Homemade Coconut Pound Cake Recipe

Introduction

This homemade coconut pound cake is rich, moist, and bursting with tropical flavor. The combination of coconut milk, shredded coconut, and a luscious coconut glaze makes it a perfect treat for any occasion. Its tender crumb and sweet glaze will have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1½ cups granulated sugar
• 3/4 cup unsalted butter (1½ sticks)
• 3 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 tablespoon pure coconut extract
• 1/2 cup canned coconut milk (unsweetened)
• 1/2 cup whole milk
• 1/2 cup shredded coconut flakes
• 2 cups powdered sugar (for glaze)
• 1/4 cup whole milk (for glaze)
• Pinch of salt (for glaze)
• 1 teaspoon coconut extract (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• 1 cup shredded coconut flakes (for topping)

Instructions

1. Step 1: Preheat the oven to 325°F. Grease and flour a 9 x 5-inch loaf pan, then set it aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In another large bowl, cream the granulated sugar and butter together on low speed until well combined and smooth.
4. Step 4: Add the eggs one at a time, mixing well after each addition.
5. Step 5: Stir in the vanilla extract and coconut extract until evenly combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and whole milk. Mix until the batter is fluffy and smooth.
7. Step 7: Gently fold in the shredded coconut flakes.
8. Step 8: Pour the batter into the prepared loaf pan, smoothing the top and gently shaking the pan to level the batter.
9. Step 9: Bake for 1 hour and 15–20 minutes. Check at the 60-minute mark; if the top is browning too quickly, cover loosely with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean or with moist crumbs attached.
10. Step 10: Remove the cake from the oven and place it on a cooling rack. Allow it to cool in the pan briefly, as the cake will continue to cook as it cools.
11. Step 11: Once the pan is cool, remove the cake and let it finish cooling completely on the rack.
12. Step 12: While the cake cools, prepare the glaze by combining powdered sugar, whole milk, a pinch of salt, coconut extract, and vanilla extract in a bowl. Stir until the glaze is silky and smooth.
13. Step 13: Pour half of the glaze evenly over the cooled cake, then sprinkle the 1 cup of shredded coconut flakes on top.
14. Step 14: When the glaze has hardened, drizzle the remaining glaze over the cake and allow it to set.
15. Step 15: Slice the cake and serve.

Tips & Variations

• For a more intense coconut flavor, toast the shredded coconut flakes before adding them to the batter and for the topping.
• You can substitute almond milk for the whole milk to make the cake dairy-free, if desired.
• Ensure eggs are at room temperature to help create a light and fluffy texture.
• Covering the cake with foil partway through baking prevents over-browning while allowing the cake to fully cook.
• Try adding a tablespoon of rum or coconut rum to the glaze for an adult twist.

Storage

Wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. When reheating, let the cake come to room temperature and warm slightly in the microwave for 10–15 seconds to refresh its softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut flakes?

Fresh coconut can be used, but shredded flakes work best for texture and even distribution in the batter. If using fresh, chop it finely and adjust the quantity slightly as fresh coconut contains more moisture.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. If the top browns too quickly, cover it with foil and continue baking until fully cooked inside.

Homemade Coconut Pound Cake Recipe

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★★★★★

4.8 from 85 reviews

• Author: Rafael
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

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Description

This Homemade Coconut Pound Cake is a rich and moist dessert bursting with coconut flavor. Made with a blend of all-purpose flour, coconut milk, shredded coconut, and a fragrant coconut vanilla glaze, this pound cake is perfect for coconut lovers looking for a delicious, tender treat. The cake is baked to golden perfection, then topped with a silky coconut glaze and extra coconut flakes for added texture and flavor.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1½ cups granulated sugar
• 3/4 cup unsalted butter (1½ sticks), softened
• 3 eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon pure coconut extract
• 1/2 cup canned coconut milk (unsweetened)
• 1/2 cup whole milk
• 1/2 cup shredded coconut flakes

Glaze Ingredients

• 2 cups powdered sugar
• 1/4 cup whole milk
• Pinch of salt
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 cup shredded coconut flakes

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Instructions

1. Preheat and Prepare Pan: Heat the oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan and set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In another large bowl, cream together the granulated sugar and softened butter on low speed until well combined and smooth.
4. Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Add Extracts: Stir in the vanilla extract and coconut extract to the wet mixture for aromatic flavor.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the coconut milk and whole milk. Mix just until the batter is fluffy and smooth.
7. Fold in Coconut Flakes: Gently fold in the shredded coconut flakes to add texture and flavor to the batter.
8. Pour Batter into Pan: Pour the batter into the prepared loaf pan, then gently shake the pan to even out the batter.
9. Bake the Cake: Bake for 1 hour and 15-20 minutes. Check at 60 minutes; if the top is browning too quickly, cover loosely with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean or with moist crumbs.
10. Cool in Pan: Place the cake on a cooling rack and allow it to cool in the pan, letting it continue cooking as it cools.
11. Remove from Pan: Once the pan is cool, carefully remove the cake and allow it to cool completely on the rack.
12. Make the Glaze: While the cake cools, combine powdered sugar, whole milk, salt, coconut extract, and vanilla extract in a bowl. Whisk until the glaze is silky smooth.
13. Apply First Glaze Layer: Pour half of the glaze over the cooled cake and then sprinkle the top with shredded coconut flakes.
14. Apply Second Glaze Layer: After the first glaze has hardened, drizzle the remaining glaze over the top. Allow it to harden fully.
15. Slice and Serve: Slice the cake into servings and enjoy its moist, flavorful coconut goodness.
16. Storage: Store the cake wrapped in plastic wrap in an airtight container to maintain freshness.

Notes

• Room temperature eggs help the batter mix more evenly, contributing to a better texture.
• Covering the cake with foil if it browns too fast prevents burning while ensuring the inside cooks through.
• The cake continues to cook slightly as it cools in the pan, so avoid overbaking.
• The glaze sets to a firm finish, providing a sweet coconut flavor and a moist texture contrast.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut pound cake, homemade pound cake, coconut dessert, moist pound cake, coconut glaze, shredded coconut cake