Heavenly Coconut Pound Cake Recipe: A Slice of Paradise

Crafting a delightful coconut pound cake brings pure joy to any kitchen adventure.

Rich, buttery aromas will soon fill your home with warmth.

Tropical flavors dance through each tender crumb, promising something special.

Bakers seeking a luxurious dessert will appreciate this straightforward recipe.

Soft and moist textures emerge from simple ingredients blended with care.

Memories of sweet island breezes might inspire you while mixing this delectable treat.

Grab a slice and savor the creamy, coconut-infused magic waiting to be enjoyed.

Why Coconut Pound Cake Is A Slice Of Tropical Joy

• Effortless Baking Delight: This coconut pound cake recipe offers a straightforward baking experience that even novice bakers can master, with simple ingredients and clear step-by-step instructions.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or weekend treats, this cake brings a delightful tropical twist that will have everyone asking for seconds.
• Quick Preparation Magic: With just over an hour from start to finish, you can create a impressive homemade dessert that looks and tastes like it came from a professional bakery, making it ideal for last-minute entertaining or spontaneous baking moments.
• Flavor-Packed Comfort: The combination of coconut extract, vanilla, and toasted coconut creates a rich, luxurious dessert that delivers maximum flavor with minimal complicated techniques.

What Goes In Coconut Pound Cake

• Butter, Sugar: Creamy foundation that provides richness and sweet structure to the cake.
• Eggs: Binding agent that adds moisture and helps create a tender texture.
• Coconut Extract, Vanilla Extract: Powerful flavor enhancers that give a distinct tropical and classic taste.

• All-Purpose Flour: Essential base for cake structure, choose unbleached for best results.
• Baking Powder: Leavening agent that helps the cake rise and become light.
• Kosher Salt: Balances sweetness and enhances overall flavor profile.

• Milk: Adds moisture and softens cake crumb, whole milk recommended for richness.
• Shredded Sweetened Coconut: Provides texture and intense coconut flavor, fresh is best.

• Powdered Sugar, Melted Butter, Milk, Coconut Extract: Creates a smooth, sweet topping with tropical notes.
• Toasted Shredded Coconut: Garnish that adds crunch and enhances coconut flavor.

How To Make Coconut Pound Cake Step By Step

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F. Grab a bundt pan and give it a quick butter and flour massage to prevent any sticky situations.

Step 2: Create a Dreamy Butter Base

• Coconut extract
• Vanilla extract

Gently pour in milk, blending everything into a smooth symphony.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Kosher salt

Slowly invite these dry ingredients to join the wet mixture, mixing just until they’re acquainted.

Step 4: Bring in the Coconut Magic

Fold in shredded sweetened coconut, creating delightful texture throughout the batter.

Step 5: Bake to Perfection

Pour the batter into the prepared pan, smoothing the top like you’re tucking it into bed. Slide into the oven and bake for 60-70 minutes. Test with a toothpick – it should come out clean.

Step 6: Cool and Rest

Let the cake rest in the pan for 10 minutes, then gently flip onto a wire rack to cool completely.

Step 7: Create Glorious Glaze

• Melted butter
• Powdered sugar
• Milk
• Coconut extract

Stir until silky smooth.

Step 8: Finish with Flair

Drizzle the glaze over the cooled cake, letting it cascade down the sides. Sprinkle toasted coconut on top for a gorgeous finishing touch.

Tips To Bake A Perfect Coconut Pound Cake

• Soften Butter Perfectly: Take butter out of the refrigerator 30-45 minutes before baking to ensure smooth, even creaming with sugar, creating a light and fluffy cake texture.
• Prevent Coconut Sinking: Toss shredded coconut in a tablespoon of flour before folding into the batter to prevent it from sinking to the bottom during baking.
• Check Cake Doneness Accurately: Use the toothpick test near the center of the cake, not the edges, to confirm it's fully baked without overbaking and drying out the pound cake.
• Enhance Coconut Flavor: Toast shredded coconut before adding to the batter or sprinkling on top to intensify its nutty, rich flavor and add a delightful crunch.
• Glaze Application Tip: Let the cake cool completely before adding glaze to prevent it from melting and sliding off, ensuring a beautiful, even coating.

How To Store Coconut Pound Cake For Best Texture

• Keep your coconut pound cake fresh by storing it in an airtight container at room temperature for up to 3 days.
• Wrap the cake tightly with plastic wrap or aluminum foil to prevent moisture loss and maintain its soft texture.
• For longer storage, refrigerate the cake for up to 5 days, but bring it to room temperature before serving to restore its delightful, tender crumb.
• Want to extend its life even further? Freeze the cake (without glaze) by wrapping it securely in plastic wrap and then in aluminum foil, where it will stay delicious for up to 2 months.
• Thaw overnight in the refrigerator and add the glaze just before serving to enjoy its peak flavor and moistness.

