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 Cake or even made into Ice Cream, it doesn’t matter.
What exactly is a Coconut?
I have always wondered what a coconut actually is. Is it a fruit, nut or seed? Technically it is a called 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.
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!
How to make a Coconut Pound Cake
- In a medium bowl whisk together the flour, baking soda, baking powder and salt.
- In a large bowl cream the butter and sugar until light and fluffy, add the eggs one at a time and beat until smooth.
- Mix together the buttermilk and vanilla.
- Alternately add the buttermilk and flour mixture to the creamed mixture and beat to combine.
- Fold in the flaked coconut.
- Pour into the prepared pan and bake.
- Let cool completely before frosting.
Coconut Pound Cake
What is a Pound Cake
A pound cake is traditionally made with a pound each of flour, butter, eggs, and sugar and is denser and moister then a regular cake.
How to Store a Pound Cake
The pound cake should be stored in an airtight container, it will keep for up to three days at room temperature.
Or you can also wrap your the cake tightly with plastic wrap and refrigerate, it will keep for up to one week.
How to Freeze a Pound Cake
Freeze the cake tightly wrapped in plastic wrap and place in an airtight container or freezer bag, it will keep for up to six months in the freezer.
A frozen cake can either be thawed on the counter or in the fridge, remove from the freezer bag or container, but leave wrapped. Be sure to freeze the cake without the frosting.
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 also.
More delicious Coconut Recipes to Enjoy!
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
* 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, sift to combine.
** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.
VANILLA GLAZE
- 1 1/2 cups icing / powdered sugar (187.50 grams)
- 3 - 4 tablespoons whole / whipping 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 a 9 x 5 inch (23cm x 23 cm) loaf pan/ bundt pan or 8 inch cake pan.
- In a medium bowl whisk together flour, baking soda, baking powder and salt.
- In a large bowl cream butter and sugar until light and fluffy, about 2-3 minutes, add eggs one at a time and beat until smooth.
- Mix together the buttermilk and vanilla.
- Alternately add the buttermilk and flour mixture to creamed mixture and beat to combine. (start and end with flour mixture). Fold in 3/4 cup flaked coconut.
- Pour into prepared pan and bake for approximately 50-60 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.
Nutrition
Updated from June 30, 2017.
Stephanie Scaturchio says
I love this and so does everyone I bake it for. It is not a heavy loaf cake, but light and moist and always comes out perfect. If you like coconut, you will love this one! Thank you for another great recipe.
Rosemary says
Hi Stephanie, thanks so much, so glad everyone enjoyed it. Take care.
Stefanie Scaturchio says
I 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
Hi Stefanie, thanks so much, so glad everyone loved it. Happy New Year.
Stefanie Scaturchio says
This 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
Hi Stefanie, thanks so much and thanks for the tip. Have a great week.
Adriana M says
Do you think I could use sour cream instead of the buttermilk?
Rosemary says
Hi 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
Thanks!! 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
Hi Adriana, thanks so much, so glad you enjoyed.
Katherine says
Since 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
Hi 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
Can you make this in a bundt pan ?
Rosemary says
Hi Yolanda, yes you can make it in a bundt pan. I hope you like it.
Yolanda says
Don’t cake flour have baking soda and baking powder in it already ?
Rosemary says
Hi 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
I made it out of this world. My only different thing was I toasted the coconut.
Rosemary says
Hi Georgette, so glad you enjoyed it, and good idea with the toasted coconut. Have a great week.
Katherine says
I 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
Hi Katherine, thanks for catching that, I fixed it. Have a great weekend.