Crazy Delicious were the words I heard after just one bite of this Coconut Pound Cake recipe. You don’t have to be a coconut lover to enjoy this rich buttery pound cake. Drizzle with a Coconut Lime Glaze or simply serve with a dusting of powdered sugar. It’s delicious!
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Recipe first seen on Savory Experiments where I contribute content and photos.
Are you finding yourself licking your lips? Trust me, I am too. Making a Pound Cake is pretty simple and I have a few tips to help you if this is your first time. I want you to enjoy perfection in this dessert just like I am.
Coconut Pound Cake can be served all year long, there is no special holiday or event but it will soon be a family tradition when loaded with berries and cream or try a slice with strawberries and make an Easy Strawberry Shortcake. You should also try Lemon Cream Cheese Pound Cake. It’s also a favorite and never lasts long when made.
Coconut Pound Cake Shopping List
- Sugar - I have loved Dixie Crystal Sugar. It’s a fine white sugar and will elevate any dessert
- Flour – All Purpose Flour for this recipe works best
- Eggs – I used a Large Egg. Eggs are best when they are room temperature
- Butter – Room Temperature Butter will whip up nicely for a delicious Pound Cake
- Cream Cheese – Don’t cheat yourself. Use full high quality Cream Cheese
- Coconut Extract – It’s a coconut pound cake, you will want the added bonus flavors of Coconut Extract.
- Almond Extract – Adds a delicious flavor and balance
- Sweetened Shredded Coconut – Give the shredded coconut a quick chop for smaller pieces
- Salt – a little salt goes a long way
Glaze (optional)
- Powdered Sugar
- Butter
- Lime Juice
- Lime Zest
Supplies Used
I love my Bosch Mixer. Of course, I grew up using a Bosh and wouldn't use anything but a Bosch.
Why I love my Bosch Universal Mixer
This is a great question as I have been asked it many times. Bosch is a brand name that makes a stand mixer to make and mix all kinds of things. I've been using a Bosch since I was very little, which means I've been using one for decades. Take a look at this post and tells you why I love my Bosch Mixer!
You can use a Hand Mixer to make this recipe too!
- Stand Mixer or Hand Mixer
- Tube Pan, Bundt Pan, or Loaf Pans
- Rubber Spatula
I prefer using my Bosch Universal Stand Mixer. It helps keep my hands free and I’ve grown up using it. Feel free to use a good Hand Mixer and a large mixing bowl if you prefer.
Pound Cake Baking Tips
Ingredients are best when they are room temperature. Pull out Butter, Cream Cheese and Eggs and place on the counter. An hour is a good amount of time to allow them to come to room temperature. Butter should be soft but not a melted mush.
I also recommend measuring and weighing sugar and flour. Believe it or not those 1 cup measuring cups you have are typically slightly bigger than a cup and using more of an ingredient than needed will yield different results. Take the time to weigh ingredients for best results. If you do not have a kitchen scale then make sure to lift flour and place a spoonful at a time into the measuring cup being careful to not pack it down.
| Ingredient | Volume | Weight | Weight |
|---|---|---|---|
| All Purpose Flour | 1 Cup | 120g | 4.5 oz |
| Granulated White Sugar | 1 Cup | 198g | 7 oz |
| Brown Sugar | 1 Cup Packed | 213g | 7.5 oz |
| Powdered Sugar | 1 Cup | 113g | 4 oz |
| Baking Powder | 1 teaspoon | 6g | .25 oz |
| Baking Soda | 1 teaspoon | 6g | .25 oz |
| Salt | 1 teaspoon | 6g | .25 oz |
| Butter | 1 Cup (2 Sticks) | 227g | 8 oz |
How to Make Coconut Pound Cake
I always recommend getting the ingredients and supplies together before beginning. Preheat Oven to 325F Degrees and Prepare baking pans.
- Place Butter and Cream Cheese into a bowl and beat together until light and fluffy. About 2 minutes. Slowly add sugar and allow the mixture to mix for another 2-3 minutes.
- Add Coconut Extract, Almond Extract, and Salt and mix to combine
- Alternate adding eggs and flour until fully combined
- Add chopped coconut and mix just until combined. No need to over mix.
- Prepare Baking Pans
- Use Butter or Crisco to put a light layer in pans and dust with 2-3 Tablespoons of flour. I find this works best for removing pound cake after baking. You can also use a Cooking Spray with flour if you wish.
- Bake at 325F Degrees for 75-80 Minutes or until toothpick in center comes out clean.
- Allow Pound Cake to cool for 5 minutes before removing from pan. Do not let sit too long or it can be difficult to remove from pans cleanly.
How to Butter and Flour Pans for Baking
Taking the extra time to butter and flour pans before baking is a good step for many recipes. I find when I'm baking something that I do not want to get stuck in the pan, taking the time to butter and flour will help solve that problem. Use a paper towel or napkin to spread butter on the pan and into the edges coating all inside surfaces. Then add 2-3 Tablespoons of flour and shake the flour around the pan coating the butter. Once it's coated with flour you can discard the extra flour and the pan is ready for baking.
Garnish Pound Cake Ideas
- Dust with Powdered Sugar
- Whipping Cream
- Berries
- Toasted Coconut
- Coconut Glaze
A few years ago while on a Cruise I was served a dessert that I went bonkers over. It was a Coconut Pound Cake served with sweetened whipping cream and fresh berries. It sounds pretty simple and it was. But I was hooked and requested the dessert nightly from then on. It’s a magical memory that I treasure.
