• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Creamy Vanilla Frosted Coconut Pound Cake

Creamy Vanilla Frosted Coconut Pound Cake

By: Rosemary Published: August 29, 2019 Updated on: March 4, 2020

Share

Share
Pin
Email
Jump to Recipe

Creamy Vanilla Frosted Coconut Pound Cake an Easy, Moist perfect anytime Sweet Loaf. A Creamy Vanilla Frosting with a sprinkling of grated coconut makes it the tastiest.

coconut pound cake on a white board

Table of Contents

  • Creamy Vanilla Frosted Coconut Pound Cake
  • What exactly is a Coconut?
  • How to make a Coconut Pound Cake
  • Coconut Pound Cake
  • What is a Pound Cake
  • How to Store a Pound Cake
  • How to Freeze a Pound Cake
      • Never Miss a Recipe!
  • More delicious Coconut Recipes to Enjoy!
  • Creamy Vanilla Frosted Coconut Pound Cake
    • Ingredients  1x2x3x
      • CAKE BATTER
      • * To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch, sift to combine.
      • ** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.
      • VANILLA GLAZE
    • Instructions 
      • CAKE BATTER
      • VANILLA GLAZE
    • Nutrition

Creamy Vanilla Frosted Coconut Pound Cake

My husband’s favourite anything would have to be Coconut. He loves it fresh, in a Cake or even made into Ice Cream, it doesn’t matter.

What exactly is a Coconut?

I have always wondered  what a coconut actually is. Is it a fruit, nut or seed? Technically it is a called a Drupe. A drupe is a fleshy fruit with thin skin and a middle stone containing the seed, for example a plum, cherry, almond, or olive.

coconut pound cake on a white paper

Although if you called it a fruit, seed or nut you wouldn’t be wrong, it is actually referred to as all these things.

When you go to the sea in Italy, fresh coconut is sold out of large plastic buckets filled with cold water. A couple of pieces for an euro. Delicious!

How to make a Coconut Pound Cake

  • In a medium bowl whisk together the flour, baking soda, baking powder and salt.
  • In a large bowl cream the butter and sugar until light and fluffy, add the eggs one at a time and beat until smooth.
  • Mix together the buttermilk and vanilla.
  • Alternately add the buttermilk and flour mixture to the creamed mixture and beat to combine.
  • Fold in the flaked coconut.
  • Pour into the prepared pan and bake.
  • Let cool completely before frosting.

Coconut Pound Cake

coconut pound cake slice on a white board

What is a Pound Cake

A pound cake is traditionally made with a pound each of flour, butter, eggs, and sugar and is denser and moister then a regular cake.

How to Store a Pound Cake

The pound cake should be stored in an airtight container, it will keep for up to three days at room temperature.

Or you can also wrap your the cake tightly with plastic wrap and refrigerate, it will keep for up to one week.

coconut pound cake on a white board with a slice cut

How to Freeze a Pound Cake

Freeze the cake tightly wrapped in plastic wrap and place in an airtight container or freezer bag, it will keep for up to six months in the freezer.

A frozen cake can either be thawed on the counter or in the fridge, remove from the freezer bag or container, but leave wrapped. Be sure to freeze the cake without the frosting.

I have actually made this pound cake a few times already it is so good. My eldest daughter came to visit as she had a stop over in Rome and like her father she is a lover of coconut.

So in their honour I went all out with the Coconut.

I mixed a good amount in the the batter and grated fresh coconut on top of the frosting. A simple easy to make Pound Cake that I hope you enjoy also.

a slice of coconut pound cake with vanilla frosting on a black board

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    More delicious Coconut Recipes to Enjoy!

    Easy Pineapple Coconut Squares

    Homemade Thai Coconut Chicken Soup

    Coconut Jam Squares

     

    a slice of coconut pound cake on a white board

    Creamy Vanilla Frosted Coconut Pound Cake

    Rosemary Molloy
    Coconut Pound Cake with a creamy Vanilla Frosting, an easy, simple sweet loaf recipe. The perfect dessert, snack or Breakfast treat. 
    5 from 10 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 25 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 servings
    Calories 544 kcal

    Ingredients
      

    CAKE BATTER

    • 2 cups sugar (400 grams)
    • 1 cup butter (softened) (225 grams)
    • 3 cups cake flour * (360 grams)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 4 large eggs (room temperature)
    • 1 cup buttermilk * (room temperature) (240 grams)
    • 3/4 cup flaked coconut

    * To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch, sift to combine.

      ** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.

        VANILLA GLAZE

        • 1 1/2 cups icing / powdered sugar (187.50 grams)
        • 3 - 4 tablespoons whole / whipping cream
        • 1 teaspoon vanilla
        • 1/4-1/2 cup flaked coconut

        Instructions
         

        CAKE BATTER

        • Pre-heat oven to 350°F (180°C), grease and flour a 9 x 5 inch (23cm x 23 cm) loaf pan/ bundt pan or 8 inch cake pan.
        • In a medium bowl whisk together flour, baking soda, baking powder and salt.
        • In a large bowl cream butter and sugar until light and fluffy, about 2-3 minutes, add eggs one at a time and beat until smooth.
        • Mix together the buttermilk and vanilla.
        • Alternately add the buttermilk and flour mixture to creamed mixture and beat to combine. (start and end with flour mixture).  Fold in 3/4 cup flaked coconut.
        • Pour into prepared pan and bake for approximately 50-60 minutes or until toothpick comes out clean.  Let cool completely before frosting. Enjoy!

