Coconut Cake Recipe

This easy Coconut Cake recipe is adapted from my wildly popular vanilla pound cake. This one-bowl quick bread recipe is ready in under an hour. I love to serve coconut pound cake with juicy fresh mango and toasted coconut for a total taste of the tropics.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Cooling time 10

Total Time 1 15

Servings servings (1 slice each)

Calories 448kcal

Author Meggan Hill

Ingredients

1 1/2 cups cake flour (see note 1)
1 teaspoon baking powder
1/2 teaspoon Salt
1 1/4 cups granulated sugar
1 cup butter melted (2 sticks)
4 eggs at room temperature
1 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
2 large ripe mangos peeled, pitted, and diced, for serving
1 cup toasted coconut for serving

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Coat a 9-inch by 5-inch loaf pan with nonstick cooking spray, then line the bottom of the pan with parchment paper.
In a large bowl, whisk together the cake flour, baking powder, and salt. In a second bowl or a large measuring cup, whisk together the sugar, melted butter, eggs, coconut extract, and vanilla extract.
Make a well in the dry ingredients and slowly pour in the wet ingredients, whisking constantly until most of the lumps are gone. Pour the batter into the prepared loaf pan.
Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 to 60 minutes. Rotate the pan halfway through baking.
Cool the cake in the pan for 10 minutes. Remove from pan and peel the parchment from the bottom of the cake. Cool completely, then slice and serve with mango and toasted coconut.

Notes

Cake flour: This finely milled, bleached flour has a lower protein content (about 8%) than all-purpose flour. Making cakes with cake flour gives your desserts a soft, tender texture and an excellent crumb.
Yield: This recipe makes 1 loaf of Coconut Cake, enough for 8 slices or so depending on how you cut them.
Storage: Store wrapped at room temperature for up to 4 days.

Nutrition