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.
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.
Anyways, 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.
Isn't it a beauty?! This 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!
Did you make this recipe?
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Coconut Pound Cake
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 cup toasted coconut
- 1 ½ cups powdered sugar
- 3-5 tbs milk
- 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 milk together. Pour onto cooled cake. Top with some extra toasted coconut for garnish.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.