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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/20/15 – recipe notes and photos updated 11/23/21}
Thanks so much! Can’t wait to try this.
I hope you love it as much as we do, Sharon!
Please tell me how to convert this Coconut Pound Cake recipe to Gluten-Free Coconut Pound Cake. I am desperate to make this cake!!!!! Many thanks
Unfortunately, I don’t have those measurements, Paulette. I’ve tested it a few different times and haven’t come up with a version that I truly love. As soon as I have it perfect though, I will add them.
I followed this recipe exactly. About 40 minutes into baking, I smelled something burning. The cake was running out of the pan onto my oven rack and bottom of oven. Of course I removed the cake and racks. I transferred the cake to my bottom oven at the same temperature. FINAL RESULT; 1/2 of the cake was gone and the other half seems to be undercooked . The crust from the overflow tasted ok, but I don’t understand why the cake overflowed in the pan. I’ve cooked dozens and dozens of pound cakes in this oven fir many years and have never had a situation like this.
I’ve never had or heard of a cake overflowing like that. I can only guess what happened. My initial thought is that the pan was smaller, but honestly, that sounds like a LOT of overflow for any cake recipe. How full was the pan when you placed it in the oven? I try never to fill more than half or 2/3 of a pan, but it sounds like you’ve been baking for years and wouldn’t have tried to bake it with too much batter in the pan.
I used self rising flour one time by mistake and mine done the same thing.
Loved this when I followed the recipe and now trying a keto diet. Wondering if you would know how to change things if I used coconut flour rather than all-purpose.
Tanja, I am not super familiar with all the requirements for keto and I would hate to steer you wrong! I would recommend google to help you find the best substitutions for keto as and you probably know you will have to just play with the recipe and tweak it from there to get it right for you. Good luck!
Hi Mary, I am still waiting for an update on a gluten-free Coconut Pound Cake. Can’t wait to hear from you!
Hi Paulette! Sorry for the delay. We actually have a GF version of this recipe here already. (I completely missed it last time you commented. Glad you checked back.) https://barefeetinthekitchen.com/coconut-pound-cake-recipe
To use that conversion here, you’ll just swap 1½ cups brown rice flour, ⅔ cup tapioca starch, ⅓ cup potato starch, and 1½ teaspoons xanthan gum for the all-purpose flour listed in the recipe card. I hope that helps!
She has already stated that she doesn’t have a conversion recipe she is happy with. Honestly because they just are good. Something just have to be the way they are supposed to be. Plus, I’ve tasted gluten free & im not a fan. I’d rather suffer a little for the real thing
I never leave comments on recipes, but I made this cake last week following your recipe to repeated rave reviews. Truly, it’s one of the most moist and delicious cakes that I’ve ever made. Thank you so much for a wonderful recipe.💖
I am honored you chose this one to comment on, Beverly. And delighted you loved the cake!
I’m getting ready to try this recipe. Coconut pound cake.
Can’t wait to hear how you like it, Karen.
My father-in-law has been asking for coconut pound cake for days now and I was so excited to try this recipe for him. It is super easy and I basically had all the ingredients already so this was a no brainer. I wish I could post a picture. When I say the cake came out perfect it is PERFECT! I can’t wait to give it to him tomorrow. I know for sure he is going to love it. Plus, my home smells divine. Thank you so much for this recipe 😘
That makes me so happy to hear Shanteese. He is going to love it!
Mary — can you use GF Flour in this?
Thanks!
Courtney, I have not tried it, but a good 1:1 flour should work fine.
I followed every instruction very carefully but my cake sank while in the oven the last five minutes. It had risen when I checked it 10 minutes before (45 minutes into baking). I am at a high altitude. Could that be a problem? Very disappointed.
Hi, Kathy! I’m not sure what might have gone wrong. The high altitude may have had something to do with it. Sorry this cake didn’t turn out well for you.
Delicious! Followed the recipe with no alterations. I will definitely will be saving this a go to.
I’m so glad you loved the cake, Tonya!
Made this cake for my best friends grandmother who is a excellent baker but has succumb to stomach cancer and hasn’t been able to cook or bake for the last couple of months I made this cake she loved it 🫶🏽
I’ve made this cake twice. It is always a huge hit. I wouldn’t use any other Coconut Poind Cake recipe!
YAY! I’m thrilled to hear it, Ava.
Hi Mary I wanna cry! As I was making this amazing cake I forgot to ad the 1/2 cup of milk So I added it at the end…My cake totally sunk in the middle…boohoo. Also I am high altitude could that also have been a factor?
I LOVE COCONUT AS MUCH AS YOU!!! This was supposed to go to a bbq Tomorrow.
Thanks for any help Susan
Unfortunately, the order of ingredients can be a difference, as can the altitude. I’m not an expert at high altitude baking, but my guess is that you needed a bit more flour. This might prove helpful too: https://blog.wilton.com/high-altitude-baking/
Hi Again Mary… Can I make this in a 9×5 bread pan?
Thank you Susan
Sure, but I would either reduce the recipe by half or use two pans.
Why is the milk crossed out
When you’re scrolling over the ingredient list, you can check the boxes. I’m guessing you did that accidentally. (Not entirely sure why that’s a feature, but it’s there.) If you uncheck it, it will return it to normal appearance.
When you bake cake do you set your oven on regular bake not convect
I bake on regular heat, Fannie.
our ducks went into overdrive so decided to whip up this cake with my excess eggs.
I did cut back the sugar to 2 cups (might even go down to 1 1/2 next time. Mine got stuck and looked super sad coming out of the pan but that being said – the flavor was very good! I skipped the glaze for obvious reasons but I liked it that way so won’t bother making it next time either.
I’m so glad you like the cake!
Can I used coconut milk instead
Sure, that should work fine.
I’ve used this recipe on many occasions now and it’s become a family favorite. I don’t change anything and it always comes out perfectly. Thank you so much!
I’m thrilled to hear it’s a favorite!
far more good taste of a cake withglaze of coconut than I expect on a birthday 78 years young great recipe of dessert my son over 43 years made beautiful for me
Happy birthday!! I’m thrilled you love the cake.