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 Coconut Pound Cake
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, I hope you’ll try my lemon pound cake and my strawberry pound cake next!
Let’s bake this!
Coconut Pound Cake Ingredients
- Flour: I use all-purpose, Gold medal.
- Baking Powder: Gives the batter some lift.
- Salt: Enhances flavors.
- Butter: I use unsalted butter.
- Cream Cheese: Regular, not Neufchâtel.
- Sugar: Granulated.
- Eggs: I use large eggs, that have been brought to room temperature.
- Vanilla: I use pure vanilla extract, not imitation.
- 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. Then we enhance the coconut flavor with coconut extract.
Tips For The Best Coconut Pound Cake
- Pans: For this cake, you need a 12-cup bundt pan. The batter will rise as it bakes to the tippy top.
- Temperature: For best results, it’s important to have the eggs at room temp and the butter and cream cheese softened.
- Mixer: The best mixer for the job is a standup mixer. This allows you to get the job done hands-free. The butter alone is creamed for 4 minutes. Yes, a handheld mixer will do the job as well.
- Measuring Flour: Your technique of measuring the flour is really important. Too much flour will make your cake dry. Here’s how I do it:
- I always whisk my flour in its container before I begin to measure.
- Then I spoon the flour into the measuring cup, rather than scooping it in. The old scooping method can compact the flour within the measuring cup, thereby, add extra flour.
- Use a straight-edge spatula to level off the extra flour in the measuring cup.
- Measuring Sugar: Be accurate. Too much sugar can cause your cake to fall.
- Adding Eggs: Be patient. Add the room-temperature eggs, one at a time, mixing after each addition, just until the yolk disappears.
- Overbeating: After the eggs are added, don’t overbeat the batter.
- Pan Protection: The bundt pan I use is nonstick. Since pond cakes are on the heavy side, it’s important to grease the pan with something like Crisco. Since I haven’t had any trouble with this pound cake releasing, I generally use a heavy spray of Bakers’ nonstick spray. It’s different than regular nonstick spray because it contains flour which helps the release. If you use this product, spray after your batter is ready, right before it goes into the pan. Otherwise, it will slide down the pan and not protect the sides of the cake.
Storing + Freezing + Make-Ahead
- 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.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Coconut Pound Cake
- In a stand-up mixer, add the cream cheese to the beaten butter.
- Mix in the sugar until well blended.
- Add eggs, one at a time.
- Mix in the flour mixture gradually.
- Stir in vanilla and coconut extract.
- Add flaked coconut.
- Pour batter into the pan. Bake.
- Whisk the glaze ingredients.
- Pour the glaze over the completely cooled cake.
- Top with shredded coconut. Serve.
***See the full instructions below.
More Pound Cake Recipes
- Peach Pound Cake
- Banana Pound Cake
- Orange Pound Cake
- Blueberry Pound Cake
- Brown Sugar Pound Cake
- Lemon Cream Cheese Pound Cake
- Peach Bourbon Upside Down Cake
- Eggnog Pound Cake
- Million Dollar Pound Cake
- Peach Cobbler Pound Cake
- Pineapple Pound Cake
- Chocolate Pound Cake
- Buttermilk Pound Cake
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Coconut Pound Cake
Rich, dense, buttery, velvety -- and all the coconut tropical escape you could want! This coconut pound cake recipe is your new favorite dessert.
Servings: 12 servings
Ingredients
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
Glaze:
- 1 1/2 cups confectioners' sugar
- 2-3 tablespoons whole milk
- 1/8 teaspoon coconut extract
Topping:
- 1/4 cup sweetened flaked coconut, lightly toasted
Instructions
Make Cake:
- Preheat oven to 325°F (163ºC). Grease and flour a 12-cup bundt pan.
- Whisk together in a medium mixing bowl, flour (3 cups), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
- In the bowl of a stand-up mixer, beat butter (1 1/2 cups) on medium speed, until light and fluff, 4 minutes.
- Add cream cheese (1 package) and beat on medium for 2 minutes.
- With the mixer on low, gradually mix in sugar (3 cups) until blended. Turn the mixer to medium, and beat for 2 additional minutes.
- Add eggs (6), one at a time, mixing after each addition just until the yolk disappears.
- Mix in the flour mixture gradually until just moistened, then stir in vanilla (1 teaspoon), coconut extract (1 1/2 teaspoons), and flaked coconut (2 cups).
- 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 the pan on a wire rack for 1 hour. Remove from the pan and cool completely on a wire rack.
Make Glaze:
- Whisk together confectioners' sugar (1 1/2 cups) and 2 tablespoons of the milk in a small bowl until smooth. Add remaining milk, as needed, 1 teaspoon at a time, until the glaze has a thick pourable consistency. Stir in coconut extract (1/8 teaspoon). Pour over completely cooled cake. Top with ¼ cup shredded coconut.
Fans Also Made:
Nutrition
Serving: 1serving | Calories: 747kcal | Carbohydrates: 98g | Protein: 8g | Fat: 37g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 444mg | Potassium: 180mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1102IU | Calcium: 57mg | Iron: 2mg
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I made this cake on Saturday and it came out perfectly. Really great texture, super moist and delicious. The only reason I’ve given this recipe 4 instead of 5 stars is because I found it too sweet.
So I will try the recipe again with less sugar.
Thanks, Janet 🙂 We’re glad you like this cake!
I made this cake on Saturday and it came out perfectly. Really great texture, super moist and delicious. The only ready I’ve given this recipe 4 instead of 5 stars is because I found it too sweet.
So I will try the recipe again with less sugar.
Thanks, Janet! I’m glad it came out perfectly 🙂
Hi
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.
This pound cake looks delicious and perfect for Easter!
Thank you, Genevieve! I think it is too! <3
My family loved your coconut pound cake and I loved how easy it was to make!
So happy you enjoyed it Chef Dennis!! 🙂
Can you use 2% milk or 10% cream instead of whole milk?
Hi, Alexis. Sorry can’t advise, I haven’t tried using 2% milk.
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!!
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!! 🙂
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 ❤️
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 🙂