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A loaf of coconut bread topped with shredded coconut is sliced and placed on a cooling rack, with crumbs and coconut scattered around.

Coconut Pound Cake

Cook Time:
80 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Total Fat
11g
Total Carbohydrates
37g
Cholesterol
47mg
Sodium
863mg
Dietary Fiber
1g
Sugars
26g
Protein
4g

Ingredients

  • 1/2 cup (119 ml) vegetable oil (or melted butter)
  • 1 cup (185g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (15 ml) vanilla extract
  • 1 teaspoon (15 ml) coconut extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (192g) all-purpose flour
  • 1 cup (101g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup (64g) toasted coconut

Directions

  1. Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.

  2. Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the almondmilk and flour and stir just until combined.

  3. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.

  4. To make frosting: whisk powdered sugar, extracts, and almondmilk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.

Made With These Products

Courtesy of: Crazy for Crust

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