I have been dreaming about Coconut Cream Pound Cake for awhile, but I couldn’t find a recipe that I liked. So, I created my own!
The inspiration comes from coconut cream, one of my very favorite treats. I have been known to slurp up spoonfuls of coconut cream right out of the can! I love coconut flavor and I wanted to figure out how to work it into a cake recipe.
Also, I love streusel topping and I needed the opportunity to track down the perfect technique for making it. I like the method included in this recipe. Overmixing will turn the streusel crumbs into a paste, so avoid stirring too much. Simply use a fork to toss the dry ingredients with melted butter and voilá! Streusel topping from scratch! BTW you can add ¼ cup (30g) of chopped pecans to your streusel for extra crunch.
Topped with Toasted Coconut
Toasted coconut makes the perfect garnish for Coconut Cream Pound Cake. However, because of the long baking time, it is better to topping with coconut after the cake is baked. To toast the coconut, simply place a couple of tablespoons into a heated skillet and stir until the coconut is golden brown.
Check your Coconut Cream Pound Cake after 60 minutes of baking to make sure the top is not browning too much. If so, simply make a tent with aluminum foil and lay it on top of the cake as it continues to bake. Pound cakes are extra thick, hence the long baking time.
Coconut cream is usually found in the cocktail section in the supermarket as it is used for making piña coladas. This is not coconut water nor coconut milk. Thick and sweet, it usually has a yummy layer of coconut oil at the top. I think I am going to make this cake one more time and drizzle the baked and cooled cake with some extra coconut cream. Doesn’t that sound dreamy?Print
Coconut Cream Pound Cake is decadent and rich
- Prep Time: 10 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
¾ cup all-purpose flour (156g)
¼ cup brown sugar (50g)
2 tbsp. granulated sugar (30g)
Pinch of salt
5 tbsp. melted butter (57g)
2 cups all-purpose flour (250g)
1 ½ tsp baking powder (6g)
½ tsp. salt (2g)
6oz. butter, room temperature (170g)
1 cup granulated sugar (200g)
1 tsp. vanilla extract
1 cup coconut cream (not coconut milk/coconut water)
Toasted coconut flakes for garnish
To make the streusel topping: Whisk the flour, sugars and salt together in a medium sized bowl. Drizzle in the melted butter and toss lightly with a fork. Crumbs will form but do not over mix. Set aside.
To make the cake: Preheat oven to 325°F (162°C)Line a 5″ x 9″ (12.7cm x 23cm) loaf pan with parchment paper.
In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate mixing bowl, cream together the butter and sugar using an electric hand mixer. Add the vanilla and mix again. Add the eggs one at a time, mixing with the hand mixer each time. Add the dry ingredients, alternating additions of the flour mixture with the coconut cream. Mix with the hand mixer until smooth.
Pour the cake batter into the prepared pan and spread evenly. Sprinkle over the streusel mixture evenly. Place in the preheated oven and bake for 75-85 minutes. Check with a toothpick to make sure the center of the cake is fully baked. If the toothpick is moist, add another 5-10 minutes of baking.
Allow the cake to cool completely. Use the parchment paper to lift the entire cake out of the pan. Garnish with toasted coconut flakes.