As soon as I got my KitchenAid stand mixer, I wanted to bake. I’d been wanting a pound cake for some time now. But I wanted something a little different than a plain ol’ vanilla poundcake. My mom used to add almond to the pound cake a lot so I decided I’d make a Coconut Almond Pound Cake.
The great thing about pound cake is that they freeze beautifully and they’re very versatile. You can eat a slice alone (toasted or not), with ice cream, berries, cool whip…anything really. And besides being super easy to make, you can make them in loaf pans, muffin tins, or bundt pans.
Coconut Almond Pound Cake
2 sticks butter, softened
3 c sugar
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 c heavy cream
1 tsp pure almond extract
1 tsp coconut extract
Generously grease and flour a 10-inch bundt pan. Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
Pour batter into prepared pan. Place in a cold oven, set oven temperature at 325 degrees, and bake for 1 hour 15 minutes without opening oven door. Bake for an additional 15 minutes if necessary. Remove from oven and cool in pan for 15 minutes. Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.
You can make a super easy glaze to top it off if you’d like but I think it’s perfectly fine without it. Wait until the cake cools more before you add the glaze, though, otherwise the glaze will just seep into the cake.
1/2 c powdered sugar
5-6 Tbsp milk (enough to thin out the glaze)
add a teaspoon of your favorite extract if you’d like but it’s fine without