Coconut Pound Cake Recipe

Why You’ll Love This Recipe

This Coconut Pound Cake offers the perfect balance of buttery richness and coconut flavor. The toasted coconut on top adds a delightful crunch, while the glaze ties everything together with just the right amount of sweetness. It's simple yet sophisticated, ideal for any time you want a special homemade dessert.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Loaf Cake:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ½ cup sweetened flaked coconut

• ¼ cup sugar

• ¾ cup sugar

• ½ cup unsalted butter (melted)

• 3 eggs

• 1 teaspoon coconut extract

• 1 teaspoon vanilla extract

• ½ cup milk

Glaze:

• 2 tablespoons unsalted butter (melted)

• ½ cup powdered sugar

• 1 teaspoon coconut extract

• ½ teaspoon vanilla extract

• 1 tablespoon milk or cream

Topping:

• ½ cup sweetened flaked coconut (toasted)

Directions

1. Preheat the oven to 350°F and line a 9"x 5" loaf pan with parchment paper or lightly grease it with butter.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Blend ½ cup coconut and ¼ cup sugar in a food processor until finely chopped, then set aside.

4. In the bowl of an electric mixer, blend the melted butter and ¾ cup sugar. Add the eggs one at a time, blending for 10-15 seconds between each addition.

5. Stir in the blended coconut-sugar mixture, coconut extract, and vanilla extract.

6. Gradually add the flour mixture and milk in two batches, mixing until just combined.

7. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cake in the pan for 30 minutes before transferring it to a wire rack.

9. Reduce the oven temperature to 300°F. Spread ½ cup coconut on a baking sheet and toast in the oven for 3-4 minutes, watching closely.

10. For the glaze, whisk together melted butter, powdered sugar, coconut extract, vanilla extract, and milk. Allow to cool to your desired consistency.

11. Pour the glaze over the cooled cake and sprinkle with toasted coconut. Let the glaze set before slicing and serving.

Servings and Timing

• Servings: 1 loaf cake (about 8-10 slices)

• Prep time: 45 minutes

• Cook time: 1 hour 10 minutes

• Total time: 1 hour 55 minutes

Variations

• For a chocolate coconut version, add cocoa powder or chocolate chips to the batter.

• For an extra coconut boost, use coconut milk instead of regular milk in the cake.

• Try adding a handful of chopped macadamia nuts for some added texture and flavor.

Storage/Reheating

Store the coconut pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to 1 week. To reheat, microwave a slice for a few seconds or warm it in the oven at 300°F for 5-10 minutes.

FAQs

How can I make the coconut flavor stronger in the cake?

You can increase the amount of coconut extract in the batter or use coconut milk instead of regular milk to enhance the coconut flavor.

Can I use sweetened shredded coconut instead of flaked coconut?

Yes, sweetened shredded coconut can be used as a substitute for flaked coconut in this recipe.

Can I freeze the coconut pound cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and store it in a freezer bag for up to 3 months. Thaw before serving.

How can I make this recipe dairy-free?

To make this recipe dairy-free, substitute the butter with a dairy-free butter alternative and use coconut milk instead of regular milk.

Can I make this cake without a food processor?

Yes, you can skip the step of blending the coconut with sugar. Instead, simply stir the coconut into the batter along with the other ingredients.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I add more glaze?

Feel free to add more glaze if you want a sweeter, more decadent cake. Just increase the glaze ingredients as needed.

How should I store the glaze if I have leftovers?

Store leftover glaze in an airtight container in the fridge for up to 3 days. Reheat before using.

What if I don't have coconut extract?

If you don't have coconut extract, you can use additional vanilla extract or omit it for a less pronounced coconut flavor.

Can I use a different type of nut in the topping?

Yes, you can use chopped almonds, walnuts, or pecans in place of the toasted coconut for a different flavor.

Conclusion

This Coconut Pound Cake is a simple yet indulgent treat that brings the tropical flavors of coconut to life in every bite. Whether you're baking for a special occasion or simply to enjoy with a cup of tea, this cake will quickly become a favorite in your recipe collection. Try it today and enjoy the buttery, coconut-filled goodness!

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