Coconut Pound Cake 🥥
Rich, buttery, and packed with coconut flavor, this coconut pound cake is moist inside with a tender crumb and lightly crisp exterior.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but boosts flavor)
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (full-fat for best texture)
- 1 cup sweetened shredded coconut
Optional Coconut Glaze
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
- ½ tsp coconut extract
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan (or bundt pan).
2. Cream Butter & Sugar
- Beat butter and sugar together until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and coconut extract.
3. Mix Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
4. Combine
- Add dry ingredients to the butter mixture alternately with coconut milk (begin and end with flour).
- Fold in shredded coconut gently.
5. Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10–15 minutes, then transfer to a wire rack.
6. Glaze (Optional)
- Whisk powdered sugar, coconut milk, and extract until smooth.
- Drizzle over cooled cake.
- Sprinkle extra shredded coconut on top if desired.
Tips for Best Results
- Use room temperature ingredients for a smooth batter.
- Don’t overmix once flour is added.
- For extra coconut flavor, toast the shredded coconut before folding it in.
- This cake tastes even better the next day as flavors deepen.
If you’d like, I can also give you a Southern-style ultra-buttery version, a bundt pan presentation version, or a lighter coconut loaf variation.
