admin1 Homemade Coconut Pound Cake is a recipe you’ll want to make again and again. It has a wonderfully soft, buttery texture, a rich coconut aroma, and a tender crumb that melts in your mouth.
Made with simple baking ingredients, coconut milk, shredded coconut, and a delicious coconut glaze, this cake is perfect for afternoon tea, family gatherings, birthdays, or whenever you’re craving something sweet.
The best part? You don’t need any special baking skills to make this beautiful homemade cake!
Recipe Details
| Details | Information |
|---|---|
| Preparation Time | 20 minutes |
| Baking Time | 55–65 minutes |
| Cooling Time | 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 10–12 |
| Oven Temperature | 175°C / 350°F |
| Difficulty | Easy |
Ingredients
For the Coconut Pound Cake
- 225 g unsalted butter, softened
- 300 g granulated sugar
- 4 large eggs, room temperature
- 280 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120 ml full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 75 g sweetened shredded coconut
For the Coconut Glaze
- 120 g powdered sugar
- 2–3 tablespoons coconut milk
- ½ teaspoon coconut extract
- 2 tablespoons shredded coconut for topping
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 175°C (350°F).
Grease a 9 × 5-inch loaf pan generously with butter or nonstick cooking spray. Line the bottom with parchment paper to make removing the cake easier.
Set the pan aside while preparing the batter.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer.
Continue mixing for approximately 4–5 minutes until the mixture becomes pale, light, and fluffy.
This step is important because incorporating air into the butter helps create a soft, tender pound cake.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the mixing bowl as needed.
Stir in the vanilla extract and coconut extract until everything is evenly combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk.
Begin and finish with the flour mixture.
Mix on low speed just until combined. Avoid overmixing, as this can make the cake dense.
Step 5: Add the Coconut
Gently fold the shredded coconut into the batter using a spatula.
The coconut adds wonderful flavor and a little texture throughout the cake.
Pour the batter into the prepared loaf pan and smooth the surface.
Step 6: Bake the Cake
Place the pan in the preheated oven.
Bake for approximately 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil.
Remove the cake from the oven and allow it to rest in the pan for 10–15 minutes before transferring it to a wire rack.
Allow it to cool completely before glazing.
Step 7: Prepare the Coconut Glaze
In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract.
Add the coconut milk gradually until the glaze reaches a smooth, pourable consistency.
Drizzle the glaze over the cooled pound cake.
Sprinkle shredded coconut over the top for an extra coconut flavor and beautiful presentation.
Allow the glaze to set before slicing.
Nutrition Information
Estimated values per serving, based on 12 slices.
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Protein | 5 g |
| Carbohydrates | 55 g |
| Fat | 21 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sugar | 37 g |
| Sodium | 180 mg |
Nutrition information is approximate and varies depending on the coconut milk, shredded coconut, and glaze used.
Tips for the Best Coconut Pound Cake
Use room-temperature ingredients: Butter, eggs, and coconut milk should be at room temperature to help create a smooth batter.
Don’t overmix: Once the flour is added, mix gently to avoid developing too much gluten.
Choose full-fat coconut milk: It gives the cake a richer coconut flavor and moist texture.
Toast the coconut: Lightly toasted coconut sprinkled over the glaze adds extra flavor and crunch.
Check for doneness: Every oven is different, so begin checking the cake around the 55-minute mark.
Delicious Variations
- Coconut Lime Pound Cake: Add fresh lime zest and a tablespoon of lime juice for a refreshing citrus twist.
- Pineapple Coconut Pound Cake: Fold in a small amount of well-drained crushed pineapple.
- Chocolate Coconut Pound Cake: Add chocolate chips to the batter for a delicious combination.
- Toasted Coconut Cake: Replace the regular coconut topping with golden toasted coconut.
- Almond Coconut Pound Cake: Add ½ teaspoon almond extract for a lovely bakery-style flavor.
Frequently Asked Questions
Can I use coconut cream instead of coconut milk?
Yes, but coconut cream is thicker and richer. You may need to thin it with a little water to achieve a similar consistency to coconut milk.
Why is my coconut pound cake dry?
Overbaking, adding too much flour, or overmixing the batter can result in a dry cake. Measure the flour carefully and check the cake regularly toward the end of baking.
Can I make this coconut cake ahead of time?
Absolutely! Bake the cake a day ahead and store it tightly covered. Add the glaze shortly before serving for the freshest appearance.
How should I store coconut pound cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
Allow refrigerated slices to come to room temperature before serving for the best texture.
Can I freeze coconut pound cake?
Yes! Wrap the completely cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature, then prepare the glaze before serving.
What to Serve with Coconut Pound Cake
This cake tastes wonderful on its own, but you can make it even more special by serving it with:
- A cup of hot coffee or tea.
- Fresh strawberries and raspberries.
- A spoonful of whipped cream.
- Vanilla ice cream.
- Fresh pineapple or mango slices.
- A little extra toasted coconut.
