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.
Coconut Pound 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.
Coconut Pound Cake Ingredients
- butter
- sugar
- eggs
- coconut extract
- vanilla extract
- milk
- all-purpose flour
- baking powder
- kosher salt
- shredded sweetened 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 absolutely thrilled with this cake – can you tell?
Kitchen Tip: I use this (perfect every time!) bundt pan and this mixer to make this recipe.
I’m not typically an advocate for buying a slew of specialty ingredients, but the coconut extract is key to the lovely flavor in this cake.
And while I would not normally use an “imitation” vanilla extract, to my knowledge imitation coconut extract is the only available option and it works beautifully.
Favorite Coconut Desserts
If you have coconut lovers in your life, you’re going to want to save all of these recipes for future baking days.
Chewy coconut filling layered onto a buttery shortbread crust; Grandma’s Coconut Chews are so simple to make I have been making them since I was a child.
Is it a scone? Is it a cookie? Coconut Scone Cookies are the best of both worlds. This is a coconut cookie that comes together in an easy scone recipe. That makes this a bite-size scone “cookie” that no coconut lover will be able to resist.
Plenty of pecans fill these buttery brown sugar Coconut Blondies creating a hand-held dessert that makes a terrific snack or a company dessert when served warm and topped with cold ice cream.
Chewy Coconut Lover’s Oatmeal Cookies are the ultimate cookie for any coconut lover. These cookies are so chewy, so irresistible, I actually burned my mouth eating not one, but two cookies while they were still piping hot from the oven.
A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
The BEST Coconut Pound 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
- 2/3 cup shredded sweetened coconut, for topping toasted if desired
Instructions
Cake 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.
Glaze Instructions
- 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
Nutrition
{originally published 11/20/15 – recipe notes and photos updated 11/23/21}
Heather Berry says
Can this cake be made in a loaf pan?Also can you freeze this cake?
Mary says
It works fine in a loaf pan, you’ll want to watch it as it bakes and adjust the time accordingly for a different pan size. This does freeze nicely. I typically thaw either in the refrigerator or on the counter at room temperature.
Penny says
No exaggeration here. Everything you said about it is true. It is absolutely the best. I baked it exactly as directed and let it bake for 65 minutes. Perfection. I almost hesitated about making the frosting because my husband loves plain coconut pound cake, but I wanted to try it true to the recipe. It was worth it. This is our Easter Weekend Cake, but we might be naming it for every holiday from now on.
peggy says
can you use self rising flour
Deb says
I followed recipe to the letter, cooked for 65min. Looked perfect. I gotta say it didn’t have much flavor and didn’t taste coconut at all. I was so disappointed. That being said it didn’t last long at all
I don’t live at high elevations or anything, I didn’t substitute any of the ingredients. I wish I knew what went wrong. I’m going to give it another try though. Fingers crossed.
Mary says
That is absolutely bizarre. Did you use the coconut extract? Any chance the extract was old? I honestly don’t know if that would affect it, but this cake typically gets rave reviews and it is loaded with coconut flavor.
Irum says
Is there any gluten free option for this cake?
Sharonann Topasna-Lujan says
Can I use shredded coconut since I don’t have coconut extract?
Mary says
There is already shredded coconut in this recipe. The cake will still be tasty, but not nearly as coconut flavored without the extract.
Laurie says
Do I use sweetened or unsweetened coconut?
Mary says
You’ll need sweetened coconut for this recipe. Happy baking!
CLAUDIA DAVIS says
I made this tonight and it did not come out right. First it did not release well and what did, was undercooked and heavy. If Probably needed about 15 or more minutes on the bottom but looked golden on top and light brown on the edges. I followed everything to a T and my oven temps are correct.
Was so looking forward to this. 🙁 I wonder what happened.
Suzan says
I made this last night and it’s delicious. The only issue I had is mine developed a crunchy crust on top. I didn’t make the glaze because the cake by itself is good as is.
Martha says
I followed this recipe carefully,; but, after I took it out of the oven, let it rest for 15 minutes, the cake had sunk & crusty. Even though I had really buttered the pan & floured it.
