Coconut Pound Cake

This Coconut Pound Cake is rich, buttery, and loaded with sweet coconut flavor. Moist, tender, and topped with a light glaze, it’s the perfect dessert for coconut lovers!

Course Dessert

Cuisine American

Keyword bundt, coconut, pound cake

Prep Time 25

Cook Time 55

Idle 1 15

Total Time 2 35

Servings servings

Calories 387kcal

Equipment

bundt pan

Ingredients

Cake

2 cups butter unsalted
1 ½ cups granulated sugar
8 eggs
3 ¼ cups all-purpose flour
1 teaspoon salt
1 ¼ cups sweetened shredded coconut

Glaze: (optional)

1 ½ cups confectioner’s sugar
2 ½ tablespoons milk
½ teaspoon coconut extract
¼ cup shredded coconut

US Customary - Metric

Instructions

Cake

Preheat the oven to 325 degrees.
Heavily grease the bundt pan with shortening or baker’s release. Set aside.
Beat the butter and sugar together on medium speed until fluffy and the color of the butter has paled.
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.
Add the flour and salt - slowly mixing in until just combined. Don’t over-mix.
Fold in 1 cup of the shredded coconut.
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.
Add the cake batter to the prepared pan.
Bake in the oven for 50-55 minutes or until a toothpick is inserted and comes out clean. The cake should look golden brown.
Once baked - remove and let cool for 15 minutes in the pan before inverting onto a wire rack to remove from the pan.
Let cool to room temperature before decorating.

Glaze

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.
Pour the glaze over the cake and top with the remaining shredded coconut.

Notes

The mixture will look separated while adding the eggs, don’t worry the flour will bring everything together.

Nutrition