This Coconut Pound Cake has an incredibly soft, almost velvet-y texture and is loaded with rich coconut flavor throughout. The simplicity of the pound cake lets the coconut shine through, making it such a delicious treat for any coconut lover!
I hope you guys aren't sick of coconut yet! Whenever Easter rolls around, I turn coconut crazy. If you're on the coconut train, then let's get into this recipe! I took my ultra favorite butter pound cake recipe and turned it coconutty. While plain pound cake will always have a special place in my heart, this coconut version has it OWNED. It is just too good to go back to the plain version.
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Why you'll love this recipe
- Triple coconut: This coconut bundt cake has three delicious coconut components! Coconut extract + toasted coconut in the cake, coconut milk in the glaze and toasted coconut sprinkled on top!
- Perfect for any occasion: This recipe is always a hit! Especially for spring-time. This would be a perfect cake for Easter!
Isn't it a beauty?! This easy coconut pound cake has the softest, most velvety texture. It's fluffy, but dense like a pound cake should be all at the same time. This has gottttt to be on your Easter tables this year. It stays moist for days!
Need more spring-time recipe ideas? Try my Pineapple Coconut Carrot Cake with Coconut Cream Cheese Frosting, Glazed Lemon Bundt Cake or My Favorite Homemade Carrot Cake!
Ingredient Notes
- Cream cheese: Use full-fat block cream cheese for the best results.
- Cake flour: You can make your own cake flour by using this as a guide: measure out 1 cup of all-purpose flour, remove 2 tablespoons of the flour and then add 2 tablespoons of corn starch. Whisk to combine and use as a substitute for 1 cup of cake flour.
- Coconut extract: This addition really amps up the coconut flavor!
- Coconut flakes: Toasted coconut is folded into the pound cake batter and sprinkled on top.
- Coconut milk: You can usually find canned unsweetened coconut milk in the Asian foods aisle of the grocery store. Be sure to give it a good shake before pouring, as the milk tends to separate in the can.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Instead of the icing, serve with a sprinkle of powdered sugar or a dollop of whipped cream and berries on the side.
How to make coconut pound cake
- Grease and flour a bundt pan.
- Cream butter and cream cheese until smooth, then add sugar and beat until fluffy.
- Add eggs one at a time, beating well. Mix in vanilla and coconut extract.
- Add flour, then fold in toasted coconut. Pour batter into the prepared pan and place in a cold oven.
- Turn oven on at 300°F for 80-90 minutes. Let cool for 10 minutes before removing from the pan.
- For the glaze, whisk powdered sugar and coconut milk, then pour over the cooled cake. Garnish with toasted coconut.
Jessica's Recipe Tips
- Make sure to grease your bundt pan really well! Just before adding the batter, coat the pan liberally with baking spray or butter getting into every nook and cranny and then dust with flour. This extra step helps create a barrier to keep the cake from sticking and ensures a smooth release.
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📋 Recipe
Coconut Pound Cake
Ingredients
Coconut Pound Cake
- 8 oz cream cheese, room temperature
- 1 ½ cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 eggs, room temperature
- 3 cups cake flour*
- 2 teaspoon vanilla extract
- 2 teaspoon coconut extract
- 1 ¼ cup toasted coconut, divided
Glaze
- 1 ½ cups powdered sugar
- 3-5 tbs canned unsweetened coconut milk, or any milk
Instructions
- Grease and flour a bundt pan very well, set aside.
- In a large bowl, cream butter and cream cheese together until smooth with no lumps. Pour sugar slowly into running mixer in a steady stream and beat until light and fluffy, about 2 minutes.
- Add eggs one at a time beating very well after each addition, at least one minute per egg. This step is crucial for the best texture.
- Add vanilla and coconut extract. Incorporate flour and mix until just combined. Fold in 1 cup of toasted coconut by hand with a rubber spatula. Do not over mix.
- Pour batter into prepared bundt pan and place into COLD oven. Turn oven to 300°F and bake for 80-90 minutes or until a toothpick comes out clean. Once cake is done, release the edges with a butter knife. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to finish cooling completely.
- Prepare glaze by whisking powdered sugar and coconut milk together. Pour onto cooled cake. Top with remaining ¼ cup of toasted coconut for garnish.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Today is a pretty special day.. it's my 25th birthday! I'm officially a quarter of a century old. The past year has had some major downs and the fact that my father isn't going to be here today, or any other birthday for that matter, doesn't make me want to celebrate much. So that sucks. BUT, I'm going to make the best of it and take my son to see a movie (the Smurf movie) with my family. Isn't it funny how we wind up doing kid stuff on our birthdays? Oh, motherhood.
Deb1973 says
I was looking for a coconut pound cake recipe and came across yours. I followed your recipe exactly and it came out perfectly!! Thank you so much!!!
June vitale says
.i love coconut so much ty for this resipe
the pie lady says
......really???... sick of your coconut recipes??...i nearly jumped thru the screen for that coconut pound cake!!....oh! and hug your son everyday and take every moment ..because by the time you just take ONE blink! HE himself will be 25 y.o ASK me how do i know ;0>
Jessica says
Haha!! You are too funny! Yes, you are absolutely right, I squeeze him and smother him in kisses every chance I get! 🙂