This pound cake is so good. It’s made with sweet dulce de leche, and a little bit of coconut milk to make it nice and moist and rich. A slice of this tastes great with a steaming cup of tea, or a scoop or two of vanilla ice cream. You can taste the cinnamon and nutmeg and the caramel of the dulce de leche in every decadent bite. The frosting adds another layer of yumminess to the cake, but you can certainly enjoy this cake without frosting. This is the new go-to pound cake recipe at my house! The recipe actually makes two loaf cakes, so I recommend keeping one, and giving the other to someone you love!
- 2 sticks unsalted butter, at room temperature
- 1 cup dulce de leche
- 2 cups light brown sugar
- 1 cup sugar
- 1 tablespoon vanilla extract
- 6 eggs
- 1/2 cup coconut milk
- 3 cups flour
- 1 tablespoon ground cinnamon
- 2 teaspoons freshly ground nutmeg
- Preheat oven to 325 degrees. Grease two 9-inch ( or 4 mini loaf pans) with cooking spray, and set aside.
- In the bowl of your mixer, beat the butter, dulce de leche, brown sugar, and 1 cup of the sugar until smooth and creamy, about 2-3 minutes.
- Add in the vanilla. Beat in the eggs, one at a time.
- Add in the coconut milk, and mix until combined.
- On low speed, add in the flour and spices, and mix, until thoroughly combined.
- Pour the batter into the prepared loaf pans, and bake at 325 degrees for 60-75 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting and enjoying!