Our old-fashioned Coconut Buttermilk Pound Cake has just the right amount of sweetness balanced with a bit of tang. The texture of this cake is sublime!
This is one of those recipes you find, and because it’s ever so slightly better than the rest, you can’t believe your luck in finding it! I’m a big fan of a good pound cake and an even bigger fan of coconut so when I saw this recipe I couldn’t wait to try it! Those two little facts aside, this recipe knocked my socks off! The texture of the cake was really something special. It definitely has a pound cake texture but it has an amazing tenderness that is really,really lovely.
The flavor of this old fashioned coconut buttermilk pound cake has just the right amount of sweetness balanced with a bit of tang. It’s the buttermilk that adds the subtle tang and creates a bit more complexity in the overall flavor. The buttermilk also helps make this a wonderfully moist pound cake. After making this cake a few times I added 1/2 teaspoon of coconut extract to the recipe to enhance the coconut flavor.
This cake tastes like the “perfect Old Fashioned Buttermilk Coconut Pound Cake”. Close your eyes and take a bite and you can almost hear your grandma whispering in your ear……
RECIPE NOTES: The instructions call for the cake to be baked until a skewer inserted in the center of the cake comes out with a few moist crumbs clinging to. Don’t over bake the cake. If your skewer come out clean, the cake will be slightly over done, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier that the recipe calls for.
The original recipe calls for the caked to be baked in a smaller loaf pan. Don’t even think about trying it! You definitely need need a 9X5 inch pan to accommodate the volume of batter in this recipe!
When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon. My glaze got a little thinner than I like in the photo!
Serves 8
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Source: Martha Stewart
Coconut Buttermilk Cake
Ingredients
Cake:
- 1 1/2 sticks unsalted butter at room temperature
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
- 1 cup buttermilk
- 1 1/4 cups sweetened shredded coconut
Topping:
- 1 cup powdered sugar sifted
- 2 tablespoons buttermilk
- 1/4 cup sweetened shredded coconut divided
Instructions
CAKE:
- Spray a 9X5 inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, and salt and set aside.
- In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
- Add vanilla and coconut extract to the bowl. Add the eggs one at a time and mix well, scraping down the bowl, after each addition.
- Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 cup total of buttermilk), and mix until incorporated.
- Using a large spoon mix in 1 1/4 cups of the coconut.
- Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.
Topping:
- Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
- In a small bowl, whisk together the powdered sugar and 1 1/2 tablespoons of the remaining buttermilk. Add additional 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!
Nutrition
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Coconut Cake is my favorite. They are known for their moist, crumbly texture and this cake delivered the perfect results. I followed your recipe precisely and it was spot on. I have one other coconut cake recipe that I’ve always used, but this recipe is just as delicious. The texture is perfect! The taste is amazing. I didn’t even put the glaze on top. My husband loved it. I find that most cakes that have buttermilk as one of the ingredients gives the cake a good balance of fat and moistness. This recipe is going to be a regular in our home. Thanks for posting – we love it!
Thanks, Debbie! 😀 So glad to hear you and your hubby loved it!
I made this cake according to directions other than an additional 1/2 t coconut extract and it tastes good but the texture is very disappointing. It crumbles when cut, it doesn’t hold up to slicing like a regular pound cake. I found it to be a tad bit dry too.
Hi CA. Gosh, dry is the last thing I’d call this cake. Honestly, I’m crazy about its texture too. I totally agree that it’s not as firm when cut as a standard pound cake would be. I’m sorry I can’t be of any help. I wish it had worked out better for you. NO worries though we have lots more coconut cakes to try <3
Very good cake but way overdone when I took out of oven at 52 min. My oven is spot on with oven thermometer. I will try 40 – 45 min next time.
Hi Mirian. I’m so sorry the baking time was off for you! I know how disappointing that is! Thank you for letting everyone know.
Don’t you think you should list the coconut that goes into the cake under “cake” instead of “topping”?
Hi Lucinda! You are absolutely right! Thank you so much for your suggestion. I’ve amended the recipe instructions to reflect that. Have you made this cake? We’d love to hear back from you if you do. It really is a fabulous cake! <3 Thank you again!
Is there any other type of baking pan I can use? Would a bundt pan or a tube pan work?
Hi Crystal! I haven’t made this in any other types of pans. Sorry!
I was wondering if you could make mini cakes and how long would you bake them. I’d like to give them as gifts. I bought 6 mini pound cake loafs, and thought it would a great gift. Everyone that’s tasted it, loves it.
I made this cake two times in one day. The first time I thought I forgot to include the powered sugar in the batter and added it after creaming the butter and granulated sugar. I didn’t understand that the powdered sugar was only for the glaze and not to be included in the batter. I used the 9×5 pan and it overflowed. So I made it again, and again I used both the granulated and powdered sugar in the batter, but used two smaller loaf pans. It came out really good, but I think it would have been better if I did not use the powdered sugar in the batter. This needs to be clear on your recipe to just use the powdered sugar only for the glaze and not include it in the batter. No one but me knows the mistake and loved it anyway. Please clarify on your recipe about the use of the powdered sugar. Maybe that’s what caused the overflow.
