Coconut Pound Cake

Rich coconut pound cake loaded with tropical coconutty flavor, fragrant coconut extract, crunchy shredded coconut, and spongey tender crumb in a pretty bundt cake form.

My secret tip to make this coconut pound cake recipe is to coat the sides of the bundt cake pan with shredded coconut – it will add a chewy crispy texture and toast coconuts for an even nuttier flavor.

This deliciously moist cake, a real crowd-pleaser, is one of my favorite coconut desserts, alongside my coconut poke cake, coconut cream cake, and coconut cupcakes.

Why You’ll Love This Recipe

• Amazing dessert for coconut lovers! You can easily customize to add even more coconutty add-ons and tropical flavors.
• A simple birthday cake that makes up to 16 yummy slices. Bundt cake always looks prettier than just loaf cakes.
• This recipe calls for only 9 ingredients, all available at any grocery store.
• Super budget-friendly and easy-to-freeze sweet treat.
• My favorite cake with tropical flavors to make ahead because it gets better the next day.

Ingredients Notes

The full list of the ingredients with quantities is on the printable recipe card at the end of the post.

Cake Batter

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour + kosher salt. The classic pound cake mixture doesn’t need baking powder or baking soda like regular cakes.
• Sweetened shredded coconut (or unsweetened shredded coconut + sugar).

Coconut Glaze (optional)

• Confectioner’s sugar
• Milk
• Coconut extract
• Shredded coconut

Kitchen Equipment

• Bundt Pan (or you can use a 10-inch tube pan)
• Stand mixer or electric mixer and a large bowl
• Small bowl (for glaze)

How To Make Coconut Pound Cake

1: Make Coconut Cake Batter

1. Preheat the oven to 325 degrees F.
2. Heavily grease the bundt pan with shortening or baker’s release. Set aside.
3. Beat the butter and sugar together on medium speed until fluffy and the color of the butter has paled. Don’t overmix or the mixture will become gluey and streaky.
4. Leave the mixer running and then add in the eggs – one at a time, mixing until completely combined. Scrape down the sides of the bowl if needed throughout the additions.
5. The mixture will look separated while adding the eggs, don’t worry the flour will bring everything together.
6. Add the flour and salt – slowly mixing in until just combined. Don’t over-mix.
7. Fold in 1 cup of the shredded coconut.
8. Take the other ¼ cup of the shredded coconut and coat the inside of the bundt pan with it. Shake out any excess if needed.

2: Bake The Pound Cake

1. Add the cake batter to the prepared pan.
2. Bake in the oven for 50-55 minutes or until a toothpick inserted comes out clean or with just a few crumbs. The cake should look golden brown.
3. Once baked, remove and let it cool for 15 minutes in the pan before inverting onto a wire rack to remove from the pan.
4. Let cool completely to room temperature before decorating.

3: Make Coconut Glaze

1. Whisk the confectioner’s sugar, 2 tablespoons of milk, and coconut extract together slowly in the mixing bowl. You can add the remaining milk if needed.
2. Pour the glaze over the cooled cake and top with more shredded coconut (or toasted coconut). You can first pour half of the glaze, let it set up, and then pour the remaining glaze.
3. Serve this delicious pound cake with a cup of milk or coffee.

Storage

Let the cake cool before storing. This coconut pound cake tastes even better the following day!

Store coconut pound cake wrapped tightly with aluminum foil or plastic wrap or in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

You can freeze the whole pound cake or individual slices, tightly wrapped in plastic wrap and foil, for up to 2-3 months. I recommend freezing unglazed cake.

Substitutions & Variations

• Add a tropical twist with crushed pineapples, lemon zest, and rum extract. Fold them into the wet batter and they will make really nice moist crumbs.
• If you want a chewier texture, use desiccated coconut instead of shredded coconut.
• Use full-fat coconut milk to add moisture to the cake batter. Go with unsweetened coconut milk as the cake itself is quite sweet. When adding coconut milk, use a mixer at low speed.
• Add cream cheese. Beaten cream cheese adds fluffy texture, and makes extra moist and rich cake batter.
• Fold in white or semisweet chocolate chips.
• Add chopped nuts – almonds pair especially well with coconut.
• Add vanilla extract to bring all the flavors together.
• Decorate with fresh berries, whipped cream, and more toasted shredded coconut. To make toasted coconut, simply lay out the coconut on the baking sheet and bake for 5 minutes.
• If you skip the coconut glaze, dust the cooled cake with icing sugar or powdered sugar. You can also make any other glaze (vanilla or lemon).

Popular Questions

What Is The Secret To Super Moist Cake?

Creamy coconut milk, oil, and butter make an amazingly moist coconut pound cake. Pineapple, fresh shredded coconut, and regular milk will also help to keep the cake moist and tender.

Is It Better To Bake A Pound Cake At 325 Or 350?

The right oven temperature is important to not overbake and burn the cake. It is best to bake pound cake in a bundt pan at 325°F for 55 to 60 minutes. You can start baking at 350F and lower the temperature if the cake starts to brown too fast.

How To Enhance Coconut Flavor?

Add coconut extract, and more shredded coconut, and use coconut milk to achieve a strong coconut taste in the cake. 

If you love this cake recipe, you’re going to love these other bundt cake recipes too. Please click each link below to find the easy, printable recipe!

More Coconut Recipes

Coconut Poke Cake

Coconut Cream Pie

Easter Egg Coconut Cheesecake

Coconut Bread Recipe

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