Coconut Pound Cake Recipe for Fluffiest Bakes

Baking a delightful coconut pound cake can transport you to tropical paradise with every single bite.

Memories of sunshine and gentle ocean breezes drift through the kitchen as sweet aromas fill the air.

Soft, dense textures promise pure comfort wrapped in delicate coconut essence.

Dense crumb and rich flavor make this dessert an instant classic that feels both familiar and exciting.

Subtle notes of tropical sweetness dance across your palate, creating a sensory experience beyond ordinary cakes.

Whispers of toasted coconut and buttery richness invite you to explore this simple yet extraordinary treat.

You will fall in love with how effortlessly this recipe comes together, promising pure delight in every slice.

What to Serve with Coconut Pound Cake

• Serve a rich, medium-roast coffee with subtle coconut notes to complement the cake's sweet, tropical flavors. The coffee's warmth and slight bitterness balance the dessert's sweetness perfectly.
• Create a light rum punch with pineapple juice, a splash of coconut cream, and a hint of lime. This refreshing drink echoes the cake's tropical essence and provides a cooling contrast.
• Top a slice of cake with a scoop of premium vanilla bean ice cream. The cold, smooth texture and pure vanilla flavor enhance the cake's richness and coconut undertones.
• Add a tangy passion fruit sauce alongside the cake slice. Its bright, acidic notes cut through the cake's sweetness and add an exotic layer of complexity to each bite.

Coconut Pound Cake Variations Worth Trying

• Gluten-Free Paradise: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains light and tender for those with wheat sensitivities.
• Tropical Vegan Delight: Substitute butter with coconut oil, use egg replacer or mashed banana, and opt for plant-based milk to create a dairy-free and egg-free version of the classic coconut pound cake.
• Low-Sugar Wellness Option: Swap granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cake's delicious coconut flavor profile.
• Nutty Coconut Adventure: Add chopped macadamia nuts or almonds into the batter for extra crunch and depth, transforming the traditional recipe into a more textured coconut pound cake experience.

Coconut Pound Cake Common Questions

• What gives this coconut pound cake its rich flavor?

The combination of coconut extract, vanilla extract, and shredded sweetened coconut creates a deep, authentic coconut taste throughout the cake, ensuring every bite is full of tropical flavor.

• Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that has a 1:1 baking ratio. Just ensure the blend contains xanthan gum for the best texture.

• How do I know when the cake is perfectly baked?

Use the toothpick test by inserting it into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also have a golden-brown color and slightly pulled away edges.

• Why do I need to cream butter and sugar together?

Creaming butter and sugar incorporates air into the mixture, which helps create a lighter, more tender cake texture. It’s a crucial step that ensures your pound cake will be soft and fluffy instead of dense.

Why Coconut Pound Cake Gets Much Love

• Effortless coconut pound cake that anyone can master in just over an hour.
• Perfect for family gatherings, potlucks, or weekend treat that delivers maximum flavor with minimal effort.
• Straightforward recipe requiring basic baking skills, ideal for home cooks looking to impress without complicated steps.
• Enjoy as a breakfast pastry, afternoon snack, or elegant dessert that works for multiple occasions and satisfies sweet cravings.

Everything Needed for Coconut Pound Cake

• Butter: Rich, creamy base that provides moisture and tender texture.
• Granulated Sugar: Sweetens and helps create a light, fluffy cake structure.
• Eggs: Binding agent that adds structure and richness to the cake.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Coconut Extract, Vanilla Extract: Provides deep, complex flavor profile.

• All-Purpose Flour: Primary structure and body for the cake.
• Baking Powder: Helps cake rise and become light and airy.
• Kosher Salt: Enhances overall flavor and balances sweetness.
• Shredded Sweetened Coconut: Adds texture and authentic coconut flavor.

• Powdered Sugar: Creates smooth, sweet glaze with glossy finish.
• Melted Butter: Provides rich flavor and helps bind glaze.
• Milk: Adjusts glaze consistency and adds softness.
• Coconut Extract: Reinforces coconut flavor in the glaze.
• Toasted Shredded Coconut: Decorative topping with nutty, crunchy element.

Baking Instructions for Coconut Pound Cake

Step 1: Warm Up The Oven

Crank the oven to 325F. Generously coat a bundt pan with butter and flour, ensuring every nook and cranny is covered.

Step 2: Create Butter Bliss

In a spacious mixing bowl, whip softened butter and sugar until they transform into a cloud-like, pale mixture. Beat with enthusiasm until the texture becomes light and airy.

Step 3: Egg Magic

Introduce eggs one by one, giving each a vigorous beating to incorporate fully. Each egg should blend seamlessly into the buttery base.

Step 4: Flavor Infusion

• Coconut extract
• Vanilla extract

Stir these aromatic essences into the batter, creating a fragrant foundation.