Hi Terry. I’m sorry the instructions confused you. I’ve gone back and labeled the sugar as granulated sugar. Hopefully that makes things clearer 😉 Thank you for your input!
How would you suggest altering the cook time if I wanted to make this in 2 round cake pans?
Hi Beth. I’m sorry I haven’t made this recipe in 2 round pans yet so I can’t give you any advice on that 🙁
I’m taking this to work tomorrow as some coworkers and I are celebrating our boss who is expecting baby number three! We are having a little baby shower at a local restaurant for her. Do you have any suggestions on how to transport or store this? It is in the oven as I write this! It’s going to be amazing!
Hi Lynne. How fun! It definitely needs to be stored in the refrigerator. I generally stick 5-6 toothpicks on the top, then cover it with plastic wrap. The toothpicks hold the plastic wrap just off the surface of the frosting. 🙂 Hope that helps! Have a great time.
Probably the most delicious cake I’ve made. it turned out perfectly and my husband loved it. Everyone should try this receipe
Thank you Shez. You made my day 🙂
These look delicious! i will have to try it soon
Hope you do 🙂
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Thanks Julie! It’s a great cake for Easter!
I made this cake last night. I made it almost as listed, but I left out the coconut extract because I don’t like the taste of it. I also eyeballed the glaze when I made it without using exact measurements (I added 1/8 teaspoon vanilla to the glaze). I also let it sit (accidentally) so it thickened into a cross between a glaze and a frosting. IT WAS SO GOOD. I only had a 8 1/2 inch loaf pan, so I made three cupcakes/muffins out of the excess batter. The cupcakes were done around the 30 minute mark, just FYI. I should have tented the pan when I took the cupcakes out because the loaf needed to bake for a little longer than an hour, and the top and sides got a little tough. That means that the cake was fine around the center, but the end pieces (or buttbread, depending on who you ask) were a little too done for my taste. All other pieces were rich, buttery and moist. Awesome recipe, and I can’t wait to try more recipes from this blog.
Oh, I forgot! My sister doesn’t even like coconut, and she loved this cake! She took two pieces.
Even better to know! LOL 😉
Hey Jessica. I’m so happy to hear about your experience with the recipe! Thanks so much for sharing. Good to know how to work the recipe with an 8 inch loaf pan!!! 🙂
Have you ever tried lemon extract in it. I love lemon and coconut together.
Hi Cinda. No, I haven’t, but I agree with you the lemon and coconut are a great combination. Should work out well 🙂
oooh this sounds incredible! i will have to try it soon! thanks for sharing!
You’re so welcome Lawnrence! Hope you give it a try!!!
in the UK.
What does 1 1/2 sticks of butter look like in kg or lbs please.
Hi Lorraine. 1 1/2 sticks is 6 ounces.
Great recipe, this turned out beautifully. No substitutions or changes, perfect as is. I ended up using about 2/3rds of the glaze and coconut. Served this at a potluck with some sliced fresh strawberries and pistachio gelato. Huge hit with everyone there. Thanks for a keeper of a recipe. (Im actually having a slice of this with my morning coffee as I type!)
Hey John I’m so happy it was a hit at your potluck! Thanks for sharing 🙂
Is it one cup of buttermilk or a half of cup of buttermilk?
Hi Naeema. It’s 1 cup in the batter of the cake. I think the confusion is that you add it in 2 additions–1/2 cup at a time. Does that make sense? Lmk 😉
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Thanks Kelley! I agree this would be perfect for Easter! Can you believe I still haven’t planned my menu?!!! YIKES!
How much sugar? I don’t see any mentioned except for the powdered sugar in the glaze.
Hi Tammy. It’s 1 cup. I’ve amended the recipe. Thanks so much for catching that! 🙂
i made it today and posted it on my blog. it is sooo good!
Hi Dina. I’m happy to hear you liked it. It’s so delicious isn’t it?!!!
Sorry, I misspelled recipe.
oops… You might want to check your receipe. I think you left out 1c. sugar in the ingredients list. You listed only the powdered sugar so I used that to blend with the butter… 🙁
Martha listed 1c. granulated sugar for the cake and the powdered sugar for the glaze.
🙂
I was not happy with the results of the powdered sugar in the cake but I did not try it with the granulated sugar so I can’t compare… I ran out of coconut!
Oh NO! I’m so very sorry!!! Honestly I really try so hard not to make any mistakes when I give out a recipe! You are of course right the recipe calls for 1 cup of sugar. I’ve amended the recipe. Sorry again to let you down!!! 🙁
I don’t see where you amended the recipe.It still reads powdered sugar.
Hi Cheryl. The recipe has been amended. The regular sugar is used in the Batter instructions in step 3. The powdered sugar is used in the Toppings instructions in step 2. Hope that helps 🙂
I love all things coconut! This sounds so lovely!
Thanks so much Joanne 🙂