Coconut Pound Cake

This Coconut Pound Cake is soft, rich, and packed with tropical flavor in every bite. I love how the coconut milk and shredded coconut make it moist and tender, while the coconut glaze on top adds the perfect finishing touch. Whether I’m baking it for a family gathering or just to treat myself, this cake never fails to deliver buttery, coconut-infused bliss.

Why You’ll Love This Recipe

I love that this cake gives me everything I expect from a classic pound cake—dense, buttery texture—but with a coconut twist that makes it feel special and refreshing. The coconut milk makes the crumb incredibly moist, and the shredded coconut adds just the right amount of chew. It’s easy enough for a casual bake but elegant enough to serve at any celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup canned unsweetened coconut milk
1 teaspoon coconut extract (or vanilla if preferred)
1 cup sweetened shredded coconut

For the coconut glaze:
2 cups powdered sugar
3–4 tablespoons coconut milk
½ teaspoon coconut extract
¼ cup toasted shredded coconut (optional, for garnish)

Directions

Preheat and Prepare the Pan
I preheat the oven to 325°F (160°C), then grease and flour a bundt or tube pan to prevent sticking.

Cream Butter, Oil, and Sugar
In a large mixing bowl, I beat the softened butter, oil, and sugar together until light and fluffy—this takes about 4 to 5 minutes and makes the cake base super airy.

Add the Eggs
I add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.

Combine the Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, and salt.

Alternate Wet and Dry Additions
I add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk and beginning and ending with the flour mixture. This ensures a smooth, even batter.

Add Coconut Flavor
I stir in the coconut extract and the sweetened shredded coconut, which gives the cake its rich flavor and signature texture.

Bake the Cake
I pour the batter into the prepared pan and bake for 70 to 80 minutes, until a toothpick inserted into the center comes out clean.

Cool the Cake
Once baked, I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Make the Glaze
I whisk the powdered sugar, coconut milk, and coconut extract until smooth and pourable. I adjust the consistency with a little more sugar or milk if needed.

Glaze and Garnish
Once the cake is completely cool, I drizzle the glaze generously over the top and sprinkle with toasted shredded coconut if I want to add a bit of crunch and extra coconut flavor.

Servings And Timing

This cake yields about 12–14 servings.
Prep time: 20 minutes
Bake time: 70–80 minutes
Cooling and glazing time: 1 hour
Total time: approximately 2 hours 20 minutes

Variations

Sometimes I use almond extract along with the coconut for a nutty undertone. If I want more texture, I fold in chopped macadamia nuts or white chocolate chips. For a tropical version, I’ve added diced pineapple or mango into the batter—it turns out moist and fruity every time.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully—either whole or sliced. I wrap it tightly in plastic wrap and foil, then thaw overnight at room temperature when I’m ready to serve. If I want to warm a slice, I microwave it for 10–15 seconds.

FAQs

Can I Use Coconut Cream Instead Of Coconut Milk?

Yes, I’ve used coconut cream before, but I usually thin it with a bit of water so the batter doesn’t become too thick. It makes the cake even richer.

Do I Need A Bundt Pan?

A bundt or tube pan works best, but I’ve made this in two loaf pans as well. I just adjust the baking time and check for doneness around the 55-minute mark.

Can I Make This Cake Ahead?

Definitely. I often bake it a day ahead, store it covered, and glaze it just before serving. The flavors deepen as it sits.

How Do I Toast The Coconut For Garnish?

I spread the shredded coconut on a baking sheet and bake it at 325°F for about 5–8 minutes, stirring once or twice, until golden brown.

Can I Make This Cake Gluten-Free?

Yes. I’ve made it using a 1:1 gluten-free flour blend with good results. The texture is slightly different, but still delicious and moist.

Conclusion

Coconut Pound Cake is a simple yet standout dessert that brings bold flavor and beautiful texture to the table. From the soft, rich crumb to the sweet coconut glaze, every slice is filled with warmth and tropical charm. It’s a cake I keep coming back to—easy to make, stunning to serve, and always a favorite.