Sour Cream Coconut Pound Cake

1. Preheat & Prepare

1. Preheat oven to 325°F (163°C).
2. Grease and flour a bundt pan or 10-inch tube pan.

2. Cream the Butter & Sugar

1. In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla and coconut extract.

3. Mix the Dry & Wet Ingredients

1. In a separate bowl, whisk flour, baking soda, and salt.
2. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
3. Fold in the shredded coconut until just combined.

4. Bake to Perfection

1. Pour batter into the prepared pan and smooth the top.
2. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 10 minutes, then transfer to a wire rack.

5. Make the Coconut Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, coconut milk, and vanilla.
2. Drizzle over the cooled cake and sprinkle with toasted coconut.

6. Serve & Enjoy!

1. Slice and serve with coffee, tea, or fresh fruit.
2. Store in an airtight container for up to 5 days.

Tips for the Best Sour Cream Coconut Pound Cake

✔️ Use Room Temperature Ingredients – Ensures a smooth batter.
✔️ Don’t Overmix – Keeps the cake light and fluffy.
✔️ Check for Doneness Early – Every oven varies, so test at 70 minutes.
✔️ Let It Cool Completely – Enhances the texture and flavor.

Delicious Variations

Extra Coconut Flavor – Add ½ cup coconut milk instead of regular milk.
Lemon-Coconut Pound Cake – Stir in 1 teaspoon lemon zest.
Chocolate Coconut Pound Cake – Fold in ½ cup mini chocolate chips.
Tropical Pineapple Cake – Add ½ cup crushed pineapple (drained).

FAQs About Sour Cream Coconut Pound Cake

1. Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt works as a perfect substitute.

2. How do I store this cake?
Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.

3. Can I freeze pound cake?
Yes! Wrap slices tightly and freeze for up to 3 months.

4. Can I make this cake in a loaf pan?
Yes! Use two 9×5-inch loaf pans and adjust the baking time to 50–60 minutes.

5. What’s the best way to toast coconut for garnish?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5 minutes, stirring once.

Conclusion

This Sour Cream Coconut Pound Cake is moist, buttery, and packed with coconut flavor, making it the perfect dessert for any occasion. Whether topped with coconut glaze or served plain, it’s always a hit!

Try this recipe today and enjoy a slice of tropical bliss!