This Coconut Pound Cake is a rich, buttery dessert bursting with tropical coconut flavor! It features a wonderfully moist crumb thanks to full-fat coconut milk, with added texture from sweetened shredded coconut mixed right into the batter. I absolutely adore a good pound cake, and this Coconut Pound Cake version is topped with a sweet coconut glaze and toasted coconut for even more coconut goodness! It’s a simple yet elegant cake, perfect for dessert, an afternoon snack with coffee, or bringing to a potluck – delicious any time of year, including these beautiful April days!
Why You’ll Love This Coconut Pound Cake
- Intense Coconut Flavor: Uses coconut milk, coconut extract, and shredded coconut for triple the tropical taste!
- Incredibly Moist: Full-fat coconut milk and butter ensure a rich, tender, and moist pound cake.
- Buttery and Rich: Lives up to the “pound cake” name with a satisfyingly rich and buttery texture.
- Easy to Make: Follows standard pound cake methods and uses simple ingredients.
- Beautiful Presentation: Looks lovely baked in a Bundt pan and drizzled with glaze.
Ingredients for Coconut Pound Cake
Here’s what you’ll need to make this delightful coconut cake. The full list with measurements is in the recipe card below.
Cake
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Kosher salt (Seasoning)
- Unsalted butter, softened (Fat)
- Granulated sugar (Sweetener)
- Large eggs, room temperature (Binder)
- Vanilla extract (Flavoring)
- Coconut extract (Flavoring)
- Canned coconut milk, full-fat, shaken well (Dairy Alternative/Liquid)
- Sweetened shredded coconut (Coconut)
Coconut Glaze
- Confectioners’ sugar (Sweetener)
- Canned coconut milk, full-fat, shaken well (Dairy Alternative/Liquid)
- Coconut extract (Flavoring)
Garnish
- Toasted shredded coconut* (Garnish) (See notes in original recipe)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the pure coconut flavor of this Coconut Pound Cake, but here are some variations:
- Add Lime or Lemon: Incorporate lime or lemon zest into the batter and/or the glaze for a bright citrusy contrast.
- Add Pineapple: Fold some well-drained crushed pineapple into the batter.
- Different Nuts: Add chopped macadamia nuts or almonds to the batter or sprinkle on top.
- Chocolate Drizzle: Drizzle with melted dark or white chocolate in addition to or instead of the coconut glaze.
- Rum Glaze: Add a tablespoon of rum to the coconut glaze for a tropical cocktail vibe.
How to Make Coconut Pound Cake
Let me show you how easy it is to make this moist and delicious Coconut Pound Cake:
Prep Oven and Pan
- I preheat my oven to 350°F (175°C).
- I generously spray a 10-inch Bundt pan with baking spray (the kind with flour included works great).
Combine Dry Ingredients
- In a medium bowl, I whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. I set this aside.
Cream Butter and Sugar
- In the bowl of my stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), I cream the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes, until the mixture is light and fluffy.
Add Eggs and Extracts
- I add the eggs, one at a time, beating well after each addition. I make sure to scrape down the sides of the bowl as needed.
- Then, I add the vanilla extract and coconut extract and mix until just combined.
Alternate Wet and Dry Ingredients
- With the mixer on low speed, I alternate adding the flour mixture and the coconut milk to the butter mixture. I start by adding about one-third of the flour mixture, then half of the coconut milk, another third of the flour, the remaining coconut milk, and finally the last third of the flour mixture. I mix until just combined after each addition; it’s important not to overmix.
Fold in Coconut
- Gently, using a spatula, I fold in the sweetened shredded coconut until it’s evenly distributed throughout the batter.
Bake
- I pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- I tap the pan lightly on the counter to remove any large air bubbles.
- I bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached, but no wet batter.
Cool
- I let the cake cool in the pan for 10–15 minutes.
- Then, I carefully invert it onto a wire rack to cool completely.
Make the Glaze
- For the glaze, I whisk together the confectioners’ sugar, 3 tablespoons of the coconut milk, and the coconut extract (if using) in a small bowl.
- I add more coconut milk, a tiny bit at a time, as needed to reach a thick but pourable consistency.
Glaze and Garnish
- I drizzle the glaze over the completely cooled cake, allowing it to run down the sides.
- I sprinkle with toasted shredded coconut, if desired.
