White Chocolate Coconut Pound Cake
Coconut lovers go crazy over this stunning white chocolate coconut pound cake! Baked in a bundt pan, this cake is covered in sweet white chocolate frosting, shredded coconut, and flaked coconut. Dense yet light and fluffy, with plenty of coconut flavor!
Ingredients
Instructions
Preheat the oven to 325°F.
In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract and coconut extract.
Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the coconut milk and coconut oil.
Reduce the speed to low and add in the flour mixture, mixing just until combined.
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Reviews from the Original Source
This coconut pound cake is and hands down the best!! Kudos Ashley!!
I made this cake for Father’s Day. It was so delicious. Came out perfectly.
My husband and FIL are lovers of all things coconut and they have declared this THE BEST coconut cake they have ever had. Follow the recipe exactly. Absolutely amazing.
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