Coconut pound cake is a moist, buttery dessert infused with the tropical flavor of coconut. With its rich texture and irresistible aroma, this cake is perfect for celebrations, afternoon tea, or simply indulging your sweet tooth. It’s easy to make, packed with coconut goodness, and sure to impress anyone who tastes it.
Why You’ll Love This Recipe
- Moist and rich with a tender crumb.
- Infused with coconut flavor from shredded coconut and coconut milk.
- A versatile recipe that can be served plain or with a glaze for added sweetness.
- Simple to prepare with pantry-friendly ingredients.
- Perfect for special occasions or everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Coconut extract
- All-purpose flour
- Baking powder
- Salt
- Coconut milk (full-fat for the best flavor)
- Shredded coconut (sweetened or unsweetened)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add Eggs and Flavorings:
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Mix in the vanilla and coconut extracts.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
- Fold in Shredded Coconut:
- Gently fold the shredded coconut into the batter.
- Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 10-12 slices.
- Prep Time: 15 minutes.
- Cook Time: 50-60 minutes.
- Total Time: 1 hour 15 minutes.
Variations
- Coconut Glaze: Drizzle with a simple glaze made from powdered sugar and coconut milk.
- Lemon-Coconut Pound Cake: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
- Toasted Coconut Topping: Sprinkle toasted coconut on top of the cooled cake for added texture and flavor.
- Chocolate Coconut: Add ½ cup of mini chocolate chips to the batter for a sweet chocolatey surprise.
- Vegan Option: Substitute butter with vegan butter, eggs with flax eggs, and use a plant-based coconut milk.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Serve at room temperature, or microwave individual slices for 10-15 seconds to warm slightly.
FAQs
Can I use canned coconut cream instead of coconut milk?
Yes, coconut cream works for a richer texture, but you may need to thin it slightly with water.
What’s the best shredded coconut to use?
Both sweetened and unsweetened shredded coconut work, depending on your sweetness preference.
Can I use a different type of milk?
While coconut milk adds the best flavor, whole milk or almond milk can be used as a substitute.
Why is my cake dense?
Overmixing the batter or not properly creaming the butter and sugar can result in a dense cake. Mix just until combined.
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free 1:1 baking flour.
How do I toast coconut for topping?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Can I make this cake in advance?
Absolutely! Coconut pound cake tastes even better the next day as the flavors develop.
What pan size works best?
A standard loaf pan or a 10-cup bundt pan works perfectly for this recipe.
Can I add nuts to the batter?
Yes, chopped macadamia nuts or pecans make a great addition for extra texture.
How can I make it extra moist?
Ensure you measure your flour correctly (spoon and level, don’t scoop), and don’t overbake the cake.
Conclusion
Coconut pound cake is a delightful treat that’s simple to make yet bursting with tropical flavor. Whether you enjoy it plain, glazed, or with toppings, this cake is perfect for any occasion. Give it a try and enjoy a slice of indulgence that’s sure to transport your taste buds to paradise!
Print
Coconut Pound Cake
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup shredded sweetened coconut
For the Glaze:
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon coconut extract
- 2/3 cup shredded sweetened coconut, toasted (for topping)
Instructions
- Prepare the Cake:
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut extract and vanilla extract.
- Gradually add the milk, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded sweetened coconut.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Glaze:
- In a medium bowl, whisk together the melted butter, powdered sugar, milk, and coconut extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
- Sprinkle the toasted shredded coconut over the glaze for garnish.
Notes
- Toasting Coconut: To toast the shredded coconut, spread it in an even layer on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: The cake can be frozen (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and glaze before serving.