If you love the tropical flavors of coconut combined with a wonderfully dense yet tender texture, this Coconut Pound Cake Recipe is going to be your new favorite treat. It’s a unique twist on the classic pound cake that uses glutinous rice flour and sweetened shredded coconut to create a moist, sticky crumb that feels like a little slice of paradise. The rich coconut milk and airy whipped egg whites come together beautifully to give the cake a delicate bounce and deep flavor that’s perfect for any occasion, whether it’s a casual afternoon tea or a festive celebration.
Ingredients You’ll Need
This Coconut Pound Cake Recipe keeps things delightfully simple, with each ingredient playing a crucial role in building the cake’s texture and coconut-forward taste. From the creamy coconut milk that ensures moistness to the glutinous rice flour that offers a subtly chewy bite, every component is essential for that perfect balance.
- Eggs (2 separated): Separating and whipping the whites gives the cake its light and airy texture.
- Granulated sugar (1¼ cups): Adds sweetness and helps with browning for that gorgeous golden crust.
- Full-fat canned coconut milk (2¼ cups): Infuses the cake with intense coconut flavor and moisture.
- Shredded sweetened coconut (3 cups): Provides texture and enhances the tropical sweetness.
- Glutinous rice flour (1½ cups): The secret to a sticky yet tender crumb unique to this recipe.
- Vanilla extract (1 teaspoon): Adds warmth and complements the coconut beautifully.
How to Make Coconut Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper to ensure your cake slid right out when it’s done. Getting your pan ready at this stage sets you up for a smooth baking experience and prevents sticking.
Step 2: Whip the Egg Whites
Separate the egg whites from the yolks carefully into a clean bowl. Using an electric mixer or whisk, beat the egg whites until soft peaks form. This step is key to giving your pound cake a wonderfully light texture while keeping it moist and dense in all the right places.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar. Combining these dry ingredients upfront ensures even distribution of sweetness and texture in every bite of your cake.
Step 4: Combine the Wet Ingredients
In another bowl, whisk the egg yolks with the full-fat coconut milk and vanilla extract until smooth. Then pour this mixture into your dry ingredients and stir until everything is fully incorporated. This combo is where the rich coconut flavor starts to shine through beautifully.
Step 5: Fold in the Egg Whites
Gently fold the whipped egg whites into the batter. The goal here is to keep as much air as possible in the mixture, which creates that light, sticky texture that makes this recipe so special. Be patient and careful—this is the magic moment!
Step 6: Bake the Cake
Pour your batter into the prepared pan and spread it out evenly with a spatula. Bake for 35 to 45 minutes, keeping an eye out for a golden brown top. Use a toothpick test in the center—if it comes out clean, your Coconut Pound Cake Recipe is ready to delight your taste buds.
Step 7: Cool and Serve
Let the cake cool in the pan for about 10-15 minutes to set properly. Then slice into squares or wedges and serve warm or at room temperature for a scrumptious treat that showcases the cake’s perfect texture and tropical flavor.
How to Serve Coconut Pound Cake Recipe
Garnishes
For an extra touch of indulgence, sprinkle a little toasted shredded coconut on top just before serving. Fresh mango slices or a dollop of whipped cream can also brighten up the plate and balance the rich coconut undertones beautifully.
Side Dishes
This Coconut Pound Cake pairs wonderfully with a fresh fruit salad or a tropical compote made from pineapple, kiwi, and passion fruit. For a creamy contrast, a scoop of vanilla ice cream always hits the spot.
Creative Ways to Present
Try layering slices of the pound cake with coconut cream and berries to build a stunning trifle. You could also cube the cake and toss it into a tropical bread pudding for a fun twist on leftovers that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your Coconut Pound Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. Beyond that, refrigeration helps maintain freshness without drying it out.
Freezing
This cake freezes wonderfully. Wrap individual slices or the whole cake securely in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months without losing its delicious texture and flavor.
