Dreamy Coconut Pound Cake Recipe: A Slice of Paradise

Indulging in a slice of coconut pound cake transports you to a tropical paradise of pure, velvety bliss.

This sumptuous dessert weaves rich, creamy coconut flavors into a tender, moist cake that melts on your tongue.

Every bite promises a delightful balance of sweetness and texture that celebrates the humble coconut’s versatility.

The recipe combines simple ingredients with expert techniques to create a stunning centerpiece for any gathering.

Fragrant shredded coconut infuses the cake with an irresistible aroma that beckons from the moment it emerges from the oven.

Decadent yet approachable, this cake turns an ordinary afternoon into a special moment of culinary joy.

Let’s embark on a delicious journey that will make your taste buds dance with delight.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 60-70 minutes

Total Time: 1 hour 30 minutes

Calories: 450 kcal

Servings: 12

Coconut Pound Cake Ingredient Checklist

• All-Purpose Flour: Provides the sturdy structure for a tender, moist cake with soft crumb.
• Baking Powder: Creates gentle rising and ensures light, airy texture.
• Kosher Salt: Enhances overall flavor complexity and balances sweetness.

• Butter: Creates luxurious, velvety texture and deep, golden flavor.
• Granulated Sugar: Sweetens and helps create delicate, soft cake structure.
• Eggs: Bind ingredients, add richness, and contribute to smooth cake consistency.
• Milk: Adds moisture and helps create tender, soft crumb.
• Coconut Extract: Intensifies tropical coconut flavor profile.
• Vanilla Extract: Provides warm, rounded background flavor notes.

• Shredded Sweetened Coconut: Adds delightful chewy texture and authentic coconut character.
• Powdered Sugar: Creates smooth, silky glaze with beautiful glossy finish.
• Toasted Shredded Coconut: Provides crunchy garnish with deep, nutty undertones.

Equipment for Coconut Pound Cake Baking

• Bundt Pan or 10-inch Tube Pan: Essential for creating the classic cake shape with even baking.
• Large Mixing Bowl: Perfect for creaming butter and sugar, and mixing cake batter.
• Electric Mixer or Stand Mixer: Helps achieve light, fluffy texture when creaming butter and beating eggs.
• Whisk: Great for combining dry ingredients and creating a smooth glaze.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.
• Wire Rack: Allows cake to cool evenly and prevents soggy bottom.
• Toothpick: Helps check cake doneness by testing center for clean insertion.
• Medium Bowl: Used for preparing the glaze.
• Spatula: Useful for folding coconut into batter and smoothing top of cake.

How to Bake a Rich Coconut Pound Cake

• Warm Up the Oven

Fire up your oven to 325F and get a bundt pan ready by giving it a light butter and flour coating.

• Whip Up the Base

Grab your mixer and cream butter and sugar until they transform into a fluffy cloud-like mixture. Drop in eggs one by one, beating after each arrival.

• Build the Batter

Splash in coconut and vanilla extracts. Pour milk gently and mix. In another bowl, dance together flour, baking powder, and salt with a whisk. Softly marry wet and dry ingredients, folding in shredded coconut like a gentle embrace.

• Bake to Perfection

Pour batter into the pan and smooth the surface. Slide into the oven and let it bake for 60-70 minutes. Check doneness by inserting a toothpick – it should come out clean.

• Cool and Dress

Let the cake rest in the pan for 10 minutes, then flip onto a wire rack. Once completely cool, drizzle with a silky glaze made from melted butter, powdered sugar, milk, and coconut extract. Sprinkle toasted coconut on top for a glamorous finish.

Tips to Improve Coconut Pound Cake Flavor

• Perfect Texture Tricks: Let butter and eggs reach room temperature before mixing to ensure a smoother, more uniform cake batter with better rising potential.
• No-Fail Moisture Method: Don't overmix the batter – stir just until ingredients are combined to keep the pound cake tender and prevent a tough, dense texture.
• Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free flour blend to make this cake accessible for those with wheat sensitivities, maintaining the same delicious coconut flavor.
• Make-Ahead Magic: This pound cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container, perfect for advance party preparation or unexpected guests.
• Flavor Boost Hacks: Add a splash of rum or coconut rum to the glaze for an adult twist, or sprinkle toasted macadamia nuts alongside the coconut for extra crunch and tropical complexity.

