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Thursday, July 24, 2014

Coconut Pound Cake

The weather has finally cooled down here in Georgia and I’m taking advantage of it while I can. My oven is on and I’m ready to bake!

Ever since I got into my coconut craze, there has been one recipe that I’ve been wanting to try! Ok, there’s been more than one, but this one tops my baking list, a coconut pound cake.

There are many recipes for coconut pound cake out there in cyber space that people are sharing these days. However, after checking out a few of them, they weren’t truly a coconut pound cake. Oh, they tossed in a few flakes of sweetened coconut or added coconut extract and called it a coconut pound cake, but in essence, they were not a coconut pound cake to me.

I wanted an authentic coconut pound cake, meaning I wanted some coconut milk in my pound cake so I went to a knowledgeable source on coconut milk, A Taste of Thai. And ya know what, I found my recipe for a coconut pound cake that has coconut milk as one of the ingredients {happy dance}.

No, I am not a spokesperson nor am I being endorsed for this recipe, I just love their coconut milk. And now, I love their recipe for coconut pound cake too. It’s moist and coconutty delicious! Ha, coconutty, yes a word in Sweet and Spicy Monkey’s kitchen {smile}…you really should know better now than to ask me a silly question like that.

Back to this pound cake…it really is quite simple to make and only takes about 20 minutes to whip up. Baking time is about one hour and you can half the recipe if you want. I only made one loaf as I thought two loaves would be too much. Boy that was stupid of me because this cake is so yummylicious you’ll be baking up another one right away…just sayin’.

The only changes I made to this recipe include using a gluten-free rice flour blend, adding toasted coconut to the batter, and topping with a coconut glaze, again with coconut milk. And the finale...sprinkling toasted coconut over the top. Which makes this a triple threat coconut pound cake!

If you love coconut, then you’re gonna absolutely swoon over this pound cake because it’s just that good…and coconutty {smile}!

Coconut Pound Cake

Makes 2 loaves or 1 Bundt cake


1 and ½ cups butter, unsalted & softened (3 sticks butter)

2 cups granulated sugar

1 cup brown sugar, packed firmly

6 eggs, room temperature

2 teaspoons coconut extract

½ teaspoon almond extract

3 cups gluten-free rice flour blend (can use regular flour)

½ teaspoon baking powder

1 cup unsweetened coconut milk

1 and ¼ cup toasted coconut (1/4 cup will be for sprinkling on top)


Preheat oven to 325F degrees.

Grease and flour two 8” x 4” loaf pans or one 10” bundt pan. Set aside.

Add flour blend and baking powder together in a medium mixing bowl. Set aside.

In a large mixing bowl, cream together butter and sugars until smooth.

Beat in eggs, one at a time, until fluffy. Mix in coconut extract and almond extract.

Gradually add in flour mix to sugar mixture, alternating with coconut milk and flour mix into sugar mix until mixture is combined.

Gently fold in 1 cup of toasted coconut until thoroughly mixed.

Pour into prepared loaf pans or bundt pan.

Mixture should be no more than ¾ full in loaf pans.

Bake for approximately 65-70 minutes. Bundt pans may require a longer baking time with an additional 5 to 10 minutes. To ensure loaves are cooked, insert a clean toothpick and pull it out. If thoroughly cooked, it will come out clean, besides the few crumbs. You don’t want it to come out with batter on it.

Coconut Glaze

Ingredients for coconut glaze

4 Tablespoons unsweetened coconut milk

1 teaspoon coconut extract

1 - 1 and ½ cups powdered sugar

Directions for coconut glaze

Add all ingredients into a small mixing bowl, whisk together until smooth. If you want a thicker glaze, use more powdered sugar. If you want a thinner glaze, add more coconut milk.

10 minutes after cake has been removed from oven and is still warm, drizzle glaze over top of cake and sprinkle remaining toasted coconut over the top.

Can be served warm or cold.

Source for coconut glaze ~ Kathryn at Dramatic Pancake.

  *Helpful Hints*

- recipe for Toasted coconut can be found here.

- I used coconut oil to coat my pans

- in keeping with the gluten-free, I used GF rice flour blend to flour my pans.

- can be made with white flour

- both recipes are for 2 loaves or 1 bundt cake. If you only want to make one loaf, then cut recipe for both coconut pound cake and coconut glaze by half.

- All measurements are US

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