Step 5: Milk Incorporation

Gently pour milk into the mixture, stirring until everything harmonizes smoothly.

Step 6: Dry Ingredient Dance

• All-purpose flour
• Baking powder
• Kosher salt

Whisk these dry ingredients until they’re perfectly blended.

Step 7: Merge Wet And Dry Worlds

Gradually fold dry ingredients into wet mixture. Mix gently, stopping just when everything integrates. Overmixing will make the cake tough.

Step 8: Coconut Celebration

Sprinkle shredded sweetened coconut into the batter, folding delicately to distribute evenly.

Step 9: Pan Perfection

Transfer batter into prepared pan, smoothing the surface with a spatula.

Step 10: Baking Brilliance

Slide pan into preheated oven. Bake for 60-70 minutes. Check doneness by inserting a toothpick- it should emerge clean.

Step 11: Cooling Ceremony

Let cake rest in pan for 10 minutes. Carefully invert onto wire rack, allowing complete cooling.

Step 12: Glaze Glory

• Melted butter
• Powdered sugar
• Milk
• Coconut extract

Stir until silky smooth.

Step 13: Final Flourish

Drizzle glaze over cooled cake. Sprinkle toasted coconut on top for a delightful crunch and visual appeal.

Slice, serve, and savor this tropical-inspired delight!

Expert Tips for Coconut Pound Cake Success

• Boost Coconut Flavor: Toast the shredded coconut before adding to the batter to enhance its nutty, rich taste and create deeper aromatic layers.
• Achieve Perfect Texture: Use room temperature butter and eggs for smoother mixing and a more consistent cake texture that prevents dense or lumpy results.
• Prevent Dry Cake: Check the cake at 60 minutes and avoid overbaking by testing with a toothpick; slight moisture is okay as it continues cooking while cooling.
• Customize Glaze Consistency: Adjust the milk quantity in the glaze to create either a thick, spreadable topping or a thin, drizzle-friendly coating based on personal preference.
• Make It Dairy-Free: Substitute dairy milk with coconut milk or almond milk and use vegan butter alternatives to accommodate dietary restrictions without compromising flavor.

Storage Tips for Coconut Pound Cake

• Store leftover coconut pound cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days.
• Keep cake at room temperature for 1-2 days if serving soon, covered with a cake dome or plastic wrap to prevent drying out.
• Wrap individual slices or whole cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes to restore moisture and softness.

Coconut Pound Cake Recipe

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4.6 from 39 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Moist coconut pound cake brings tropical sunshine to classic Southern baking, blending rich butter and sweet coconut flavors into a delightful dessert. Each slice promises pure comfort and indulgence you can savor with afternoon tea or as a special weekend treat.

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Ingredients

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Primary Ingredients:

• 2 ½ cups granulated sugar
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup shredded sweetened coconut

Liquid and Flavoring Ingredients:

• ½ cup milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Binding and Seasoning Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1 ½ cups powdered sugar
• ⅔ cup shredded sweetened coconut, toasted (for topping)

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Instructions

1. Craft the cake foundation by thoroughly blending softened butter and granulated sugar until achieving a cloud-like, airy consistency in a spacious mixing vessel.
2. Incorporate eggs individually, ensuring vigorous integration after each addition to maintain a silky smooth texture.
3. Infuse the mixture with coconut and vanilla extracts, creating an aromatic base that promises rich flavor complexity.
4. Gently introduce milk, stirring until harmoniously combined with the existing wet ingredients.
5. Separately prepare the dry component by whisking flour, baking powder, and kosher salt into a uniform powder.
6. Delicately merge dry ingredients into the wet mixture, employing a gentle folding technique to preserve the batter’s delicate structure.
7. Generously fold shredded sweetened coconut throughout the batter, distributing flavorful texture evenly.
8. Transfer the voluminous batter into a meticulously greased bundt or tube pan, carefully smoothing the surface for even baking.
9. Position the pan in a preheated oven set at 325F (163C), allowing the cake to transform for 60-70 minutes until a probing toothpick emerges pristine.
10. Allow the freshly baked cake to rest within the pan for 10 minutes, then gracefully invert onto a wire cooling rack.
11. Craft a luxurious glaze by whisking melted butter, powdered sugar, milk, and coconut extract until achieving a silky, pourable consistency.
12. Once the cake reaches ambient temperature, cascade the glaze across the surface, creating an enticing drizzle.
13. Sprinkle toasted coconut shreds as a final garnish, adding textural contrast and visual allure.

Notes

• Swap regular milk with coconut milk to intensify the coconut flavor and create a richer, more authentic tropical taste profile.
• Toast the shredded coconut beforehand to enhance its nutty aroma and add a delightful crunch to the cake’s texture.
• Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie version without compromising the cake’s deliciousness.
• Ensure all ingredients are at room temperature to guarantee smooth mixing and a consistent, tender cake crumb.

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

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg