Creamy Vanilla Frosted Coconut Pound Cake an Easy, Moist perfect anytime Sweet Loaf. A Creamy Vanilla Frosting with a sprinkling of grated coconut makes it the tastiest.
Creamy Vanilla Frosted Coconut Pound Cake
My husband’s favourite anything would have to be Coconut. He loves it fresh, in a dessert, ice cream anyway.
What I have always wondered was, is it a fruit, nut or seed? Technically it is a called a Drupe. So what is a Drupe?
A drupe is a fleshy fruit with thin skin and a middle stone containing the seed, for example a plum, cherry, almond, or olive.
Be sure to watch the video!
Although if you called it a fruit, seed or nut you wouldn’t be wrong, it is actually referred to as all these things.
When you go to the sea in Italy, fresh coconut is sold out of large plastic buckets filled with cold water. A couple of pieces for an euro. Delicious.
Coconut Pound Cake
I have actually made this pound cake a few times already it is so good. My eldest daughter came to visit as she had a stop over in Rome and like her father she is a lover of coconut.
So in their honour I went all out with the Coconut.
I mixed a good amount in the the batter and grated fresh coconut on top of the frosting. A simple easy to make Pound Cake that I hope you enjoy.
More delicious Coconut Recipes to Enjoy!
Toasted Coconut Lemon Ice Cream
Easy Pineapple Coconut Squares
Homemade Thai Coconut Chicken Soup
Creamy Vanilla Frosted Coconut Pound Cake
Ingredients
CAKE BATTER
- 2 cups sugar (400 grams)
- 1 cup butter (softened) (225 grams)
- 3 cups cake flour ** (360 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 large eggs (room temperature)
- 1 cup buttermilk ** (room temperature) (240 grams)
- 3/4 cup flaked coconut
VANILLA GLAZE
- 1 1/2 cups icing / powdered sugar (187.50 grams)
- 3 - 4 tablespoons cream
- 1 teaspoon vanilla
- 1/4-1/2 cup flaked coconut
Instructions
CAKE BATTER
- Pre-heat oven to 350°F (180°C), grease and flour 2 loaf pans (large and small)
- In a medium bowl add sifted flour, baking soda, baking powder and salt.
- In a large bowl cream butter and sugar until light and fluffy, add eggs one at a time and beat until smooth.
- To cup of buttermilk add vanilla and mix.
- Alternately add milk and flour mixture to creamed mixtrure and beat to combine. (start and end with flour mixture). Fold in 3/4 cup flaked coconut.
- Pour into prepared loaf pans and bake for approximately 50-60 minutes or until toothpick comes out clean. (the smaller loaf will cook in less time check after 30 minutes approximately).
- Bake for approximately 50 minutes or until toothpick comes out clean. Let cool completely before frosting. Enjoy!
VANILLA GLAZE
- In a small bowl combine icing sugar, cream and vanilla until creamy. Spread on cool cake and sprinkle with flaked coconut.
- ** To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch.
- ** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.
Stefanie Scaturchio says
December 29, 2018 at 2:59 amI have already remarked on this cake, however, I made this cake for Christmas again and I can’t believe how good it is! everyone loved it as well!! Thanks for this recipe!!
Rosemary says
December 29, 2018 at 7:49 amHi Stefanie, thanks so much, so glad everyone loved it. Happy New Year.
Stefanie Scaturchio says
October 22, 2018 at 6:35 pmThis coconut cake out very good, however, I suggest using parchment paper in your pans. I used two different loaf pans and they both stuck although I did grease and flour pans. Love your recipes!
Rosemary says
October 23, 2018 at 9:34 amHi Stefanie, thanks so much and thanks for the tip. Have a great week.
Adriana M says
February 25, 2018 at 10:21 pmDo you think I could use sour cream instead of the buttermilk?
Rosemary says
February 25, 2018 at 11:29 pmHi Adriana yes you can, although you will have to thin it our with either water or milk ( I usually use milk), so for 1 cup buttermilk you would substitute with 3/4 cup sour cream and 1/4 cup or either water or milk. Hope that helps. Let me know how it goes. 🙂
Adriana M says
February 28, 2018 at 9:46 pmThanks!! I baked it today. In a bundt cake pan. I used 3/4 cream and 1/4 milk just like you said. I just tasted it and it is amazing!!
All the recipes I make from you come perfect!!
Thanks a lot ?
Rosemary says
March 1, 2018 at 7:32 amHi Adriana, thanks so much, so glad you enjoyed.
Katherine says
January 31, 2018 at 4:47 pmSince there is plenty of batter and the cake is light and airy, would it work in a springform pan or as cupcakes?
This is a really delicious cake! So good!
Rosemary says
January 31, 2018 at 5:01 pmHi Katherine, thanks, glad you like it. Im sure it would work as a cake or even cupcakes. Give it a try and let me know. 🙂
Yolanda says
October 23, 2017 at 1:07 amCan you make this in a bundt pan ?
Rosemary says
October 23, 2017 at 8:22 amHi Yolanda, yes you can make it in a bundt pan. I hope you like it.
Yolanda says
October 23, 2017 at 1:05 amDon’t cake flour have baking soda and baking powder in it already ?
Rosemary says
October 23, 2017 at 8:21 amHi Yolanda, cake flour has baking corn starch in it not baking powder or soda. I think you may be thinking of self rising flour. Hope that helps. Have a great week.
Georgette says
July 17, 2017 at 1:03 amI made it out of this world. My only different thing was I toasted the coconut.
Rosemary says
July 17, 2017 at 3:47 pmHi Georgette, so glad you enjoyed it, and good idea with the toasted coconut. Have a great week.
Katherine says
July 7, 2017 at 2:19 amI think the directions may be for the maple leaf cake instead of the coconut vanilla cake!?
Are the directions for the coconut cake available? It sounds delicious.
Katherine
Rosemary says
July 7, 2017 at 10:12 amHi Katherine, thanks for catching that, I fixed it. Have a great weekend.