Coconut Pound Cake

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This coconut pound cake recipe is wonderfully moist, flavorful, and easy to make- it is a new favorite of ours and we're excited to share it with you!

Over the years, we've added several pound cake recipes to our Recipes section and this coconut pound cake is the perfect new addition.

This amazing cake has so much flavor and is guaranteed to please a crowd! 


Coconut Pound Cake


For this recipe, coconut is baked right into the batter to ensure the perfect amount of coconut flavor in every slice.

Keep this recipe in mind as a year-round go to recipe- it is quick, easy, and SO good.

How to Make Coconut Pound Cake

**This is just a quick rundown of our steps- you can find the full, printable Coconut Pound Cake Recipe at the bottom of this post!

Preheat: Preheat the oven to 325 degrees. Grease and flour a bundt pan or 10 inch tube pan. For this recipe, we are using the conventional method of mixing.
Flour Mixture: In a separate bowl, add the flour, salt and baking powder and whisk to blend and set aside.
Butter and Sugar: In the bowl of your mixer, mix the butter until smooth, then add the sugar and mix on medium speed 3 to 5  minutes  or until the mixture is lightened in color and fluffy. (If using a stand mixer, use the paddle attachment).
Eggs: Next, add the room temperature eggs one at a time, mixing after each until the yellow of the yolk is blended.
Extracts: Then, add the vanilla extract and coconut extract to the milk.
Alternating Dry and Wet: Add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix at low speed until blended.
Coconut: Stir the thawed coconut into the cake batter. We prefer to use frozen coconut in this pound cake recipe but we have also tried it with unfrozen flaked coconut in a bag with good results (Baker's Angel Flake Coconut, sweetened).  

Fill the Pan: Spoon batter evenly into greased and floured bundt or 10 inch tube pan and bake.  If baking in a bundt pan, bake at 325 degrees for 1 hour plus 5 to 10 minutes. 

If baking in a 10 inch tube pan, bake at 325 degrees  for 1 hour plus 20 to 30 minutes.  Check for doneness with a toothpick or long thin skewer.  The cake is done when a skewer comes out clean or with just a few crumbs attached.  Cool on a rack for 10 minutes then turn out.  

*Be careful not to overfill your pan! If you are baking in a smaller bundt pan, you should have at least 1 ½ inches between the top of the pan and the top of the cake batter.

Coconut Pound Cake Recipe

How to Make a Glaze for Coconut Pound Cake

Glazes on pound cakes and bundt cakes are optional but quick and easy glazes like this one add an added boost of flavor while also making the cake look extra special!
Creating today's easy coconut glaze is just a matter of combining two cups of confectioners sugar, sifted with 2-3 tablespoons of milk and a teaspoon of coconut extract.
Add the milk just a little bit at a time- you may find that you reach your desired consistency before adding the full amount. Or, if you'd like the glaze to be a bit more thin, you can add a bit more milk. Thinner glazes will be more transparent.


*Note that if you taste a spoonful of glaze, you are going to find it to be too sweet! It isn't meant to be eaten that way ;0) However, when drizzled over the cake, it is just right. 


Adding the Glaze to the Pound Cake

There's no wrong way to glaze a cake, but for the most control, I like to load the glaze into a disposable piping bag with the tip snipped away and apply the glaze that way.
It's best to allow the pound cake to cool a bit before adding the glaze. 
As a final touch we added a little flaked, sweetened coconut to the top of the cake.
We had some on hand (in addition to the frozen coconut used in the cake batter).  This decorative step is completely optional as the cake already has lots of coconut flavor.

Other Favorite Pound Cakes

We've made several other pound cakes over the years, don't miss these favorites!:


Can this Pound Cake be Frozen?

Yes it can! It's just one more thing to love about this pound cake.

Pound cakes freeze beautifully. You can either tightly wrap the cake in plastic wrap and foil after baking and place it in the freezer, or you can individually wrap cake slices to keep in the freezer when the pound cake cravings strike!

Either way, your pound cake is going to taste as fresh as the day that it was baked. We freeze our pound cakes and cake layers all the time.

When thawing a pound cake, I like to keep it wrapped while thawing at room temperature on the kitchen counter.

