Recipe | "Coconut Cream, Pound Cake" by Sue Ready

Cook's Notes: This is the ultimate ultra moist coconut pound cake recipe. It's made with coconut cream, toasted coconut and a must for every coconut lover. Perfect for a Mother's Day brunch and/or a neighborhood gathering. I 'd suggest leftovers for the freezer but trust me there will be none. 


  • 2 cups flour 
  • 1-1/2 tsp. baking powder 
  • 1/4 tsp. salt 
  • 1-1/2 sticks butter, room temperature 
  • 1 cup granulated sugar 
  • 1/2 tsp. vanilla 
  • 1 tsp. almond extract 
  • 3 large eggs,room temperature 
  • 3/4 cup Cream of Coconut
  • 3/4 cup coconut toasted
Icing Ingredients:
  • 2 TB. softened butter
  • 1-1/2 cups confectioners sugar
  • 2 TB. cream of coconut
  • 1/2 tsp. almond extract 
  • 1/4 cup toasted coconut
Cake Directions:
  • Preheat oven to 350 degrees.
  • Generously spray a loaf pan with PAM or a similar product. Set aside. 
  • In a small bowl whisk together flour, baking powder and salt. Set aside.
  • In a large mixing bowl cream butter and sugar until light and fluffy. Add in extracts and eggs one at a time, mixing well after each addition. Gradually add into dry ingredients in 3 batches alternating with flour mixture, coconut mixture and butter mixture. Mix well. 
  • Pour batter into prepared pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. 
  • Cool 10 minutes in pan and invert on to a wire cooling rack. When loaf is cooled, drizzle with icing and sprinkle 1/4 cup toasted coconut over the top. 
Icing Directions:
  • Beat all ingredients until smooth.

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