Coconut Cream Pound Cake
This moist and rich Coconut Cream Pound Cake delivers a tropical twist on a classic dessert. It’s buttery, tender, and bursting with coconut flavor—perfect for gatherings or a simple treat with your afternoon tea.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract (or vanilla extract)
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (or whole milk)
- 1 cup sweetened shredded coconut
For the Glaze:
- 2 cups powdered sugar
- 2–3 tbsp coconut milk (or regular milk)
- ½ tsp vanilla or coconut extract
- Extra shredded coconut for garnish
