Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. This step is crucial for easy release of your Classic Southern Coconut Pound Cake Recipe.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 5-7 minutes, until light, fluffy, and pale. Scrape down the sides of the bowl as needed. This aeration creates the signature pound cake texture.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl after every couple of eggs.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: With the mixer on low speed, alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
Step 6: Gently fold in the shredded sweetened coconut and vanilla extract using a spatula until evenly distributed.
Step 7: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to remove any air bubbles.
Step 8: Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the Classic Southern Coconut Pound Cake Recipe comes out clean. The cake should be golden brown.
Step 9: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. This helps the cake firm up before removal.
Step 10: Prepare the optional glaze: In a small bowl, whisk together the powdered sugar, coconut milk, and extract until smooth and pourable. Add more liquid or powdered sugar as needed to reach desired consistency.
Step 11: Once the Classic Southern Coconut Pound Cake Recipe is completely cool, drizzle the glaze over the top. Garnish with extra toasted coconut if desired. Serve and enjoy!