I don’t use the word “best” very often, but this cake? It is truly the BEST Coconut Pound Cake I have ever tasted! Oh my heavens. This cake. It is EVERYTHING I want in a coconut cake.
Dense enough to not fall apart when you slice it, tender and fluffy enough for the perfect crumb, sweet but not overly sweet, with just the right amount of coconut flavor in every bite.
I could quite possibly talk your ears off about how much I LOVE this Coconut Pound Cake. The crumb is spectacular, the crust has the perfect crunch, this beauty of a cake is drizzled with a sweet coconut icing, and topped with an extra sprinkling of coconut.
This cake has pretty much destroyed my self-control. I sliced it after dinner a few nights ago and then I could not stop slicing slivers to taste for the rest of the night.
This is going to be in my dessert line-up for both Thanksgiving and Christmas this year. I am beside myself thrilled with this cake.
Ingredients
- Cake Ingredients:
- 1 cup butter room temperature
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup shredded sweetened coconut
- Glaze Ingredients:
- 2 tablespoons butter melted
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon coconut extract
- Topping:
- 2/3 cup shredded sweetened coconut toasted
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
- To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
Notes
Evelyn Timmons says
I made this coconut pound cake and it was simply delicious I had to share with my neighbors and grand children I’ll be baking another in about a week Thanks for sharing
Mary Younkin says
I’m so glad that you enjoyed the cake, Evelyn!
Patsy says
I don’t have any coconut on hand and just wanted to make the cake. Can I add more flavoring and no icing?
Mary Younkin says
Unfortunately, I don’t think that will work very well, Patsy. You’ll get a coconut flavor with a bit more extract, but the cake definitely won’t be quite the same without the texture and added flavor of the actual coconut.
Sharon says
I’m going to say this cake was so OVERLY sweet that I just couldn’t eat more than the first slice, same for the others in my house. It ended up in the trash cause there was nothing I could turn it into.
Mary Younkin says
I’m sorry to hear that you didn’t enjoy it, Sharon. Apparently it’s not for everyone.
Nurse Toi says
Wow, well this was rude. Sharon, you can always decrease the sugar and sodium(salt) in any recipe. As they are truly only optional for taste.. Next time if you know you dont like things to overly sweet. Try this trick dear! 🙂
Suzanne says
Thank you for not requiring my information in order to print a recipe. The coconut pound cake sounds delicious plus I learned something – I need to get coconut extract – never knew it existed and I love coconut! BTW – great job on te site!
Mary Younkin says
I’m so glad that you like the recipes, Suzanne. Happy baking!
Glends says
Hi Mary, I like your take on using coconut milk with this recipe?! Also I read a reply that cake recipe is awfully sweet? Should I only use 2 cups of sugar will there be any other adjustment to recipe to get best results? Plan to bake cake soon, pls respond ASAP, thanks Glenda
Mary Younkin says
I like the recipe exactly as written, Glends. I have no idea how reducing the sugar might change the final result. It should work the same with coconut milk.
Joan Simpson says
I love this cake. It’s super moist and I make it all the time. I have made it with the icing and without for anyone who may feel it is too sweet, simply leave off the icing.
Mary Younkin says
I’m so glad that you love it, Joan!
Joan Simpson says
Yes, I just made one today again. I am taking this one to a family that is in bereavement. Homemade simply the best. Thank you again for sharing your recipe.
Mary Younkin says
I’m thrilled that you love the cake, Joan!
Nurse Toi says
This pound cake was truly tasty and delicious. A new household favorite! It does go great with a hot beverage of your choice. Thank you for sharing this recipe. 😀
Mary Younkin says
You are welcome!
Todd Hausman says
I made this and just made 1 adjustment. I used organic unsweetened coconut. Delicious!!
Mary Younkin says
I’m glad you liked it, Todd.