This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut. The sweetened shredded coconut in the cake adds a lovely texture that I really like. If you love coconut treats, you will love my Coconut Chiffon Cake and Coconut Angel Food Cake, too!
Ingredients & Substitutions
- Butter: Two sticks of unsalted butter make the cake soft and rich–just what a pound cake should be! If using salted butter, you may want to lessen the salt.
- Sugar: You will need both granulated and confectioners’ sugar (powdered sugar) for this recipe. Granulated sugar sweetens the cake and gives it a nice golden color when it bakes. The confectioners’ sugar is mixed with coconut milk and coconut extract for the glaze.
- Coconut Extract: I like how coconut extract enhances the coconut flavor of the cake and the glaze. If you don’t have coconut extract, vanilla extract can be used instead, though it will reduce the coconut flavor.
- Coconut Milk: Look for full-fat coconut milk for the cake and the glaze. (Light coconut can work in a pinch, but the cake may not be as rich.) If you can’t find coconut milk, you could substitute heavy cream or whole milk, but the cake will miss out on the coconut flavor.
- Shredded Coconut: I prefer sweetened shredded coconut for extra texture and coconut flavor in the cake, and I like to toast it for the topping! If you don’t have sweetened shredded coconut, you can use unsweetened shredded coconut (just add a little extra sugar) or dried coconut flakes.
- Glaze: For extra coconut flavor, I love using the coconut glaze. But if the cake already has enough coconut flavor for you, a simple vanilla glaze (made with milk, vanilla extract, and powdered sugar) would be just as delicious! You can still add shredded coconut on top for a little more coconut taste.
Can I Add More Coconut Flavor?
Yes, you can add more coconut flavor to the pound cake! To make the coconut flavor stronger, try adding extra coconut extract, using more shredded coconut in the batter, or even swapping some of the butter for coconut oil. These will boost the coconut taste in your pound cake!
Can I Make Coconut Pound Cake In A Different Pan?
Yes, if you don’t have a 10-inch bundt pan (a pan with decorative fluted edges and a hollow center), you have other options. You could use a 9×5-inch loaf pan, two 8-inch or 9-inch round cake pans, or an 8×8 or 9×9-inch square pan. Adjust the baking time as needed, checking for doneness with a toothpick. Baking times may vary, so monitor closely.
How To Store Coconut Pound Cake
To store coconut pound cake, wrap it tightly in plastic wrap or place it in an airtight container. It will last up to 3 days at room temperature. If you keep it in the refrigerator, it can last up to 5 days or so but could dry out faster. For longer storage, freeze the pound cake.
How To Freeze Coconut Pound Cake
To freeze Coconut Pound Cake, let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or aluminum foil for extra protection. It’s best to freeze the cake without the glaze, as it can become soggy. Store the wrapped cake in the freezer for up to 3 months. When ready to serve, thaw the cake at room temperature and add the glaze afterward. Finally, don’t forget about the toasted coconut to top off the cake!
Coconut Pound Cake
Ingredients
- 2 ¾ cups (344 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240 g) canned coconut milk, full-fat, shaken well
- 1 cup (93 g) sweetened shredded coconut
Coconut Glaze
- 1 cup (125 g) confectioners' sugar
- 3-4 tablespoons canned coconut milk, full-fat, shaken well
- ¼ teaspoon coconut extract
- toasted shredded coconut*, for garnish
Instructions
- Preheat oven to 350°F (175°C). Spray a 10-inch Bundt pan with baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 3–4 minutes, or until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and coconut extract. Mix until combined.
- On low speed, alternate adding the flour mixture and the coconut milk, beginning and ending with the flour mixture. Start by adding one-third of the flour mixture, then half of the coconut milk, another third of the flour, the remaining coconut milk, and finally the last third of the flour mixture. Mix until just combined; do not overmix.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
- For the glaze, whisk together the confectioners' sugar, 3 tablespoons of coconut milk, and coconut extract (if using) in a small bowl. Add more coconut milk as needed to reach a thick but pourable consistency.
- Drizzle the glaze over the cooled cake, allowing it to run down the sides. Sprinkle with toasted shredded coconut if desired.
- Allow the glaze to set before slicing.
Notes
- Place coconut in a medium non-stick skillet over medium-low heat.
- Cook for 4-6 minutes, stirring frequently, until it turns golden brown. Be sure to watch closely to prevent burning!
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I am not a huge fan of coconut, but the texture of this cake is nice and dense. And, if you are a fan of coconut, you will appreciate the glaze on top!
Elizabeth
I wish I like coconut because this pound cake is perfect when it comes to the coconut flavor. It's in the cake, the glaze, and toasted on top! This is for coconut lovers for sure!
Bella
I love how rich and coconutty this cake is! The texture is soft and fluffy, and the toasted coconut on top is a nice touch.
Annabelle
If you love coconut, you will love this pound cake, especially the glaze.
Selena
The coconut milk in this cake makes it so moist and flavorful. The coconut glaze on top is a great finishing touch!
