There’s only one word you need to describe my coconut pound cake recipe: luscious! I have to tell you, a good pound cake is my weakness. Who can resist the buttery, velvety, cakey-thick, deliciousness that is a slice of pound cake?
What I Love About This Coconut Pound Cake Recipe
Well this cake brings all of the yumminess of an old fashioned pound cake and the the flavor and indulgence of a rich coconut cake. It’s the perfect marriage of tropical temptations and the rich cake you know and love. Plus, it’s easy to make and stores like a dream! It’s great for dessert, tea time, an afternoon snack, or your next potluck!
If you love pound cake like I do, check out my lemon pound cake, and my strawberry pound cake when you want to try something new.
Let’s bake this!
Coconut Pound Cake Video Tutorial
On your phone? Check out my web story here!
Coconut Pound Cake Recipe Notes
- Coconut: One source isn’t enough in this pound cake. We use sweetened coconut flakes both in the cake and on top of the glaze. I prefer to use SWEETENED coconut flakes. Not only is it sweeter, but it also adds moisture to the cake.
- Pans: For this cake, you need a 12 cup bundt pan. The batter will rise as it bakes to the tippy top. Check out this list of the best bundt pans!
How Long Can You Keep This In The Fridge?
This coconut cream cheese pound cake stores WONDERFULLY! Pop it in a sealable container and it’ll be fine in the fridge for up to a week. I recommend not putting the glaze on until you eat it, so the cake doesn’t soak up the glaze and get soggy.
Can You Freeze This?
Yes! Again, withhold the glaze until you eat it (and if you need more glaze after you thaw it, just whip some up — it’s so easy to make!). Freeze your cake for up to six months.
To thaw, let it sit in the fridge overnight, then just slice and enjoy!
Make Ahead Tips
Since this coconut pound cake recipe stores so well, there’s really no reason to speed the process along! Just hold off on the glaze until you’re ready to serve for maximum flavor and texture.
- Add citrus. Make this lemony by turning this into a lemon coconut cake recipe! Take a play from Harvey Wallbanger cake by putting orange zest right in the glaze. Also, try a spin on lemon coconut bars.
- Add other fruits. What fruit goes well with coconut? Just about anything! Pineapple coconut pound cake recipe, blueberry coffee cake — the possibilities are endless!
- Add pecans. Give it a crunch, just like my sour cream coffee cake or my pecan pound cake.
More Pound Cake Recipes
- Peach Pound Cake
- Banana Pound Cake
- Orange Pound Cake
- Old Fashioned Pound Cake
- Lemon Cream Cheese Pound Cake
- Peach Bourbon Upside Down Cake
- Eggnog Pound Cake
- Million Dollar Pound Cake
Coconut Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butter, softened
- 1 (8 ounce)package cream cheese
- 3 cups sugar
- 6 large eggs
- 2 cups sweetened flaked coconut
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon coconut extract
- 1 1/2 cups confectioners' sugar
- 2-3 tablespoons whole milk
- 1/8 teaspoon coconut extract
- 1/4 cup sweetened flaked coconut, lightly toasted
- Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.
- Whisk together in a medium mixing bowl, flour, baking powder, and salt; set aside.
- In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 4 minutes.
- Add cream cheese and beat on medium for 2 minutes.
- With the mixer on low, gradually mix in sugar until blended. Turn mixer to medium, beat for 2 additional minutes.
- Add eggs, one at a time, mixing after each addition just until yolk disappears.
- Mix in flour mixture gradually until just moistened, then stir in vanilla and coconut extract, and flaked coconut.
- Pour batter into prepared pan. Tap pan on the counter to remove any air bubbles.
- Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in pan on a wire rack for 1 hour. Remove from pan and cool completely on a wire rack.
- Whisk together confectioners' sugar and 2 tablespoons of the milk in a small bowl until smooth. Add remaining milk, as needed, 1 teaspoon at a time, until glaze has a thick pourable consistency. Stir in coconut extract. Pour over completely cooled cake. Top with ¼ cup shredded coconut.
How do you measure your flour and sugar?
Hi, Jackie. I measure flour in a measuring cup, here are some tips:
I first fluff the flour in the bag or container, with a whisk, 3-4 inches deep to aerate it and break up any clumps. Then, rather than scooping the flour, which compacts it and can add extra flour to the measuring cup, I spoon it into the measuring cup, piling it higher than the edges of the cup.
Then I remove excess, overflowing top, with the straight edge of a small spatula directly back into my flour container.
Genevieve | Fitty Foodlicious says
This pound cake looks delicious and perfect for Easter!
Thank you, Genevieve! I think it is too! <3
Chef Dennis says
My family loved your coconut pound cake and I loved how easy it was to make!
So happy you enjoyed it Chef Dennis!! 🙂
What a great pound cake recipe! This really came out so tasty and I loved the rich coconut flavor in it. I will make this one again for sure.
So happy to hear that, Julie!!
Jacqueline Debono says
I also love pound cake but have never made a coconut one. Changing that this week. I’d make it today but need to get the flaked coconut!
I hope you love this one, Jacqueline! It’s everything a great pound cake should be!! <3
Since pound cake is my favorite I am huge fan of this recipe! Much easier to achieve than the 3-layer Coconut Cake my grandmother used to make and it’s less sweet which I love as well.
Hey Robin! I hope you enjoy this one! It’s got loads of coconut flavor and everything a great pound cake should~! <3
Oh my…this cake is heavenly! Love the texture and the coconut taste in every bite
Thank you, Linda!! 🙂
Jen Sim says
This coconut pound cake was so easy to make and tasted delicious! I will definitely be making it again.
Thank you, Jen! So happy you enjoyed it 🙂
I love that you included a list of best bundt pans for this recipe! There’s nothing worse than taking the time to make a wonderful bundt cake only to have it stick to the pan! Thank you for including that. Will be great with your delicious Coconut Pound Cake!
I agree! Thank you so much, Leslie ❤️
Amy Liu Dong says
This cake looks really delicious! I’ll be doing this for my dad, and I am sure he will love this.
Yay! I hope you and your dad like this. let us know how it turns out. Thank you for your positive feedback! 🙂
Coconut is one of my favorite. Add cake and I’m sold. The cake was not overly sweet, soft and moist. Great recipe!
Yay! Thank you for your positive feedback, Marta! 🙂
OMG, I looove coconut everything. I love this cake, it’s so perfect!
Hi, Grace! So am I! Glad you like this cake 🙂