It's best for the condensation to build up on the wrapping rather than the cake itself. After condensation forms on the foil, you can then unwrap and allow to continue thawing. 

Moist Coconut Pound Cake- So delicious!


Love Coconut Cakes, Frostings and Fillings? We have more to share...


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Thanks so much for stopping by- enjoy the coconut pound cake! If you give it a try, we'd love for you to leave a comment or photo below!

Also, don't miss our full collection of favorite recipes in our Cake Recipes section! Our most favorite cake and frosting recipes are there, and we are always adding new ones.

If you are interested in learning more about cake decorating, we've made hundreds of cake decorating tutorials over the years! You can find them here: Free Cake Decorating Videos



Coconut Pound Cake

Moist Coconut Pound Cake- So delicious!

This moist Coconut Pound Cake is easy to make and tastes amazing!


For the Cake

  • 3 sticks (339g) unsalted butter, softened slightly
  • 3 cups (600g) sugar
  • 5 large eggs, room temperature
  • 3 cups (375 all purpose flour
  • ½ teaspoon (3g) salt
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (2g) vanilla extract
  • 1 ½ teaspoon (6g) coconut extract
  • 1 cup (242g) milk
  • One 6 ounce package (170g) frozen grated coconut, thawed. ( You can also use packaged sweetened shredded coconut (2 cups) we have tested with Bakers angel flake coconut with good results)

For the Coconut Glaze

  • 2 cups confectioners sugar (measure then sift)
  • 2-3 tablespoons milk (start with 2, increase a needed for desired consistency).
  • 1 teaspoon coconut extract


  1. Lower the oven rack to the next to lowest position.
  2. Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan or tube pan. 
  3. In a separate bowl, add the flour, salt and baking powder and whisk to blend.  Set aside.
  4. Mix the butter until smooth, gradually add the sugar and mix on medium speed 3 to 5 minutes  or until the mixture is lightened in color and fluffy.
  5. Add the eggs one at a time beating after each until the yellow of the yolk disappears. Scrape the bottom and sides of the bowl several times.
  6. Add the vanilla and coconut extracts to the 1 cup of milk.
  7. Add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix at low speed  until blended.
  8. Stir in the thawed coconut.
  9. Spoon batter into greased and floured bundt or 10 inch tube pan.  The oven temperature is 325 degrees F. 
  10.  Our cake baked for 1 hour, 30 minutes. Baking times may vary depending on your pan, oven, etc. It's best to peek in at least by the 1 hour, 10 minute mark to be on the safe side. Cover loosely with aluminum foil if it becomes too brown.
  11. The cake is done when a wooden skewer inserted into the cake comes out clean or with just a few crumbs attached.  Let cool on a wire rack for 10 minutes then remove from  pan. 

Coconut Glaze

  1. Combine all ingredients
  2. Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
  3. Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).


This recipe makes 8 cups of batter.

You can also use sweetened flaked coconut if you do not have frozen coconut. We have used Bakers angel flake coconut with good results.



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  1. Best moist coconut pound cake. Everyone loved it. I did add extra coconut flavoring. Made the icing, but made it thinner and toasted some coconut for top.

  2. Hi Elizabeth, we are so happy everyone enjoyed the cake. Thank you for posting your nice comments.

  3. A friend made this recipe and it was wonderful. I would like to make it to use a lemon coconut pound cake. I saw your suggestions for adding lime juice for part of the liquid. Have you experimented any with adding lemon to this cake? I would love any suggestions you have.

    1. Hi Christy! I think that we were mainly referring to the glaze in that comment about the lime juice. I love the idea of adding lemon to this- such a delicious combination. You'll get the most lemon flavor from adding lemon extract and even some lemon zest to the cake batter. Maybe 2-3 teaspoons lemon extract plus the zest of 1 or 2 lemons (optional). In our lemon whipping cream pound cake, we add 3 Tablespoons of lemon juice to the cup of cream (or milk) but this does more for the texture of the cake (softens the gluten) than it does for adding lemon flavor. The flavor of the lemon juice has a way of disappearing as the cake bakes- which is why we rely more on extracts. If you try it, let us know how it goes!