A true celebration of tropical flavor, this Coconut Pound Cake is moist, buttery, and bursting with rich coconut essence in every bite. Perfect for coconut lovers, it’s a cake that feels both indulgent and comforting — with its soft crumb, subtle sweetness, and creamy glaze that ties everything together. Whether you’re baking for a family gathering, a brunch treat, or simply to satisfy your sweet cravings, this cake delivers warmth and elegance in every slice.
Introduction
Few cakes embody simple luxury quite like a pound cake. Add coconut to the mix, and it transforms into something truly special — a dessert that’s rich yet delicate, with a beautiful aroma that fills your kitchen as it bakes.
The Coconut Pound Cake combines butter, oil, and coconut milk for a moist, tender texture, while the shredded coconut adds flavor and texture throughout the crumb. Topped with a creamy coconut glaze and a sprinkle of toasted coconut, this cake is pure comfort on a plate.
Why You’ll Love This Recipe
- Incredibly Moist Texture: The combination of butter, oil, and coconut milk keeps this pound cake soft and tender for days.
- Full of Coconut Flavor: Every layer — from the batter to the glaze — carries the unmistakable tropical essence of coconut.
- Simple Yet Elegant: Easy to prepare but beautiful enough to impress at any gathering.
- Perfect Make-Ahead Dessert: It actually tastes better the next day as the flavors deepen.
- Versatile and Adaptable: Works beautifully as a Bundt cake, loaf, or even as cupcakes.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup canned unsweetened coconut milk
- 1 teaspoon coconut extract (or vanilla extract for a milder flavor)
- 1 cup sweetened shredded coconut
For the Coconut Glaze
- 2 cups powdered sugar
- 3–4 tablespoons coconut milk
- ½ teaspoon coconut extract
- ¼ cup toasted shredded coconut (for garnish, optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Set your oven to 325°F (160°C). Grease and flour a Bundt or tube pan generously. Make sure every corner is coated to prevent the cake from sticking — you can also use a baking spray that includes flour for a clean release.
Step 2: Cream the Butter, Oil, and Sugar
In a large mixing bowl, use an electric mixer to beat together butter, oil, and sugar until light and fluffy — about 4 to 5 minutes. This step incorporates air into the mixture, giving your cake a light texture despite its dense structure.
Step 3: Add the Eggs
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to ensure the batter mixes evenly.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt, preventing clumps and uneven texture later.
Step 5: Mix the Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with flour (Flour → Milk → Flour → Milk → Flour). Mix on low speed and just until combined — overmixing can lead to a dense cake.
Step 6: Add Coconut Flavor
Gently stir in the coconut extract and shredded coconut. These two ingredients are the heart of the recipe, giving the cake its signature tropical taste and a delightful texture that complements the tender crumb.
Step 7: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slight crust on top.
Step 8: Cool the Cake
Let the cake rest in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. This helps maintain its shape and ensures the glaze adheres beautifully later.
Making the Coconut Glaze
Step 1: Prepare the Glaze
In a small mixing bowl, whisk together powdered sugar, coconut milk, and coconut extract until smooth and pourable. The consistency should be thick enough to cling but fluid enough to drizzle.
If the glaze is too thick, add a teaspoon of coconut milk at a time. If it’s too thin, add more powdered sugar until it reaches the right consistency.
Step 2: Glaze the Cake
Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow it to gently cascade down the sides for a natural, elegant finish.
Step 3: Add a Final Touch
If desired, sprinkle toasted shredded coconut over the top of the glaze. Toasting adds a lovely crunch and a deeper, nutty aroma that perfectly complements the sweetness of the cake.
Expert Tips for Success
- Use Room-Temperature Ingredients: This ensures everything blends smoothly for an even texture.
- Don’t Skip the Oil: The combination of butter and oil adds moisture and richness without making the cake greasy.
- Full-Fat Coconut Milk is Best: It gives a creamy, luxurious texture and enhances the coconut flavor.
- Avoid Overmixing: Once the flour is added, mix only until combined to keep the cake tender.
- Check Early: Start testing for doneness at 70 minutes — ovens vary, and you don’t want to overbake this delicate cake.
- For Extra Coconut Flavor: Add a tablespoon of coconut cream or a sprinkle of coconut flakes on top before baking for texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It tastes even better the next day!
Serving Suggestions
This Coconut Pound Cake is delicious all on its own, but there are many ways to elevate it:
- Serve with fresh pineapple slices or mango chunks for a tropical twist.
- Pair with vanilla bean or coconut ice cream for a decadent dessert.
- Add a dollop of whipped cream or lemon curd to balance the sweetness.
- Serve as part of an afternoon tea spread with fruit preserves.
- Toast leftover slices lightly and serve with butter for a warm breakfast treat.
Variations and Add-Ins
- Lemon-Coconut Pound Cake: Add a teaspoon of lemon zest and a bit of lemon juice to the glaze for a bright, citrusy note.
- Chocolate-Coconut Twist: Fold in mini chocolate chips or drizzle melted white chocolate over the top.
- Nutty Coconut Cake: Add ½ cup chopped macadamia nuts or almonds for crunch.
- Pineapple-Coconut Cake: Mix in crushed pineapple (well-drained) for extra tropical flavor.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
FAQs
Can I use sweetened coconut milk instead of unsweetened?
Yes, but reduce the sugar slightly (by about ¼ cup) to prevent the cake from becoming overly sweet.
Why did my pound cake turn out dense?
Overmixing the batter or using cold ingredients can cause density. Be gentle when combining flour and wet ingredients.
Can I use coconut cream instead of coconut milk?
Absolutely! Coconut cream will make the cake richer and more flavorful — just dilute slightly with water if it’s too thick.
How do I toast coconut for garnish?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
Can I freeze this cake?
Yes, it freezes beautifully. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before glazing or serving.
Final Thoughts
The Coconut Pound Cake is a timeless dessert that brings together simplicity, elegance, and unforgettable flavor. Every bite is rich, buttery, and layered with coconut goodness — the kind of cake that makes people smile before they even taste it. Whether you’re making it for a special occasion or a quiet weekend treat, it’s one recipe that never fails to impress.