Name: Coconut Pound Cake
Cuisine: cake
Ingredients: 3 sticks (339g) unsalted butter, softened slightly; 3 cups (600g) sugar; 5 large eggs, room temperature; 3 cups (375 all purpose flour; 1/2 teaspoon (3g) salt; 1 teaspoon (4g) baking powder; 1/2 teaspoon (2g) vanilla extract; 1 1/2 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); 2 cups confectioners sugar (measure then sift); 2-3 tablespoons milk (start with 2, increase a needed for desired consistency).; 1 teaspoon coconut extract

This Coconut Pound Cake is wonderfully moist, flavorful, and easy to make.

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

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.

Table of Contents

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.

Easy Coconut Glaze

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. Aside from today's coconut pound cake, here are a few more for your list!

Some of our most popular are our Lemon Pound Cake, Rainbow Pound Cake, Lemon Blueberry Pound Cake, and Sour Cream Pound Cake.

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.

Coconut Cakes and Fillings

If you love coconut desserts, we have many more coconut cake recipes and fillings to share with you!

Some of our most popular are our Coconut Cake, Piña Colada Cake, Lemon Coconut Cake, and Coconut Filling.

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!