Perfect Pairings With Coconut Pound Cake

• Brew Tropical Tea Pairing: Pair this coconut pound cake with a light, fragrant jasmine green tea that complements the sweet coconut flavor, offering a delicate balance between the cake's richness and the tea's subtle floral notes.
• Complement with Creamy Beverage: Enjoy a cold glass of coconut milk or a smooth coconut latte alongside the cake, enhancing the coconut theme and providing a creamy, refreshing counterpoint to the dessert's dense texture.
• Match with Fruity Accent: Serve with a small side of fresh pineapple chunks or mango salsa, which adds a bright, tangy contrast to the cake's sweetness and brings out the tropical essence of the coconut.
• Create Dessert Wine Experience: Select a sweet Moscato or a late-harvest Riesling that echoes the cake's sweetness while introducing light, crisp fruit undertones that dance beautifully with the coconut's richness.

Ways To Mix Up Coconut Pound Cake

• Tropical Coconut Rum Cake: Enhance the cake's flavor by adding 2 tablespoons of dark rum to the batter and replacing half the milk with coconut milk for an extra tropical profile.
• Citrus Coconut Splash: Incorporate lemon or orange zest into the cake batter and glaze to create a bright, refreshing coconut cake with citrusy undertones.
• Nutty Coconut Crunch: Mix chopped macadamia or almonds into the batter and sprinkle additional toasted nuts on top of the glaze for added texture and depth.
• Chocolate Coconut Dream: Fold in 1/2 cup of mini dark chocolate chips into the batter and drizzle melted dark chocolate over the coconut glaze for a decadent variation.

Coconut Pound Cake FAQ Guide

• What makes this coconut pound cake special?

This cake stands out for its rich, buttery texture and intense coconut flavor. The combination of coconut extract, shredded coconut, and coconut glaze creates a tropical-inspired dessert that’s both luxurious and comforting.

• Can I make this cake without coconut extract?

While coconut extract gives the most authentic flavor, you can substitute it with almond extract or use additional vanilla extract. However, the distinctive coconut taste will be less pronounced.

• How do I ensure my pound cake doesn't turn out dry?

The key is to not overmix the batter and to check the cake early. Use room temperature ingredients, measure precisely, and start checking for doneness around 55 minutes of baking. A toothpick with a few moist crumbs is perfect – it means the cake is done but not dried out.

• Is this cake suitable for special occasions?

Absolutely! This coconut pound cake is elegant enough for birthdays, holidays, or dinner parties. Its beautiful bundt shape and glossy coconut glaze make it a showstopper dessert that looks like it came from a professional bakery.

Coconut Pound Cake Recipe

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4.9 from 17 reviews

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

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Description

Luxurious coconut pound cake delivers a tropical paradise of sweet, buttery goodness right to kitchen counters. Rich layers of coconut flavor blend perfectly with classic pound cake texture, creating a dessert that delights senses and promises pure indulgence.

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Ingredients

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Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 2 ½ cups (500 grams) granulated sugar
• 4 large eggs
• 2 ¼ cups (280 grams) all-purpose flour
• 1 cup (80 grams) shredded sweetened coconut

Liquid and Flavoring Ingredients:

• ½ cup (120 milliliters) milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) milk (for glaze)
• 2 tablespoons (30 milliliters) unsalted butter, melted (for glaze)

Additional Dry Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ cups (180 grams) powdered sugar (for glaze)
• ⅔ cup (53 grams) shredded sweetened coconut, toasted (for topping)

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Instructions

1. Craft a buttery foundation by gently blending softened butter with granulated sugar until the mixture achieves a cloud-like texture and pale hue.
2. Incorporate eggs methodically, beating thoroughly after each addition to ensure a silky, uniform consistency.
3. Infuse aromatic essence by stirring in coconut and vanilla extracts, creating a fragrant base for the cake.
4. Gradually introduce milk, stirring carefully to maintain the batter’s delicate balance.
5. In a separate vessel, sift together flour, baking powder, and kosher salt, ensuring a lump-free dry mixture.
6. Gently fold the dry ingredients into the wet mixture, stirring minimally to preserve the batter’s tender structure.
7. Delicately fold shredded sweetened coconut throughout the batter, distributing it evenly.
8. Preheat the oven to 325F (163C) and meticulously prepare a bundt or tube pan with a thorough greasing and flouring.
9. Transfer the batter into the prepared pan, smoothing the surface with a spatula for an even bake.
10. Bake for 60-70 minutes, monitoring until a toothpick emerges cleanly from the center.
11. Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack for complete cooling.
12. Craft a luscious glaze by whisking melted butter, powdered sugar, milk, and coconut extract until silky smooth.
13. Once the cake has fully cooled, drizzle the glaze generously across the surface.
14. Garnish with a sprinkle of toasted shredded coconut for a delightful textural finish.

Notes

• Choose room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Toast coconut beforehand for enhanced nutty flavor and crunchier texture that adds depth to the cake.
• Consider using unsweetened coconut for a less sweet version, perfect for those watching sugar intake.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 430
• Sugar: 36 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg