Vanilla Bean Toasted Coconut Pound Cake


2 cups all-purpose flour
½ teaspoon baking powder
1 pinch salt
cup unsalted butter, room temperature
1 ½ cups granulated sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 vanilla, seeds scraped into the batter, pod discarded
1 cup sweetened shredded coconut, divided
½ cup heavy cream


1. Preheat the oven to 325ºF. Butter a 9×5 loaf pan and set aside.

2. In a small bowl sift together the flour, baking powder, and salt. Set side.

3. In an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs and beat well after each addition. Add the vanilla extract and vanilla beans and mix well.

4. With the mixer on low, alternately add the heavy cream and the flour slowly until it is completely incorporated. Then, stir in ¾ of the coconut with  a spatula until evenly distributed.

5. Pour the batter into the prepared baking pan and bake for about an hour. At the 45 minute mark, scatter the remaining ¼ cup coconut on top of the cake and return the pan to the oven.

6. When a cake tester comes out clean remove the pan from the oven and allow it to cool for 10 minutes. Then turn it out onto a wire rack and allow it to cool completely.

Naptime Notes

Naptime Recipe Serving ideas

Slice it up and serve with toppings… or without!

Naptime Stopwatch

20 minutes prep time, 1 hour cook time

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This was a hit all around!

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