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A slice of Coconut Pound Cake
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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.
Course Dessert
Cuisine American
Keyword Coconut Pound Cake, Coconut Pound Cake Recipe, How Do I Make Coconut Pound Cake, How to make Coconut Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings 12 servings
Calories 747kcal
Author Kathleen

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. 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.
    How to make Coconut Pound Cake, creaming the butter
  • 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.
    How to make Coconut Pound Cake, adding sugar
  • Add eggs, one at a time, mixing after each addition just until yolk disappears.
    How to make Coconut Pound Cake, adding egg
  • Mix in flour mixture gradually until just moistened, then stir in vanilla and coconut extract, and flaked coconut. 
    How to make Coconut Pound Cake, adding coconut flakes
  • 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.

Make Glaze:

  • 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.

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