Reheating
To enjoy the cake as if freshly baked, warm slices gently in a microwave for 15-20 seconds or in a low oven for about 10 minutes. This brings back that soft, melt-in-your-mouth sensation we all adore.
FAQs
Can I use regular all-purpose flour instead of glutinous rice flour?
While you can substitute all-purpose flour, the texture will be less sticky and chewy. Glutinous rice flour is what gives this Coconut Pound Cake Recipe its signature moist and slightly sticky crumb, so for the best result, stick to the original ingredient.
Is this cake very sweet?
The sweetness is balanced thanks to the shredded sweetened coconut and sugar, but it’s not overpowering. If you prefer a less sweet cake, you can slightly reduce the sugar or serve it with unsweetened fresh fruit.
Can I make this cake dairy-free?
Absolutely! This recipe is already dairy-free since it uses coconut milk instead of dairy milk and no butter. It’s perfect for anyone avoiding dairy but wanting a deliciously moist cake.
What if I don’t have an electric mixer to whip the egg whites?
You can whip the egg whites by hand using a balloon whisk—it will just take a bit longer and require some muscle! Aim for soft peaks, meaning when you lift the whisk, the whites hold a little peak but still curl over at the tip.
How long does the Coconut Pound Cake last once baked?
Stored properly at room temperature, the cake is best eaten within 2 to 3 days. Refrigeration can extend this to about a week, but to enjoy its perfect texture, try to consume it sooner rather than later.
Final Thoughts
This Coconut Pound Cake Recipe is truly one of those desserts you look forward to making again and again because it never fails to deliver that warm, tropical hug with every bite. Whether you’re baking for family, friends, or just treating yourself, it’s a simple yet impressive cake that brings joy in every mouthful. Give this recipe a try soon—you’ll wonder why it wasn’t a classic in your kitchen before!
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Coconut Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
This Coconut Pound Cake is a moist and tender treat that combines the tropical flavor of shredded sweetened coconut with creamy full-fat coconut milk. Using glutinous rice flour gives it a uniquely chewy, sticky texture that’s distinctive and delicious. Lightened with whipped egg whites folded into the batter, this cake offers a fluffy yet dense crumb perfect for any occasion. Baked to a golden brown in a 9×9 inch pan, it’s simple to make and wonderfully satisfying served warm or at room temperature.
Ingredients
Eggs
- 2 eggs, separated (4 eggs for double batch, 6 eggs for triple batch)
Sugar
- 1¼ cups granulated sugar (2½ cups for double batch, 3¾ cups for triple batch)
Wet Ingredients
- 2¼ cups full-fat canned coconut milk (4½ cups for double batch, 6¾ cups for triple batch)
- 1 teaspoon vanilla extract (2 tsp for double batch, 3 tsp for triple batch)
Dry Ingredients
- 3 cups shredded sweetened coconut (6 cups for double batch, 9 cups for triple batch)
- 1½ cups glutinous rice flour (3 cups for double batch, 4½ cups for triple batch)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or an equivalently sized pan to prevent sticking and prepare for even baking.
- Prepare the egg whites: Separate the egg whites from the yolks into a large mixing bowl. Beat the egg whites until soft peaks form; this aeration will lighten the cake’s texture.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar ensuring all dry ingredients are well combined.
- Combine the wet ingredients: In another bowl, mix the egg yolks with the coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir thoroughly until well combined to form the batter.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter carefully to maintain volume and airiness, which helps achieve the cake’s light, sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35 to 45 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 to 15 minutes before cutting into squares or slices. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure not to overmix when folding in the egg whites to keep the batter light and airy.
- Using full-fat canned coconut milk is crucial for the cake’s moistness and rich coconut flavor.
- The glutinous rice flour gives this cake its signature sticky, chewy texture unlike typical wheat flours.
- You can substitute the shredded sweetened coconut with unsweetened if you want to control the sweetness, but adjust sugar accordingly.
- The cake is best enjoyed within 2 days, stored in an airtight container at room temperature.
