Blueberry Coconut Pound Cake

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This Blueberry Coconut Pound Cake is perfectly moist with a fine crumb and wonderful balance of flavors.

It is a buttery pound cake with sweetened flaked coconut and blueberries. This makes a great summer cake recipe but is sure to please a crowd no matter what the season. If you are a fan of pound cake or fresh and fruity cake flavors, this one's a keeper ;0)

Blueberry Coconut Pound Cake on a cake pedestal.

How to Make Blueberry Coconut Pound Cake

You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps!

  • Grease and flour a tube pan.
  • Preheat the oven to 325℉
  • In a separate bowl whisk these Dry Ingredients: cake flour, baking powder, and salt to combine, set aside for later.
  • Butter & Sugar: Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
  • Add the eggs one at a time, blending after each until the yolk is incorporated.
  • Add the coconut extract to the buttermilk.
  • With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowlBegin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
Photos of the Coconut Pound Cake Batter for our Blueberry Coconut Pound Cake.
  • Fold in the blueberries and flaked coconut.
  • Scoop batter into prepared bundt pan.
Photos of Blueberry Coconut Cake Batter in pan and after baking.
  • Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
  • This makes approximately 8 cups of batter.
  • Allow to cool in the pan for 10 minutes before turning out.

Easy Coconut Glaze

We often use a simple glaze on our pound cakes and bundt cakes for an added boost of flavor and a bit of sweetness. It looks pretty also! ;0)

This glaze (which is based on our easy vanilla glaze) is a combination of powdered sugar, milk, coconut extract, and a pinch of salt. You can increase or decrease the milk or powdered sugar to your liking for your preferred consistency.

The glaze can be applied with a spoon or for more control, spoon it into a disposable piping bag with the tip snipped away (or even in a ziplock bag with the corner snipped away).

We garnished the cake with a sprinkling of sweetened flaked coconut and fresh blueberries.

Blueberry Coconut Pound Cake, sliced, on a pedestal. It is topped with a coconut glaze, flaked coconut, and fresh blueberries.

Recipe FAQs

No, this pound cake is fine to leave at room temperature in an airtight container or under a cake dome etc. for a few days. Beyond that, I would move to the refrigerator for freshness.

As with any of our cakes, the texture will be more firm if it is chilled. For this reason, if you do refrigerate the cake, warm it to room temperature before serving so that the texture will be soft and tender.

Just as with most of our cake recipes, from strawberry pound cake to sour cream pound cake, hummingbird bund cake, and more, this cake freezes perfectly.

After cooling the blueberry coconut pound cake until it is slightly warm, place it on a foil wrapped cake cardboard (for support) and wrap tightly with plastic wrap followed by foil. It will stay fresh in the freezer for up to three months.

Since bundt cakes and pound cakes are larger than cake layers, they take longer to thaw.

For this reason, we like to move the wrapped bundt cake to the refrigerator the day before it is needed. Then, remove the next morning and continue thawing.

Buttermilk is a popular ingredient in cake recipes. It gives the batter an added boost of acidity, which acts to soften the strands of gluten in the cake batter. This makes for a softer, more tender cake.

Today's cake is much like our popular Buttermilk Pound Cake, but with a bit more buttermilk in addition to the added coconut extract, flaked coconut, and blueberries.

Although the sweetened flaked coconut in the cake batter adds a bit of coconut flavor to our pound cake, the coconut extract adds a really nice boost. We highly recommend it. (We like McCormick brand which is available at our local grocery store.)

Cake flour contains less protein than all purpose flour. This leads to less gluten formation, which results in a softer, more tender cake.

More Coconut Cakes

In addition to blueberry cakes, like our blueberry cake from scratch and Lemon Blueberry Pound Cake, we've also made many coconut cakes over the years!

Some of our most popular coconut cakes (or cakes containing coconut) are Coconut Cream Cake, Carrot Cake, Lemon Coconut Cake, and Pina Colada Cake.

Thanks so much for stopping by! We hope that you enjoy this Blueberry Coconut Pound Cake recipe. We would love for you to scroll through our full collection of cake recipes as well. You'll find more bundt cakes and pound cakes, layer cakes, scratch cake recipes and cake mix recipes.

If you are interested in learning more about cake decorating, we have a huge collection of free tutorials also!

Blueberry Coconut Pound Cake, sliced, on a pedestal. It is topped with a coconut glaze, flaked coconut, and fresh blueberries.

Blueberry Coconut Pound Cake

This moist Blueberry Coconut Pound Cake is so flavorful with the perfect balance of coconut and blueberries. It is a wonderful dessert for spring and summer!
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Course: Dessert
Servings: 15
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Ingredients

  • 3 sticks unsalted butter, softened (339g)
  • 3 cups (600g) sugar
  • 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
  • 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
  • ½ teaspoon (2)g baking powder
  • ½ teaspoon (3g) salt
  • cup buttermilk
  • 1 tablespoon coconut extract (12g)
  • 1 cup sweetened, flaked coconut (90g)(We use Bakers Angel Flake Coconut)
  • cup Blueberries Fresh or Frozen (Adjust amount to your liking.)

Garnish (Optional)

  • Fresh Blueberries & Sweetened Flaked Coconut

Easy Coconut Glaze

  • 2 cups confectioners sugar (measure then sift)
  • 3 tablespoons milk (add additional as needed in small increments)
  • pinch of salt
  • 1 teaspoon coconut extract (Adjust amount to your liking)

Instructions

  • Grease and flour a tube pan.
  • Preheat the oven to 325℉
  • In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
  • Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
  • Add the eggs one at a time, blending after each until the yolk is incorporated.
  • Add the coconut extract to the buttermilk.
  • With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
  • Fold in the blueberries and flaked coconut.
  • Scoop batter into prepared bundt pan.
  • Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
  • This makes approximately 8 cups of batter.
  • Allow to cool in the pan for 10 minutes before turning out.

Coconut Glaze

  • Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.

Decorating the Cake

  • Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away. If you'd like, you can garnish with sweetened flaked coconut and fresh blueberries.

Notes

Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 ¼ cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.

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