Coconut Cream Pound Cake with Sweet Glaze

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon coconut extract (or vanilla extract)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk (or whole milk)
• 1 cup sweetened shredded coconut

For the Glaze:

• 2 cups powdered sugar
• 2–3 tablespoons coconut milk (or regular milk)
• 1/2 teaspoon vanilla or coconut extract
• Extra shredded coconut for garnish

The rich, buttery cake is enhanced by the smooth coconut milk and the sweetness of shredded coconut. The glaze, made with powdered sugar and coconut milk, adds a touch of sweetness and smoothness to the top of the cake, making each bite even more irresistible. The extra shredded coconut on top gives the cake a final tropical touch.

Instructions