Coconut milk is full of flavor and such a fun ingredient to bake with. It’s a great non-dairy alternative amongst almond and rice milk and is perfect for vegan baking.
If you’re not familiar with coconut milk you might get confused with all of the options you find at the store: cartoned coconut milk, canned coconut milk, coconut cream and cream of coconut. They each serve their own purpose but when it comes to baking and cooking canned coconut milk is the best option.
This pound cake uses coconut in three ways but it’s not overpowering. Every bite is flavorful and will make you think you’re on a beach somewhere sipping piña coladas. Until then, enjoy my pound cake.
Coconut Pounds Cake with Coconut Glaze
- 1 ¾ cup soften butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup of canned coconut milk
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups of gluten free flour or all-purpose flour
Glaze & Coconut Flakes
- 1 cup confectionary sugar
- 2 tablespoons of coconut milk
- 1 cup of toasted coconut flakes
- Preheat the oven to 350 degrees.
- Cream together the butter and sugar for about 1 minute on medium speed until light and fluffy. Scrape down the bowl and then add the eggs one by one. Mix together for another 30 seconds on low to medium speed and scrape down the bowl.
- Add the vanilla extract and cup of canned coconut milk and mix on medium speed for 30 seconds. Lastly add the flour and baking powder and mix until everything is combined, scarping down the bowl as needed.
- Line the 9 x 5 inch loaf pan with parchment paper and spray with non-stick cooking spray.
- Put in the oven and bake for 65-70 minutes, rotating the pan every 25-30 minutes. Keep in mind that gluten free baking takes much longer so if you are using gluten free flour in replace of all-purpose it’s going to take a little bit longer to cook. The true test is when you stick a tooth pick or thin knife in the center and it comes out clean. Let it completely cool.
- For the glaze whisk together the coconut milk and confectionary sugar. Feel free to add more confectionary sugar or coconut milk until it’s the consistency you desire.
- For the crunchy coconut topping add the coconut flakes to a pan over medium heat on the stove top. Toast for 1-2 minutes making sure to stir often so the pieces don’t burn. Once the pieces have turned a beautiful golden brown, remove to a plate to cool.
- Once the cake is completely cool, pour the glaze on top and sprinkle with shredded coconut.