- I allow the glaze to set before slicing the Coconut Pound Cake.
Tips and Tricks for the BEST Pound Cake
Here are my secrets for making this Coconut Pound Cake truly exceptional:
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for a smooth, well-emulsified batter.
- Cream Butter and Sugar Properly: Don’t skimp on the creaming time! Beating the butter and sugar until light and fluffy incorporates air, leading to a tender cake.
- Don’t Overmix: Once the flour is added, mix just until combined. Overmixing develops gluten and can result in a tough cake.
- Full-Fat Coconut Milk: Use canned, full-fat coconut milk (shake well!) for the best flavor and moisture. The kind in cartons is too thin.
- Cool Completely Before Glazing: Allow the cake to cool 100% before adding the glaze, otherwise it will just melt and absorb into the cake.
How to Serve
This Coconut Pound Cake is delicious served:
- Plain: A simple slice is perfect with coffee or tea.
- With Fruit: Serve alongside fresh pineapple, mango, or berries.
- Toasted: Lightly toast a slice and serve with butter.
- With Ice Cream: A scoop of vanilla bean or pineapple-coconut ice cream takes it over the top.
- For Brunch: A wonderful sweet addition to a brunch spread.
Serve at room temperature.
Make Ahead and Storage
- Make Ahead: This pound cake is great for making ahead! It tastes even better the next day as the flavors meld.
- Storage: Store the cake, covered tightly or in an airtight container, at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- Freezing: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight at room temperature before glazing.
FAQs about Coconut Pound Cake
- Can I use light coconut milk?
- Full-fat canned coconut milk is highly recommended for richness and moisture. Light coconut milk will result in a less tender and flavorful cake.
- Can I make this gluten-free?
- Yes, substitute a quality gluten-free all-purpose flour blend that contains xanthan gum.
- My Bundt cake stuck! What went wrong?
- Ensure the Bundt pan was very well greased and floured (or use baking spray with flour). Also, letting the cake cool in the pan for 10-15 minutes before inverting helps it release cleanly.
Enjoy this moist, rich, and incredibly flavorful Coconut Pound Cake! It’s a perfect tropical-inspired treat.
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Best Coconut Pound Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- 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. The sweetened shredded coconut in the cake adds a lovely texture!
Ingredients
Scale
For the Cake:
- 2 3/4 cups (344g) all-purpose flour, spooned & leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240g) canned full-fat coconut milk, shaken well, room temperature
- 1 cup (93g) sweetened shredded coconut
For the Coconut Glaze:
- 1 cup (125g) confectioners’ sugar (powdered sugar)
- 3–4 tablespoons canned full-fat coconut milk, shaken well
- 1/4 teaspoon coconut extract (optional)
For Garnish (Optional):
- Toasted shredded coconut* (see notes)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, or spray thoroughly with baking spray that includes flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Extracts: Add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and coconut extract. Scrape down the sides of the bowl.
- Alternate Dry Ingredients and Coconut Milk: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the room-temperature coconut milk in two additions (begin and end with the flour mixture). Mix until just combined after each addition. Do not overmix.
- Fold in Shredded Coconut: Gently fold in the sweetened shredded coconut using a rubber spatula until evenly distributed.
- Fill Pan and Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake for 50-55 minutes, or until a wooden toothpick or long skewer inserted into the center comes out with only a few moist crumbs attached (no wet batter).
- Cool Cake: Let the cake cool in the Bundt pan for 10–15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Make the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 3 tablespoons of the coconut milk, and the coconut extract (if using). Add more coconut milk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
- Glaze and Garnish: Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Sprinkle with toasted shredded coconut, if desired. Allow the glaze to set before slicing.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and coconut milk helps ensure a smooth, evenly incorporated batter and a better cake texture.
- Coconut Milk: Use full-fat canned coconut milk (shake the can well before opening as it can separate). Do not use refrigerated coconut milk beverage.
- Coconut Extract: Enhances the coconut flavor but can be omitted if preferred.
- Do Not Overmix: Overmixing the batter after adding the flour can lead to a tough cake. Mix just until combined.
- Bundt Pan Prep: Thoroughly grease and flour the Bundt pan (or use baking spray with flour) to prevent sticking.
- Toasting Coconut (for Garnish): Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 3-5 minutes, watching carefully, until lightly golden brown and fragrant.
- Storage: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.