The Best Ever Coconut Cream Pound Cake (Moist, Dreamy & Irresistible!)

1. Preheat & Prep
   Preheat your oven to 325°F (165°C). Grease your loaf or bundt pan generously with butter and dust lightly with flour.
2. Cream Butter & Sugar
   In a large bowl, beat softened butter and sugar until pale and fluffy — about 3–4 minutes. (This step is key for that dreamy, melt-in-your-mouth texture!)
3. Add Eggs
   Add the eggs one at a time, beating well after each addition. Stir in coconut extract.
4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Wet & Dry Together
   Add the dry ingredients to the butter mixture alternately with coconut milk, beginning and ending with flour. Mix just until combined.
6. Bake
   Pour the batter into your prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
   Allow to cool in the pan for 10 minutes before transferring to a rack. Dust with powdered sugar or drizzle with coconut glaze.

What to Serve with Coconut Cream Pound Cake

• Fresh pineapple or mango slices
• A scoop of vanilla or coconut ice cream
• Toasted shredded coconut on top
• Hot coffee or iced latte — trust me, perfect combo!