This Coconut Pound Cake is a rich, buttery dessert infused with tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut. The sweetened shredded coconut in the cake adds a lovely texture that I really like. If I love coconut treats, I will love this Coconut Pound Cake.
Why I’ll Love This Recipe
I love this Coconut Pound Cake because it's rich, buttery, and full of coconut flavor. The sweetened shredded coconut in the cake adds a lovely texture that I really like. The coconut glaze and toasted coconut topping make it even more delicious. If I love coconut treats, I will love this Coconut Pound Cake.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned full-fat coconut milk, shaken well
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup confectioners' sugar
- 3-4 tablespoons canned full-fat coconut milk, shaken well
- ¼ teaspoon coconut extract
- Toasted shredded coconut, for garnish
Directions
- Preheat the oven to 350°F (175°C). Spray a 10-inch Bundt pan with baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 3–4 minutes, or until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and coconut extract. Mix until combined.
- On low speed, alternate adding the flour mixture and the coconut milk, beginning and ending with the flour mixture. Start by adding 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. Mix until just combined; do not overmix.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
To make the glaze:
- In a medium bowl, whisk together the confectioners' sugar, coconut milk, and coconut extract until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top.
- Sprinkle toasted shredded coconut on top for garnish.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
Variations
- Lemon Coconut Pound Cake: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
- Chocolate Coconut Pound Cake: Fold in ½ cup of mini chocolate chips into the batter before baking.
- Nutty Coconut Pound Cake: Add ½ cup of chopped pecans or walnuts to the batter for added crunch.
Storage/Reheating
To store the Coconut Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will last up to 3 days at room temperature. If I keep it in the refrigerator, it can last up to 5 days but could dry out faster. For longer storage, freeze the pound cake.
To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or aluminum foil for extra protection. It's best to freeze the cake without the glaze, as it can become soggy. Store the wrapped cake in the freezer for up to 3 months. When ready to serve, thaw the cake at room temperature and add the glaze afterward. Don't forget about the toasted coconut to top off the cake!
FAQs
How can I ensure my pound cake is moist?
To ensure the pound cake is moist, I make sure to use full-fat coconut milk and not overmix the batter. Also, I don't overbake the cake; I check for doneness with a toothpick.
Can I use unsweetened shredded coconut?
Yes, I can use unsweetened shredded coconut, but I might want to add a little extra sugar to the batter to compensate for the lack of sweetness.
What can I use instead of coconut milk?
If I don't have coconut milk, I can substitute with heavy cream or whole milk, but the cake will miss out on the coconut flavor.
How do I toast shredded coconut?
To toast shredded coconut, I spread it in an even layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
Can I make this cake ahead of time?
Yes, I can make this cake ahead of time. I can bake the cake, let it cool completely, and store it in an airtight container at room temperature for up to 3 days. I can also freeze the unglazed cake for up to 3 months.
Conclusion
This Coconut Pound Cake is a delightful dessert that's rich, buttery, and full of coconut flavor. The sweetened shredded coconut in the cake adds a lovely texture that I really like. The coconut glaze and toasted coconut topping make it even more delicious. If I love coconut treats, I will love this Coconut Pound Cake.
Coconut Pound Cake
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Pound Cake is a rich, buttery dessert infused with tropical coconut flavor, perfect for coconut lovers. Topped with a smooth coconut glaze and toasted shredded coconut, it’s moist, tender, and full of texture—ideal for special occasions or everyday indulgence.
Ingredients
- For the Cake:
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned full-fat coconut milk, shaken well
- 1 cup sweetened shredded coconut
- For the Coconut Glaze:
- 1 cup confectioners' sugar
- 3–4 tablespoons canned full-fat coconut milk, shaken well
- ¼ teaspoon coconut extract
- Toasted shredded coconut, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with baking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream butter and sugar on medium-high for 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well and scraping the bowl as needed.
- Add vanilla and coconut extracts; mix until combined.
- Alternate adding flour mixture and coconut milk, starting and ending with flour. Mix until just combined.
- Fold in shredded coconut.
- Pour batter into prepared pan; smooth top and tap to release air bubbles.
- Bake 50–55 minutes or until a toothpick comes out with a few crumbs.
- Cool in pan for 10–15 minutes, then turn onto a wire rack to cool completely.
- To Make the Glaze:
- Whisk together confectioners’ sugar, coconut milk, and extract until smooth.
- Drizzle glaze over cooled cake.
- Sprinkle with toasted coconut.
Notes
- Do not overmix the batter to keep the cake tender.
- Full-fat coconut milk ensures a moist, flavorful crumb.
- For a deeper coconut flavor, toast the coconut used inside the batter too.
- Store unglazed cake in the freezer and glaze after thawing for best results.
