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!
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!
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.
How to Make a Glaze for Coconut Pound Cake
*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
Other Favorite Pound Cakes
- Classic Pound Cake
- Double Chocolate Pound Cake
- Red Velvet Marble Pound Cake
- Strawberry Pound Cake
- Lemon Pound Cake
- Rainbow Pound Cake
- Cherry Almond 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.
Love Coconut Cakes, Frostings and Fillings? We have more to share...
- Coconut Cake
- White Chocolate Coconut Cake
- Piña Colada Cake
- Lemon Coconut Cake
- Coconut Lime Cake
- Coconut Filling
- Coconut Cream Cheese Frosting
- Chocolate Coconut Cake
My Cake School Cake Recipes, Tutorials, and More!
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
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)
- 3 teaspoons milk
- 1 teaspoon coconut extract
- Lower the oven rack to the next to lowest position.
- Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan or tube pan.
- In a separate bowl, add the flour, salt and baking powder and whisk to blend. Set aside.
- 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.
- 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.
- Add the vanilla and coconut extracts to the 1 cup of milk.
- Add the flour mixture alternately with milk, beginning and ending with flour mixture. After each addition, mix at low speed until blended.
- Stir in the thawed coconut.
- Spoon batter into greased and floured bundt or 10 inch tube pan. The oven temperature is 325 degrees F. For a bundt pan, bake 1 hour 10 minutes. Check with long skewer or toothpick at 1 hour. If using a 10 inch tube pan, bake 1 hour 30 minutes. The cake is done when the 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.
- Combine all ingredients
- Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
- 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.