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!
Let’s bake this!
Coconut Pound Cake Video Tutorial
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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
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.