Coconut Pound Cake

This Coconut Pound Cake is so simple to make and tastes bakery-quality with that sweet and tropical hint of coconut perfect for spring and summer. It’s a dessert for brunch, tea, or even to impress on a holiday table and will become a true family favorite.

Being from the South, pound cake runs in my family’s veins. We would have it for every Church gathering, picnic, potluck, and holiday. There are so many flavors to try, but this Coconut Pound Cake is my favorite for spring and summer.

I use coconut extract and sweetened coconut in both the cake batter and icing to make sure it has a burst of fruity and tropical flavor. And it’s so quick to assemble in less than 15 minutes before the oven bakes away. Serve alongside ham or turkey for a meal worth celebrating!

Why You’ll Love this Recipe

• Easiest cake recipe. With less than 10 ingredients that are mainly pantry staples, it’s a bakery-style cake with no complicated ingredients or steps.
• Impress your family and friends. This coconut pound cake will “wow” anyone at the table, it looks so grand!
• Easy to make in advance. That’s what I love about pound cake, you can make it the day before entertaining and it’s still moist the next day.

Laura Ashley’s Tip: I recommend toasting coconut in the oven rather than on the stovetop. It’s easier to control the browning to prevent it from burning.

Ingredients

Batter:

• Salted butter: The fat for a classic pound cake recipe to add richness both in flavor and moisture.
• Granulated sugar: Adds sweetness to the batter in every bite.
• Eggs: Binds the batter together.
• All-purpose flour: The structure for the pound cake.
• Heavy whipping cream: Gives creamy rich flavor.
• Coconut extract: Adds that tropical coconut flair that pairs perfectly with the rich batter.
• Lemon juice: A little hint helps to tenderize the batter and adds acidity to bring out the sweetness of the other flavors.
• Sweetened shredded coconut: Adds both texture and tropical sweetness to every bite.

Glaze:

• Powdered sugar: The sweet base to the glaze.
• Coconut extract: We add the extract here again for an extra punch of coconut flavor.
• Milk: Thins the icing to the correct consistency.
• Toasted coconut: Toasting makes the flavor almost nutty and adds a nice crunchy texture on top.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Tube Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Coconut Pound Cake

1. Preheat the oven to 325ºF. 
2. Butter and line a tube pan with parchment paper. 
3. Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.

4. Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.

5. Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.

6. Blend in coconut extract and lemon juice.
7. Fold in coconut.

8. Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
9. Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
10. Cool 5-10 minutes, then invert onto a serving dish.
11. In a small bowl, whisk together powdered sugar, coconut extract and milk. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides. Sprinkle the toasted coconut on top.

Expert tips

• Make sure your butter and eggs are room temperature prior to mixing. This helps for the ingredients to combine evenly and correctly for the best texture.
• You’ll know when the cake is done baking when an inserted toothpick comes out clean with minimal crumbs.
• Make sure the cake is cooled before you drizzle with the glaze. If it’s warm, the icing won’t set and will run all over the cake.
• Serve the cake with ice cream or whipped cream too, it’s so delicious that way! Even grilled pineapple or macerated berries are a great topping in the summertime.
• Grease your tube pan well, this is key to getting the cake out of the pan easily so it looks perfect every time.
• Finish with toasted coconut. For the oven method, bake in a thin layer 325°F-350°F for 5-10 minutes, stirring every few minutes. Alternatively, in a skillet over medium-low heat on the stove, toast coconut, stirring almost constantly to ensure even browning and prevent burning. Lastly, spread coconut in a thin, even layer on a microwave-safe plate. Microwave on high in 30-second intervals, stirring thoroughly until it turns golden brown.

Storage

Store any leftover cake on an airtight container at room temperature for up to 4 days. Reheat if desired in the microwave for a couple of seconds before serving.

You can also freeze cake slices as well for up to 2 months in an airtight container. Thaw overnight on the counter until soft and ready to eat.

Frequently Asked Questions

More Easy Dessert Recipes

• Earthquake Cake
• Peanut Butter Sheet Cake
• Strawberry Cheesecake Dump Cake
• Chocolate Gooey Butter Cake