One of the best parts of being an innkeeper is baking and sharing homemade recipes! This Coconut Pound Cake is one of my top ten favorite recipes to make…it’s easy to put together, tastes delicious, and looks beautiful when it’s completed. Have fun!
We LOVE This Cast Iron Bundt Pan By Lodge
RECIPE: Sweet Dreams Coconut Pound Cake w/ Coconut Buttercream Frosting
- 2 cups Sugar
- 1 cup shortening
- 5 eggs
- 1-½ teaspoons coconut extract
- 2-¼ cups flour
- 1-½ teaspoons baking powder
- ½ salt
- 1 cup buttermilk
- 1-¼ cup shredded coconut
Prepare your Sweet Dream:
- Preheat oven to 350°F. Grease 10” bundt pan and flour lightly
- Combine 2 cups of sugar and 1 cup of shortening in a large mixing bowl. Beat at medium speed until well blended
- Add eggs, one at a time
- Add coconut extract
- In a separate bowl, combine dry ingredients
- Add dry ingredients alternately with buttermilk on low speed
- Add 1 cup of coconut and mix well
- Using a rubber spatula, scrape batter into bundt pan
- Bake for 50 minutes (Do not over bake)
- Cool completely before removing cake from bundt pan
- Frost cake when cooled. Sprinkle w/ remaining shredded coconut
For the Coconut Buttercream Frosting:
- ¼ cup milk
- 3-½ cups confectioners’ sugar
- ¼ cup short
- 1 teaspoon coconut extract
- 1/4 shortening
- ¼ cup unsalted butter, softened
Mix up the Frosting:
- In a mixer, blend shortening and butter together
- Add the confectioners sugar one cup at a time and mix until incorporated
- Add the milk and coconut extract
- Process on medium speed for 60 seconds, or until smooth and creamy
Tip from the New England Innkeeper:
Don’t over beat the eggs! Add them one at a time, beating just until the yellow disappears. Over beating the eggs may cause the batter to overflow the sides of the pan while baking in the oven.
Fun Facts
The original pound cake recipe came from Europe in the early 18th century. The cake called for a pound each of four ingredients — flour, butter, eggs, and sugar. When the cake was finished, it weighed four pounds – hence the name. Modern day bakers have reduced the volume of the cake and changed the recipe for a lighter, richer and buttery flavor.
Need an amazing coconut kitchen tool?