Calling all pound cake & coconut lovers! This scratch Coconut Whipping Cream Pound Cake is the BEST! It is simple to make, very moist, and has loads of coconut flavor in every bite.

Coconut Whipping Cream Pound Cake, sliced, on a cake pedestal.

We've made many cakes with coconut over the years, from our coconut cream cake to easy coconut layer cake, coconut cream cheese pound cake, and many more. We're excited to have another cake to add to the collection!

Just as with our marble pound cake and whipping cream pound cake recipes, using heavy cream or heavy whipping cream instead of milk is a great way to add richness and enhance the texture.

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How to Make Coconut Whipping Cream Pound Cake

We love pound cakes for their simplicity, their convenience, and most of all their buttery, wonderful flavor! This recipe is no different- you will have a slice of coconut whipping cream pound cake on your plate in no time. Here is a quick look at our steps!

*You can find the full, printable recipe at the bottom of this post!

*Preheat the oven, and grease and flour a tube pan or bundt pan (we used a 10 inch bundt pan).
First, in a bowl separate from your mixing bowl, combine these Dry Ingredients: Cake Flour, Baking Powder, and Salt. Set the bowl to the side.
Pour 1 ⅓ cup of heavy cream/heavy whipping cream into a measuring cup along with the vanilla extract & coconut extract, and set aside.
Measure out your flaked coconut and set aside.
Now, we are ready to begin! In the bowl of your mixer, mix the softened butter until smooth. Add in the sugar and mix until fluffy (about 4 minutes).

Next, add in the room temperature eggs one at a time, mixing between each addition until blended.
With the mixer on low speed, alternately add the flour mixture and the whipping cream mixture to the butter/sugar/egg mixture, beginning and ending with the flour mixture. We like to do this with 3 additions of dry mixture and two additions of wet. (To put it another way, add the first ⅓ of your flour mixture, followed by half of your heavy cream mixture, followed by the next ⅓ of the flour mixture, followed by the last of your whipping cream mixture, and then add the last of the flour mixture.) Do not over mix as it could effect the texture of the cake. Turn the mixer off just as it is combined.
Finally, gently fold the sweetened coconut into the pound cake batter, just until it is evenly distributed. Scoop the batter into your bundt or tube pan, and bake!

Coconut Whipping Cream Pound Cake batter in pan.

Freshly baked Coconut Whipping Cream Pound Cake

Once done, remove the cake from the oven, allow it to cool in the pan, on a cooling rack for about ten minutes before turning out.

Coconut Glaze

Once the cake had cooled, we applied a quick coconut glaze. This is an optional step but dresses up the cake a bit and adds an another layer of coconut flavor. It couldn't be easier to make!

Glazing the Coconut Whipping Cream Pound Cake.

This is a simple combination of confectioners sugar, milk, coconut flavoring, and a pinch of salt. You can add additional sugar or milk to adjust the consistency to your liking.

Spoon the glaze over the cooled cake, or drizzle it using a disposable piping bag with the tip snipped away. Deliciousness!

Coconut Whipping Cream Pound Cake, sliced, on a pedestal.

More Coconut Cakes!

We have so many coconut cakes to share with you, as well as many more pound cake and bundt cake recipes! You can find them all in our recipes section.

Thanks so much for stopping by today! We hope that you love this Coconut Whipping Cream Pound Cake as much as we do. We'd love to hear from you if you give it a try!

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!