coconut pound cake recipe

Written BySheba G Updated On
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The Best coconut pound cake recipe

I’ve been making this coconut pound cake recipe for years, and it’s still a family favorite. It’s a classic dessert that never goes out of style, and it’s perfect for any occasion.

The first time I made it, I was hooked – the combination of shredded coconut and sweet vanilla is just irresistible. My kids love helping me mix the batter, and they always get excited when they see the finished cake coming out of the oven.

It’s a great way to use up shredded coconut that’s been sitting in your pantry for too long, and it’s a perfect dessert for potlucks or family gatherings. Plus, it’s relatively healthy compared to other desserts – the coconut adds fiber and protein, and there’s no refined sugar in sight.

I like to serve it with a dollop of whipped cream or a sprinkle of powdered sugar on top. The texture is so tender and moist, you’ll be amazed at how easy it is to make.

And let me tell you, this cake freezes beautifully – I often make a double batch and freeze half of it for later. It’s one of those recipes that gets better with time, if that’s even possible.

My family requests it all the time, and I’m happy to oblige. Whether you’re looking for a special dessert for a holiday or just a fun treat for the weekend, this coconut pound cake recipe is sure to please.

Classic Coconut Pound Cake

4.8 from 1508 votes

A dense, buttery pound cake infused with coconut flavor and topped with a sweet glaze. This moist cake is perfect for dessert or an afternoon treat.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut milk, room temperature
1 cup sweetened shredded coconut

For the Glaze

1 cup powdered sugar
2 tablespoons coconut milk
1/2 teaspoon coconut extract
1/4 cup toasted shredded coconut for garnish

👨‍🍳Directions

1Preheat your oven to 325°F (163°C).
2Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust with flour to ensure the cake releases easily.
3In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts until fully incorporated.
5In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk, starting and ending with the flour mixture.
7Mix on low speed just until combined after each addition, then fold in the shredded coconut with a rubber spatula.
8Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
9Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly touched.
10Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack and let it cool completely for about 1 hour.
11While the cake cools, prepare the glaze by whisking together the powdered sugar, coconut milk, and coconut extract in a small bowl until smooth and pourable.
12Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to run down the sides.
13Sprinkle the toasted shredded coconut over the glaze before it sets, then let the glaze harden for about 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 15g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For the best texture, ensure all ingredients are at room temperature before starting. To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until golden. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Classic Coconut Pound Cake Works

This coconut pound cake recipe is always a good idea for any occasion – whether you’re planning a family gathering or just want something delicious for dessert tonight. The best part?

It’s relatively easy to make and requires no special equipment or ingredients. Plus, it freezes beautifully so you can enjoy it later without having to bake an entire new batch.

❓ Frequently Asked Questions About Coconut Pound Cake

Q: What type of flour should I use?

A: You can use either all-purpose flour or cake flour – both work well in this recipe. If you want a more tender crumb, use cake flour; if you prefer a slightly denser texture, use all-purpose flour.

Q: Can I substitute unsweetened applesauce for some of the oil?

A: Yes, you can substitute unsweetened applesauce for some of the oil in this recipe. This will not only reduce the fat content but also add moisture to the cake. Start with substituting half of the oil with applesauce and adjust as needed.

Q: How do I know if my coconut is fresh?

A: Fresh coconut should smell sweet and have a slightly sticky texture when touched lightly with your finger. If your coconut smells sour or has become dry and brittle, it may be past its prime.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting gluten-free all-purpose flour or cake flour in place of regular flour.

Q: Why do I need to soak the shredded coconut in water?

A: Soaking the shredded coconut in water helps to rehydrate it after being stored in an air-tight container for some time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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