        VANILLA GLAZE

        • In a small bowl combine icing sugar, cream and vanilla until creamy.  Spread on cool cake and sprinkle with flaked coconut.

        Nutrition

        Calories: 544kcalCarbohydrates: 74gProtein: 7gFat: 25gSaturated Fat: 16gCholesterol: 108mgSodium: 327mgPotassium: 148mgFiber: 2gSugar: 50gVitamin A: 690IUVitamin C: 1mgCalcium: 55mgIron: 1mg
        Keyword coconut pound cake, Pound Cake
        Tried this recipe?Let us know how it was!

        Updated from June 30, 2017.

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Cakes & Cupcakes, Desserts, fruit, Most Posts, Muffins & Sweet Breads

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Gail says

            August 2, 2021 at 2:13 pm

            Do you suggest using sweetened or unsweetened coconut ?

            Reply
            • Rosemary says

              August 2, 2021 at 4:48 pm

              Hi Gail, I usually use unsweetened, I find sweetened a bit much with the sweetness of the cake and the frosting. Hope that helps.

              Reply
          2. Stephanie Scaturchio says

            June 6, 2020 at 3:37 am

            5 stars
            I love this and so does everyone I bake it for. It is not a heavy loaf cake, but light and moist and always comes out perfect. If you like coconut, you will love this one! Thank you for another great recipe.

            Reply
            • Rosemary says

              June 6, 2020 at 10:50 pm

              Hi Stephanie, thanks so much, so glad everyone enjoyed it. Take care.

              Reply
          3. Stefanie Scaturchio says

            December 29, 2018 at 2:59 am

            5 stars
            I have already remarked on this cake, however, I made this cake for Christmas again and I can’t believe how good it is! everyone loved it as well!! Thanks for this recipe!!

            Reply
            • Rosemary says

              December 29, 2018 at 7:49 am

              Hi Stefanie, thanks so much, so glad everyone loved it. Happy New Year.

              Reply
          4. Stefanie Scaturchio says

            October 22, 2018 at 6:35 pm

            5 stars
            This coconut cake out very good, however, I suggest using parchment paper in your pans. I used two different loaf pans and they both stuck although I did grease and flour pans. Love your recipes!

            Reply
            • Rosemary says

              October 23, 2018 at 9:34 am

              Hi Stefanie, thanks so much and thanks for the tip. Have a great week.

              Reply
          5. Adriana M says

            February 25, 2018 at 10:21 pm

            Do you think I could use sour cream instead of the buttermilk?

            Reply
            • Rosemary says

              February 25, 2018 at 11:29 pm

              Hi Adriana yes you can, although you will have to thin it our with either water or milk ( I usually use milk), so for 1 cup buttermilk you would substitute with 3/4 cup sour cream and 1/4 cup or either water or milk. Hope that helps. Let me know how it goes. 🙂

              Reply
              • Adriana M says

                February 28, 2018 at 9:46 pm

                5 stars
                Thanks!! I baked it today. In a bundt cake pan. I used 3/4 cream and 1/4 milk just like you said. I just tasted it and it is amazing!!
                All the recipes I make from you come perfect!!
                Thanks a lot ?

              • Rosemary says

                March 1, 2018 at 7:32 am

                Hi Adriana, thanks so much, so glad you enjoyed.

          6. Katherine says

            January 31, 2018 at 4:47 pm

            5 stars
            Since there is plenty of batter and the cake is light and airy, would it work in a springform pan or as cupcakes?
            This is a really delicious cake! So good!

            Reply
            • Rosemary says

              January 31, 2018 at 5:01 pm

              Hi Katherine, thanks, glad you like it. Im sure it would work as a cake or even cupcakes. Give it a try and let me know. 🙂

              Reply
          7. Yolanda says

            October 23, 2017 at 1:07 am

            Can you make this in a bundt pan ?

            Reply
            • Rosemary says

              October 23, 2017 at 8:22 am

              Hi Yolanda, yes you can make it in a bundt pan. I hope you like it.

              Reply
          8. Yolanda says

            October 23, 2017 at 1:05 am

            Don’t cake flour have baking soda and baking powder in it already ?

            Reply
            • Rosemary says

              October 23, 2017 at 8:21 am

              Hi Yolanda, cake flour has baking corn starch in it not baking powder or soda. I think you may be thinking of self rising flour. Hope that helps. Have a great week.

              Reply
          9. Georgette says

            July 17, 2017 at 1:03 am

            5 stars
            I made it out of this world. My only different thing was I toasted the coconut.

            Reply
            • Rosemary says

              July 17, 2017 at 3:47 pm

              Hi Georgette, so glad you enjoyed it, and good idea with the toasted coconut. Have a great week.

              Reply
          10. Katherine says

            July 7, 2017 at 2:19 am

            I think the directions may be for the maple leaf cake instead of the coconut vanilla cake!?
            Are the directions for the coconut cake available? It sounds delicious.
            Katherine

            Reply
            • Rosemary says

              July 7, 2017 at 10:12 am

              Hi Katherine, thanks for catching that, I fixed it. Have a great weekend.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          Ricotta cake on a glass cake stand.

          Italian Lemon Ricotta Cake

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs