There’s something so perfect and nostalgic about a sweet, velvety slice of Coconut Pound Cake. This dreamy dessert blends buttery richness with the tropical flavor of coconut, creating a golden, tender crumb that melts in your mouth. Whether enjoyed with your afternoon coffee, served at a family celebration, or wrapped up as a thoughtful homemade gift, this Coconut Pound Cake is guaranteed to bring smiles. With its moist, coconut-studded interior and irresistible aroma, it’s become a true staple in my baking rotation—and I’m so excited to share every tip and trick with you!
Ingredients You’ll Need
The lineup for this Coconut Pound Cake couldn’t be more classic, and each ingredient plays its part in building flavor, texture, or that gorgeous golden hue. Don’t skip or substitute without a good reason—these are your cake’s VIPs!
- Unsalted butter (1 cup, softened): Butter gives that luscious, rich crumb and helps the cake stay tender—make sure it’s truly soft for the fluffiest start.
- Granulated sugar (2 cups): Sugar lightens the texture and brings out the sweetness of both the coconut and butter.
- Large eggs (4): Eggs provide structure and lend that beautiful golden color—add them one at a time for the smoothest batter.
- Vanilla extract (1 teaspoon): Vanilla rounds out the flavor, complementing the coconut and amplifying all the cake’s aromas.
- Coconut extract (1 teaspoon): This extract layers in a pop of pure coconut flavor, making every bite distinctly tropical.
- All-purpose flour (3 cups): Flour creates the cake’s structure—sift if lumpy for an even lighter crumb.
- Baking powder (1/2 teaspoon): Just a touch lifts the dense pound cake and keeps it from feeling heavy.
- Salt (1/2 teaspoon): Salt sharpens all the sweet notes and keeps the flavor balanced.
- Canned coconut milk (1 cup, full-fat, shaken): Rich coconut milk boosts the coconut theme while creating wonderful moisture and a silky texture.
- Sweetened shredded coconut (1 cup): These little coconut shreds add chew and a little extra sweetness in every forkful.
How to Make Coconut Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or a 9×5-inch loaf pan really well—this helps your Coconut Pound Cake release cleanly and beautifully. Give your canned coconut milk a good shake so it’s perfectly mixed.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and sugar. Beat on medium-high speed for 3 to 5 minutes, until the mixture is light in color and fluffy in texture. This step adds air and creates the base for a tender crumb, so don’t rush!
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. This ensures perfect emulsification and a smooth batter. Stir in the vanilla and coconut extracts, letting those lush aromas perfume your kitchen.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This disperses the leavening agent and keeps everything well-blended, for an even rise and texture in your Coconut Pound Cake.
Step 5: Alternate Dry Ingredients and Coconut Milk
Add the dry flour mixture to the butter mixture in three parts, alternating with the coconut milk. Begin and end with flour. Mix gently after each addition—just until combined. This keeps the cake tender rather than tough.
Step 6: Fold in Shredded Coconut
With a spatula, gently fold the sweetened shredded coconut into the batter. Aim for even distribution so each slice of Coconut Pound Cake has a lovely coconutty bite.
Step 7: Bake and Cool
Spoon the batter into your prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The hardest part is waiting!
How to Serve Coconut Pound Cake
Garnishes
A simple glaze made with powdered sugar and coconut milk drizzled over the top can accentuate the tropical vibes. Sprinkle with toasted coconut flakes for crunch and extra coconut aroma, or dust with powdered sugar for a classic bakery look.
Side Dishes
Coconut Pound Cake shines all by itself but pairs beautifully with a bowl of fresh berries—think sugared strawberries or tart raspberries. If you’re celebrating, a scoop of vanilla bean or coconut ice cream alongside is a real treat.
Creative Ways to Present
Try slicing your Coconut Pound Cake thickly and grilling lightly for a warm, toasty edge—amazing with a dollop of whipped cream or yogurt. You can also cube it and layer with mango, kiwi, and cream in parfait glasses for a fun tropical dessert trifle.
Make Ahead and Storage
Storing Leftovers
Keep leftover Coconut Pound Cake covered at room temperature for up to three days. It actually improves in flavor and moisture on the second day, making it fantastic for make-ahead entertaining!
Freezing
You can freeze the whole pound cake or individual slices. Wrap tightly in plastic wrap and then foil, or use a zip-top freezer bag. It’ll stay fresh for up to three months—just thaw overnight in the fridge before serving.
Reheating
To bring back that fresh-from-the-oven appeal, pop individual slices in the microwave for just 10–15 seconds. If you’re reheating a larger portion, use a low oven (300°F) for about 10 minutes, covered lightly with foil.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes, you can swap in unsweetened coconut, especially if you prefer your Coconut Pound Cake a little less sweet. The cake will still be moist, but the texture may be slightly less chewy due to the reduced sugar.
What can I use if I don’t have coconut extract?
If you’re without coconut extract, simply increase the vanilla extract a bit and consider adding a bit of extra shredded coconut. You’ll still get a lovely coconut aroma, though the flavor won’t be quite as pronounced.
Why should the butter be softened and not melted?
Softened butter beats with sugar to trap air, which gives Coconut Pound Cake its light and tender crumb. Melted butter results in a denser, heavier cake, so take a little time to let your butter soften naturally.
Can I bake this recipe in mini loaf pans?
Absolutely! Just divide the batter evenly among mini loaf pans, filling them about 2/3 full. Bake for 35–45 minutes, checking doneness with a toothpick. Perfect for gifting—or snacking!
How do I know when the pound cake is fully baked?
Your best bet is the trusty toothpick test: insert it in the thickest part of the cake. If it comes out clean or with just a few moist crumbs, your Coconut Pound Cake is ready for its grand debut.
Final Thoughts
I truly hope you’ll give this Coconut Pound Cake a spot in your baking repertoire. It’s the kind of recipe that gets rave reviews every time and is just as fun to make as it is to eat. Share a slice—or two—with friends and family, and watch how quickly it disappears!
Print
Coconut Pound Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Pound Cake. Moist, rich, and bursting with coconut goodness, this cake is a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, full-fat, shaken
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or a loaf pan.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and coconut extracts.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with coconut milk.
- Finish batter: Fold in shredded coconut. Pour batter into the pan.
- Bake: Bake for 60–70 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- Enhance flavor with a coconut glaze.
- This cake stays moist for days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