What is the Secret to a Good Pound Cake?
In a nutshell and in no particular order
- Room Temperature Ingredients
- Grease and Flour Pans. Using softened butter or Crisco and dusting in flour is ideal
- Do not overbake the cake. Bake at 325F Degrees for 75-80 Minutes.
- Cool Cake in pan for 5 minutes before turning cake out
How to Keep a Pound Cake Moist?
Store Coconut Pound Cake at room temperature covered. You can also store in refrigerator however the texture tends to become denser. A Pound Cake will stay fresh for 4-5 days when properly stored.
How long before serving Pound Cake?
Pound cake is always best the next day after all the flavors meld together. But if you can’t wait, try to let the pound cake cool before slicing.
Freezing Coconut Pound Cake
Store cooled pound cake in sealed container wrapping in plastic wrap and freeze for up to 3 months. Allow Pound Cake to thaw by placing on counter for an hour or two until ready to serve.
Pound Cake Garnish Ideas
Coconut Lime Drizzle
Mix 1 ½ Cup Powdered Sugar with 2 Tbls softened butter. Cut butter into powder sugar. Add ½ teaspoon Coconut Extract and juice from 1 lime1-2 Tbs and stir. Add more milk as needed for desired consistency. Drizzle over cooled cake and sprinkle with coconut or toasted coconut
Whipping Cream Garnish
In a bowl whip 1 cup Heavy Whipping Cream with 2-3 Tablespoons Powdered Sugar until stiff peaks form and ½ teaspoon Vanilla Extract. Add dollop of whipped cream to each slice
Powdered Sugar Dusting
Dust cooled cake with powdered sugar and serve. It’s simple but this cake does not need much.
Toast Coconut
Place ½ Cup Sweetened Coconut on cookie sheet and toast under broiler for 1-2 minutes until toasted. Allow coconut to cool and sprinkle on cake with Coconut Drizzle. I like to use the 2nd notch down in the oven. Coconut will burn easily if not watched.
Fresh Berries
Wash and slice fresh berries and add to the cake with a dollop of sweetened whipped cream. It's not only delicious but looks spectacular too!
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More Fantastic Recipes
- Lemon Pound Cake
- Easy Strawberry Shortcake
- Fry Bread
- Strawberry Brownie Kabobs
- Klondike Fruit Dessert
- Campfire Cones
Coconut Pound Cake
Ingredients
Coconut Pound Cake
- 1¼ cups Salted Butter - Softened
- 8 Ounces Cream Cheese - Softened
- 3 cups White Granulated Sugar
- 6 Eggs - Room Temperature
- 2⅔ cups All Purpose Flour
- ¼ teaspoon Salt
- 1 tablespoon Coconut Extract
- 1 teaspoon Almond Extract
- 1 cup Coconut - Shredded and Sweetened
Coconut Glaze Drizzle
- 1½ cups Powdered Sugar
- 2 tablespoon Salted Butter - Softened
- 1 tablespoon Coconut Extract
- 1-2 tablespoons Milk - *as needed
Instructions
- Allow the Butter, Cream Cheese and Eggs to sit out for an hour to reach room temperature before you begin mixing ingredients for the best results.
- Preheat Oven to 325 degrees F.
- Grease and lightly flour 2 loaf pans, then set them aside.
- In a large bowl or Stand Mixing Bowl add Butter and Cream Cheese into a bowl and beat together until light and fluffy. About 2 minutes. Slowly add sugar and allow the mixture to mix for another 2-3 minutes.
- Add Coconut Extract, Almond Extract, and Salt and mix to combine.
- Alternate adding Eggs and Flour until fully combined.
- Rough chop the Shredded Coconut into smaller pieces. Add ⅔ cup of Coconut to the mix and stir until combined.
- Divide the cake batter evenly between each loaf pan, then bake at 325 degrees F for 75-80 Minutes. As every oven cooks a little differently, make sure to check at 70-minute mark.
- Allow your Coconut Pound Cake to cool in the pan for 5 minutes before turning it out onto a cooling rack to cool completely.
- In a separate bowl, mix softened Butter with Powdered Sugar. Use a pastry cutter or fork to combine them.
- Add Coconut Extract and enough milk to make a glaze consistency.
- Once the cake has cooled completely, drizzle the glaze on top of the cake and garnish with toasted coconut. Slice and serve.
Notes
Measurements
| Ingredient | Volume | Weight | Weight |
|---|---|---|---|
| All Purpose Flour | 1 Cup | 120g | 4.5 oz |
| Granulated White Sugar | 1 Cup | 198g | 7 oz |
| Brown Sugar | 1 Cup Packed | 213g | 7.5 oz |
| Powdered Sugar | 1 Cup | 113g | 4 oz |
| Baking Powder | 1 teaspoon | 6g | .25 oz |
| Baking Soda | 1 teaspoon | 6g | .25 oz |
| Salt | 1 teaspoon | 6g | .25 oz |
| Butter | 1 Cup (2 Sticks) | 227g | 8 oz |
Storage
- Storage: Store your Coconut pound Cake at room temperature, covered with a cake tin. You can also store it in the refrigerator in an airtight container; however, the texture tends to become denser when you do this. A Pound Cake will stay fresh for 4-5 days when properly stored.
- Freezing: Place your cooled pound cake in an airtight container, or double wrap it in plastic wrap and freeze for up to 3 months. Allow the cake to thaw by placing it on the counter for an hour or two until ready to serve.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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