BEST Coconut Pound Loaf Cake I have ever tasted!

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Coconut Pound Loaf Cake

It is truly the BEST Coconut Pound Cake I have ever tasted! Oh, my heavens. This cake. It is EVERYTHING I want in a coconut cake. Dense enough to not fall apart when you slice it, tender and fluffy enough for the perfect crumb, sweet but not overly sweet, with just the right amount of coconut flavor in every bite.

Moist Coconut Pound Loaf Cake Recipe


For the cake:

☛170g softened, unsalted, butter
☛170g coconut milk
☛250g caster sugar
☛3 medium eggs
☛40g desiccated coconut
☛225g plain flour
☛1 tsp baking powder
☛¹/₂ tsp salt 

For the topping: (optional)

☛2 tbsp coconut milk
☛15g desiccated coconut or
☛2 tbsp warmed raspberry jam
☛15g desiccated coconut


⏩Preheat the oven to 180°C/160°C Fan/350°F
⏩Grease and line a 2lb/900G loaf tin
⏩In the bowl of a stand mixer(can be done with a hand mixer or by hand), place the butter and sugar and beat until light and fluffy.
⏩Add the eggs one at a time and beat until combined.
⏩Mix the flour, salt, and baking powder together.
⏩Add half the flour mixture to the butter mixture, and add half the coconut milk as well.
⏩Beat on slow until combined.
⏩Add the remaining flour and coconut milk and beat on slow until combined.
⏩Pour the batter into the loaf tin and level it off.
⏩Bake in the oven for 60 minutes, until the cake, has risen and a skewer in the centre comes out clean. If the top seems to be browning too quickly cover it with some aluminum foil to complete the baking.
⏩Remove from the oven and leave for a couple of minutes.
⏩If doing a topping either poke a series of holes into the cake and brush the coconut milk over the top and then cover with desiccated coconut. If doing with raspberry jam let the cake cool completely then spread the jam thinly over the top and sprinkle coconut over it.

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