Serve Coconut Pound Cake the Right Way

• Tropical Breakfast Companion: Pair this luscious coconut pound cake with a fresh cup of Hawaiian Kona coffee or a bright, zesty orange juice for a delightful morning treat.
• Elegant Dessert Presentation: Serve slices alongside a scoop of coconut or vanilla ice cream, garnished with a light dusting of toasted coconut flakes for an extra touch of elegance.
• Afternoon Tea Delight: Cut into smaller squares and arrange on a beautiful platter with fresh berries and mint leaves, perfect for a sophisticated afternoon tea gathering with friends.
• Gifting Goodness: Wrap individual slices in parchment paper tied with a rustic twine for a homemade gift that spreads warmth and comfort to loved ones.

Storing Coconut Pound Cake After Baking

• Smart Cooling Strategy: Let the coconut pound cake rest at room temperature for 10-15 minutes after removing from the oven to prevent sudden temperature changes that might cause cracking.
• Refrigeration Wisdom: Store the glazed cake in an airtight container inside the refrigerator for up to 5 days, ensuring maximum freshness and preventing moisture loss.
• Freezing Magic: Wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and add glaze just before serving for optimal taste and texture.
• Make-Ahead Brilliance: Prepare the cake batter a day in advance and store covered in the refrigerator. Bring to room temperature before baking to maintain consistent texture and rise.

Heavenly Coconut Pound Cake Recipe

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4.6 from 40 reviews

• Total Time: 1 hour 30 minutes
• Yield: 13 1x

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Description

Coconut pound cake delights dessert enthusiasts with its rich, buttery texture and tropical essence. Moist crumb and delicate coconut flavor make this classic Southern treat a perfect companion for afternoon tea or elegant gatherings.

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Ingredients

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• 1 cup unsalted butter, softened
• 1 cup unsalted butter, melted
• 2 ½ cups granulated sugar
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 ½ cups powdered sugar
• 1 cup shredded sweetened coconut
• ⅔ cup shredded sweetened coconut, toasted (for topping)
• ½ cup milk
• 2 tbsps milk
• 2 tsps coconut extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp kosher salt

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Instructions

1. Creaming Phase: Whip softened butter and granulated sugar in a large mixing bowl until light and fluffy, creating a voluminous base for the cake.
2. Egg Integration: Add eggs one at a time, thoroughly blending after each addition to ensure a smooth, cohesive mixture that forms the cake’s structural foundation.
3. Flavor Infusion: Introduce coconut and vanilla extracts, stirring to distribute aromatic essences throughout the developing batter.
4. Liquid Harmony: Pour in milk, gently mixing until the wet ingredients form a uniform, silky composition.
5. Dry Ingredient Preparation: Sift together flour, baking powder, and kosher salt, creating a uniform dry mixture that will provide structure to the cake.
6. Batter Fusion: Gradually fold dry ingredients into the wet mixture, using a delicate technique to maintain the batter’s airy texture and prevent overmixing.
7. Coconut Distribution: Gently incorporate shredded sweetened coconut, ensuring even dispersion throughout the batter for consistent flavor and texture.
8. Pan Preparation and Baking: Transfer batter to a greased bundt or tube pan, smoothing the surface. Bake in a preheated oven at 325F (163C) for 60-70 minutes, or until a toothpick inserted comes out clean.
9. Cooling and Glazing: Allow cake to rest in the pan for 10 minutes, then invert onto a wire rack. Whisk together melted butter, powdered sugar, milk, and coconut extract to create a smooth glaze.
10. Final Flourish: Once the cake has cooled completely, drizzle the glaze over the surface and sprinkle with toasted coconut shreds for a decadent finishing touch.

Notes

• Prevent Coconut Sinking: Lightly coat shredded coconut with flour before folding into batter to prevent ingredient from settling at bottom during baking.
• Moisture Management: Check cake’s internal temperature reaches 205-210°F to ensure perfect doneness without drying out, using an instant-read thermometer for precision.
• Glaze Consistency Control: Let cake cool completely before glazing to prevent runny, absorption-heavy finish; aim for slightly thickened glaze that clings beautifully to cake’s surface.
• Dietary Adaptation: Substitute all-purpose flour with gluten-free blend for celiac-friendly version, adding xanthan gum to maintain cake’s tender crumb and structural integrity.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 13
• Calories: 385
• Sugar: 41 g
• Sodium: 133 mg
• Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 83 mg