Mary says
It’s possible that it hadn’t cooked through completely, as all ovens are a little different. Did you test with a toothpick for just crumbs at the center before removing it from the oven?
Rhonda says
My boyfriend and I buy a “signature coconut” cake from a local bakery and it is to die for!! Im hoping this recipe is just as good or even a close second. 😊Trying it tonight… will let you know tomorrow how it compares. 🤞
Beth says
Did you ever try this recipe? Just wondering if it was a good as you were hoping?
Mai says
This recipe is fantastic!! I am making it for the 2nd time right now. look no further it has tons of flavor it is moist n very delicous
Dawn says
This cake came out so good and moist. I’d like to cut the sugar a bit as it’s really very sweet. Any suggestions?
Mary says
I’m so glad you enjoyed the cake. You can certainly try reducing the sugar a bit, however, not having tested that myself I can’t say for certain how it might affect the end result.
Sue says
Hi did you use unsweetened coconut flakes?
Shrimpy says
Was looking for a recipe like this. I made this recently for the first time for a dinner party and it was a huge hit. People were having seconds and you don’t always see that! You have to use a minimum of a 10 cup bundt pan or it will overflow. I saw the comment by someone asking about cutting the sweetness. I think the sweetness (for me) was more about the glaze than the cake (which is to be expected for a powdered sugar glaze). So my trick is to add a pinch of salt and/or a squeeze of lemon juice to the glaze to cut the sweetness a bit. But, really, a truly BEST cake, as described. I will make this often. Many thanks – so happy to find this recipe.
Mary says
I am thrilled that you love the cake as much as I do!
Allison Adams says
I am going to try this cake, however, I was reading the comments about the “sweetness” of the cake. I am wondering, if people are using the sweeten coconut flakes instead of unsweetened coconut flakes or fresh shredded coconut. The recipe is not specify if the coconut should be sweeten or unsweetened, it only states “1 cup shredded coconut.” Most people tend to pick up Baker’s Sweetened Angel Flake Coconut.
As such, please advise if you are using fresh coconut (unsweetened) or sweetened coconut for this recipe.
Thank you.
Mary says
I use regular sweetened angel flake coconut. Personally, I don’t find it to be too sweet. It isn’t a cake I’d sit down and eat a large portion of though.
Mina says
Can I replace the butter with apple sauce ltp male less caloric
Mary says
I have no idea how that might work, as I haven’t tried that myself. If you do try it, let me know how it turns out for you, Mina.
Tracy C. says
I made this, but I had trouble with it coming out of the bundt pan in one piece. Yes, I greased and floured the pan. Yes, I let it cool for 15 minutes before removing it from the pan. It tastes delicious, but it’s not in good enough shape for the icing drizzle and toasted coconut.
Mary Younkin says
I’m sorry to hear that it stuck for you, Tracy. I’m glad you like the flavor though. I replaced my original bundt pan last year and haven’t had a cake stick since then. Is it possible that you are using an older pan?
SC says
Hi, Tracy C. Did you use salted butter? You must always use unsalted or your baked goods will stick.
Mary Younkin says
I’ve never heard that before, SC. I use salted butter in all of my baking recipes.
Phyllis says
My Bundt pan also sticks but solved by spraying with Pam Baking Spray that contains flour. It’s easier to get all the indents on a Bundt pan with a spray.
Missi Carrico says
I made this cake but the icing did harden and I thought it may stay soft like when you first put it on? Otherwise it is very good!
Mary Younkin says
The icing is supposed to firm up, Missi. I’m glad you like the cake!
Rosalinda Trevathan says
Thank you for your time and talented. I enjoy the food made from your recipes as does my family.
Mary Younkin says
I’m so glad you’re enjoying the recipes, Rosalinda.
Shawna says
I made this cake for Thanksgiving and there were only crumbs left, and they ate those as well. I’ve still been getting requests. I am making the cake right now for friends. Thanks for sharing.
Mary Younkin says
I’m so happy you like the cake as much as we do, Shawna!