture.
Mix in the Coconut… then scoop the batter into the prepared pan
Smooth it out… then put it into the 350 degree Oven for an Hour
Let cool on a rack for 10 minutes in the pan.
Deep breath… and Flip the cake out of the Pan
For the glaze…combine the Cream of Coconut, Milk and Powdered Sugar… Stir until smooth
Pour the glaze over the Coconut Pound Cake
Let the Glaze set
Slice and Eat! I love to serve this cake with berries.
You Can Freeze Coconut Pound Cake for Later!
Let the Coconut Pound Cake cool completely.
Make sure the Glaze is set.
Wrap the Cake in plastic wrap… be generous, you want it sealed.
Wrap the plastic wrapped cake in foil.
LABEL THE CAKE.
Name and date you froze it… yes, you will so forget what it is.
Unwrap and Plate to Thaw
Cake Gift Boxes
For beautiful Presentation….