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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.


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  1. Cathy says

    Ooohhh my goodness gracious! This is absolute deliciousness! We are a family of foodies who are accustomed to great tasting well prepared dishes. We all agree that your recipe has passed our test with an A+! Thanks for sharing!5 stars

  2. Nicki cornett says

    No doubt, the best pound cake I have ever eaten. My mother used to make a coconut layer cake for Christmas every year which the whole family enjoyed, but I really prefer this recipe. I am 77 yrs old, believe me, I have tasted a lot of cakes. Thanks for sharing.

  3. DeNece says

    Saturday, Oct 12th was my 56th birthday, and while it was a lovely day, I missed having a birthday cake. Yesterday, I decided to make myself one and stumbled on this recipe after deciding I wanted a coconut cake.

    Something has to be phenomenal for me to leave a review so, can I just say that this was the most delicious and tender and moist cake I have EVER made! EVER! I didn’t
    make the glaze, nor any glaze, as I felt it would be sweet enough on its own, and I’m not a fan of frosting/glaze
    anyway. Trust me when I say it doesn’t need it! The only
    thing that might have made it better (if even possible)
    would have been a dollop of fresh whipped cream and
    some berries. Also, the grocery store only had ”imitation coconut flavoring”, and not “extract”, so I’m very excited to try it again with the real stuff!

    I will take it to work tomorrow as I fear that if it’s not out of my house I will eat the entire cake!!

    This recipe is going to be kept VERY handy for any event that I may need to bring a dish to…. I CANNOT WAIT to make it for the holidays! Thank you for sharing such a phenomenal recipe! I LOVE IT!5 stars

      • DeNece says

        Thank you, so much, Mary… I’m actually making this again, right now, for Thanksgiving today at my mom’s house… Sure hope it doesn’t upstage the pumpkin pie! 😉5 stars

  4. Joanna Lau says

    I made this on a flat pan because I didn’t have a Bundt pan and my husband and his whole office gave kudos to the chef. Thank you!! I read some comments and I agree that this can be made with less sugar and with it without frosting. I also didn’t have milk handy so I used Cinnabon creamer (so maybe that’s why I can do with less sugar). My husband said this is his favorite cake now!

  5. Thom says

    Two questions:

    1. Ingredients: Did you use sweetened or unsweetened shredded coconut?

    2. Technique: You day to beat the butter and sugar until fluffy crumbs form. When making a cake I usually cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 5-6 minutes, at which time it’s a light yellow and fluffy but not “crumbs.” Why is your technique different? What difference does it make in the texture of the cake?


    • Mary Younkin says

      Hi Thom, I use sweetened coconut. All I can really say with regards to the method is that it works well as written. Feel free to stick with whatever method you prefer for cake baking. While I’ve never seen the need to cream the butter and sugar for this cake for that long, it’s not likely to hurt anything. Happy baking!