Introduction

This homemade coconut pound cake is a rich and moist treat bursting with tropical flavors. With its tender crumb and creamy coconut glaze, it’s perfect for any occasion or a special afternoon snack.

Homemade Coconut Pound Cake Recipe - Recipe Image

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
1/4 cup whole milk
Pinch of salt
1 teaspoon coconut extract (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1 cup shredded coconut flakes (for topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan, then set it aside.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In another large bowl, cream the granulated sugar and unsalted butter together on low speed until well combined and smooth.
Step 4: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Step 5: Mix in the vanilla extract and coconut extract to the wet ingredients.
Step 6: Gradually incorporate the dry ingredients into the wet mixture, alternating with the coconut milk and whole milk. Stir until the batter is fluffy and well blended.
Step 7: Fold in the shredded coconut flakes gently.
Step 8: Pour the batter into the prepared loaf pan and gently shake the pan to even out the batter.
Step 9: Bake for 1 hour and 15 to 20 minutes. At the 60-minute mark, check the cake; if the top is browning too quickly, cover it loosely with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 10: Remove the cake from the oven and place it on a cooling rack. Remember the cake will continue baking slightly as it cools.
Step 11: Once the pan has cooled, carefully remove the cake and let it finish cooling completely on the rack.
Step 12: While the cake cools, prepare the glaze. In a bowl, combine powdered sugar, whole milk, a pinch of salt, coconut extract, and vanilla extract. Stir until smooth and silky.
Step 13: Pour half of the glaze over the cooled cake, then sprinkle with the shredded coconut flakes.
Step 14: Allow the glaze to harden, then drizzle the remaining glaze over the top and let it set completely.
Step 15: Slice the cake and serve once the glaze is firm.

Tips & Variations

For extra moistness, use room temperature ingredients and avoid overmixing the batter once dry ingredients are added.
Substitute shredded coconut flakes with toasted coconut for a nutty flavor and crunch.
If you prefer a dairy-free version, swap whole milk with almond or oat milk and use dairy-free butter.
Adding a tablespoon of rum or coconut rum to the glaze adds a delightful 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 for up to a week or freeze for up to 2 months. When reheating, allow the cake to come to room temperature, or warm slices gently in the microwave for 10-15 seconds to soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut flakes?

Yes, you can use fresh grated coconut, but it may add moisture to the cake, so reduce other liquids slightly to maintain the right batter consistency.

Why does the cake need to cool before glazing?

Allowing the cake to cool completely prevents the glaze from melting and sliding off, helping it set with a smooth, firm finish.

Homemade Coconut Pound Cake Recipe

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★★★★★

4.6 from 76 reviews

This homemade coconut pound cake is a moist and flavorful dessert featuring a rich coconut-infused batter, baked to golden perfection and topped with a silky coconut glaze and toasted coconut flakes. Perfect for coconut lovers, this classic pound cake combines the tropical essence of coconut milk, extract, and shredded coconut in a dense, buttery cake that melts in your mouth.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake:

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

Glaze:

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

Instructions

Preheat and prepare pan: Heat your oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan thoroughly, then set it aside to ensure the cake doesn’t stick.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this bowl aside.
Cream sugar and butter: In a separate large bowl, use an electric mixer on low speed to cream the granulated sugar and unsalted butter until the mixture is well combined and smooth.
Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to maintain a smooth batter.
Add extracts: Mix in the pure vanilla extract and pure coconut extract to infuse the batter with aromatic coconut flavor.
Combine wet and dry: Gradually add the dry flour mixture into the wet ingredients, alternating with the canned coconut milk and whole milk. Mix gently until the batter becomes light and fluffy, ensuring even incorporation.
Fold in coconut flakes: Carefully fold the shredded coconut flakes into the batter to distribute them evenly without deflating the batter.
Prepare to bake: Pour the batter into your prepared loaf pan. Give the pan a gentle shake to help the batter settle evenly and eliminate any air pockets.
Bake the cake: Place the pan in the oven and bake for 1 hour and 15 to 20 minutes. Check the cake at the 60-minute mark; if the top is browning too fast, cover loosely with aluminum foil to prevent over-browning. Bake until a toothpick inserted in the center comes out clean or with moist crumbs attached.
Cool in pan: Remove the cake from the oven and place it on a cooling rack. Allow it to cool partially while still in the pan, so residual heat finishes the cooking gently.
Remove from pan: Once the pan has cooled enough to handle, carefully remove the cake and let it cool completely on the cooling rack.
Make the glaze: In a bowl, combine powdered sugar, whole milk, a pinch of salt, coconut extract, and vanilla extract. Stir until the glaze is smooth and silky.
Glaze the cake: Pour half of the glaze evenly over the cooled cake, then sprinkle the top with the shredded coconut flakes.
Set glaze: Allow the glaze to harden slightly before drizzling the remaining glaze over the cake. Let this second layer harden completely before serving.
Slice and serve: Cut the coconut pound cake into slices and enjoy its tender, moist texture with a burst of coconut flavor.
Storage: Wrap the cake tightly in plastic wrap and store in an airtight container at room temperature. It will stay fresh for up to 3 days or longer if refrigerated.

Notes

To prevent the cake from over-browning, cover with aluminum foil after 60 minutes if necessary.
Using room temperature eggs helps to achieve a smoother batter and better rise.
For a more intense coconut flavor, use unsweetened coconut milk and pure coconut extract.
Ensure the cake is completely cooled before applying the glaze to prevent it from melting.
You can toast the shredded coconut flakes for the topping for added crunch and flavor if desired.

Keywords: coconut pound cake, homemade pound cake, coconut cake, coconut dessert, buttery pound cake, glazed pound cake, coconut glaze