coconut pound cake recipe

Written ByJenny Smyth Posted on
coconut pound cake recipe
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The Best coconut pound cake recipe

I’ve been making coconut pound cake for years, and it’s a staple in our household. It’s a recipe that never fails to impress, and it’s perfect for any occasion. I love that it’s a traditional dessert that’s been around for centuries, and it’s still widely popular today.

The combination of shredded coconut, sweetened condensed milk, and brown sugar creates a rich and velvety texture that’s just irresistible. And the best part? It’s incredibly easy to make!

Just mix together the ingredients, pour the batter into a loaf pan, and bake until golden brown. The result is a moist and flavorful cake that’s sure to please even the pickiest eaters. My kids love helping me in the kitchen, and they always get excited when I pull out the trusty old pound cake recipe.

It’s a great way to spend quality time together, and it’s a wonderful way to create memories that will last a lifetime. Plus, it’s a great way to use up leftover coconut and sweetened condensed milk – just think of all the other delicious recipes you can make with these ingredients! Over time, I’ve experimented with different variations of this recipe, but the classic version remains my favorite.

It’s just so simple yet so satisfying. And let me tell you, it freezes beautifully too – just wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. Whether you’re serving it at a dinner party or just need a quick dessert for your family, this coconut pound cake is sure to impress.

Classic Coconut Pound Cake

Classic Coconut Pound Cake

4.6 from 684 votes

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

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 450 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 sweetened shredded coconut for topping

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 10-inch bundt pan or two 9×5 inch loaf pans, ensuring all crevices are coated to prevent sticking.
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 4 to 5 minutes.
4Scrape down the sides of the bowl as needed.
5Add the eggs one at a time, beating well after each addition until fully incorporated.
6Mix in the vanilla extract and coconut extract until combined.
7In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
8Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk, beginning and ending with the flour mixture.
9Mix on low speed just until combined after each addition, being careful not to overmix.
10Fold in the sweetened shredded coconut using a spatula until evenly distributed throughout the batter.
11Pour the batter into the prepared pan and spread it evenly.
12Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
13If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.
14Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely before glazing.
15For the glaze, whisk together the powdered sugar, coconut milk, and coconut extract in a small bowl until smooth and pourable.
16Drizzle the glaze over the cooled cake, letting it run down the sides.
17Sprinkle the remaining shredded coconut on top while the glaze is still wet.
18Allow the glaze to set for about 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan or 9×5 inch loaf pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 15g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a lighter texture, ensure all ingredients are at room temperature. Toast the shredded coconut for extra flavor before adding to the batter or topping.

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 serving it at a dinner party or just need a quick dessert for your family.

It freezes beautifully too – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

You can also reheat individual slices by wrapping them in a damp paper towel and microwaving on high for 20-30 seconds.

❓ Frequently Asked Questions About Coconut Pound Cake

Q: What type of flour should I use for this recipe?

For this coconut pound cake recipe, you’ll want to use all-purpose flour. You can also substitute in some whole wheat flour if you prefer a nuttier flavor.

Q: Can I make this recipe in advance?

Yes! This coconut pound cake recipe freezes beautifully. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

Q: How do I ensure my coconut pound cake is evenly baked?

To ensure your coconut pound cake is evenly baked, make sure to check on it regularly during the baking time. You can also try rotating the pan halfway through baking to promote even browning.

Q: Can I substitute in other types of sugar for the brown sugar?

Yes! While brown sugar adds a rich flavor to this coconut pound cake recipe, you can substitute in other types of sugar like white granulated sugar or turbinado sugar.

Q: Is this coconut pound cake recipe suitable for vegetarians?

This coconut pound cake recipe is vegetarian-friendly!

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