Like to try a twist on the classic pound cake recipe? Well this Coconut Pound Cake is the perfect one, especially it’s topped with a creamy frosting! With added coconut flavor and shredded coconut for texture. It’s perfect for any occasion, from a summer BBQ to a winter holiday gathering.
My husband’s favourite anything would have to be coconut. He loves it fresh, in a Cake made in Ice Cream, or in two of his favorite Bar Cookies, these Coconut Jam Bars or these easy Pineapple Coconut Squares it really doesn’t matter.
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Ingredients to make a Coconut Pound Cake
- Sugar – granulated sugar
- Butter – softened good quality butter
- Flour – cake or pastry flour
- Baking soda
- Baking powder
- Salt – if you use unsalted butter then use a bit more salt
- Vanilla – vanilla extract or coconut extract
- Eggs – large room temperature eggs
- Buttermilk – homemade or store bought
- Flaked coconut – unsweetened shredded coconut
Vanilla Glaze
- Powdered sugar – also known as icing or confectioners’ sugar
- Vanilla – vanilla extract
- Cream – whole, heavy or whipping cream
- Coconut – unsweetened shredded coconut
How to Make Homemade Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How to make Homemade Buttermilk
For every cup of milk stir in 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes and it’s ready to use. You could also use coconut milk instead of regular milk, for a big coconut flavor!
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 with a hand beater or stand mixer and the flat beater attachment, cream the butter and sugar until light and fluffy, add the eggs one at a time and beat until smooth.
In a small bowl combine the buttermilk and vanilla or coconut extract.
Alternately add the buttermilk and flour mixture to creamed mixture and beat to combine. (start and end with flour mixture). Fold in the flaked coconut.
Pour into prepared pan and bake until toothpick comes out clean or with a few crumbs attached. Let it cool in the pan for 15 minutes then move to a wire rack to cool completely. Frost or dust with powdered sugar if desired.
Vanilla Glaze
In a small bowl combine icing sugar, cream and vanilla until creamy. Spread on cool cake and sprinkle with flaked coconut.
Why use room temperature ingredients?
Room temperature ingredients help to produce light tender baked good, in this case a cake. The ingredients will come together smoother with a lump free batter. Room temperature egg whites beat up fluffier. Using cold ingredients could deflate the stiff egg whites or solidify the butter.
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.
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!
FAQs
A pound cake was created in England in the 1700s. The original recipe called for one pound each of flour, sugar, butter, and eggs. The large amounts and no levelling made it a large, heavy cake that could easily feed big groups of people. Of course proportions changed over time to make the cake smaller and lighter, but the name remained the same.
Yes you can use a 10 inch bundt pan or tube pan if you prefer. A 9 inch loaf pan that is used in this recipe will hope 8 cups of batter. So be aware of that when you choose your pan.
If you prefer you could make a simple cream cheese frosting or even a dusting of powdered sugar would be delicious before serving.
How to Store a Pound Cake
The pound cake should be stored in an airtight container, it will keep for up to 1 day at room temperature. If it is glazed or frosted it is better to place it in the refrigerator, be sure to wrap it tightly with plastic wrap or foil, it will keep for up to one week in the fridge. Bring to room temperature before serving.
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.
The simplicity, versatility, and delicious taste are what makes this Coconut Pound Cake a favorite dessert for many. So why not try making one today and see for yourself how delicious it can be! Enjoy!
Frosted Coconut Pound Cake
Equipment
Ingredients
CAKE BATTER
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 3 cups cake/pastry flour *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla or coconut extract
- 4 large eggs (room temperature)
- 1 cup buttermilk** (room temperature)
- ¾ cup unsweetened 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
- 1½ cups icing / powdered sugar
- 3 – 4 tablespoons whole / whipping cream
- 1 teaspoon vanilla
- ¼-½ cup flaked coconut
Instructions
CAKE BATTER
- Pre-heat oven to 350°F (180°C), grease and flour a 9 x 5 inch (23 x 23 cm) loaf pan/ bundt pan or 9 inch cake pan.
- In a medium bowl whisk together the flour, baking soda, baking powder and salt.
- In a small bowl combine the buttermilk and vanilla or coconut extract.
- In a large bowl with a hand beater or stand mixer and the flat beater attachment, cream the butter and sugar until light and fluffy, approximately 2-3 minutes, add the eggs one at a time and beat until smooth.
- Alternately add the buttermilk and flour mixture to the creamed mixture and beat to combine. (start and end with flour mixture). Fold in the flaked coconut.
- Pour into prepared pan and bake for approximately 50-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan for 15-20 minutes then move to a wire rack to cool completely. Frost or dust with powdered sugar if desired. Enjoy!
VANILLA GLAZE
- In a small bowl combine icing sugar, cream and vanilla until creamy, if too thin add more sugar if too thick add more cream. Spread on cool cake and sprinkle with flaked coconut.
Notes
Nutrition
Updated from June 30, 2017.
Ann says
Hi Rosemary. I bought coconut milk for the recipe. Do I use it as is or do I turn it into buttermilk?
Rosemary says
Hi Ann, yes turn it into buttermilk. Let me know how it goes. Take care!
Ann says
I made the cake and it was delicious. I’m the only one in my family that likes coconut so I shared it with some friends. They all raved about it. Thanks for a great recipe.
Rosemary says
Hi Ann, thanks so much, glad everyone enjoyed it. Take care and have a wonderful Sunday!
Barbara Pennell says
This looks so good! I can’t wait to bake it. I love coconut. Thank you for all the fabulous recipes on this blog Rosemary!
Rosemary says
Hi Barbara, thanks so much, so glad you like the recipe. Take care and have a great weekend!
Deborah says
Oh gosh. Another great recipe here! The combination of ingredients will certainly give a fabulous flavour and great crumb! The cake looks so moreish too! Perfect in a loaf tin but I love to use my Bundt pans!!! They just give an added beauty to a cake!
Which size would you recommend? 10 cup or 12 cup and would it still require 50-60 minute bake time? Would the quantity of vanilla glaze still work when the cake is made in a bundt pan?
Excited to make! Top of baking list! Happy baking! Thank you for sharing Rosemary.
Rosemary says
Hi Deborah, thanks so much, I would recommend a 10 cup bundt pan. I would decrease the time to about 35-40, it may need more, so just check it. Let me know how it goes. Take care and have a great weekend.
Gail says
Do you suggest using sweetened or unsweetened coconut ?
Rosemary says
Hi Gail, I usually use unsweetened, I find sweetened a bit much with the sweetness of the cake and the frosting. Hope that helps.
Stephanie Scaturchio says
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.
Rosemary says
Hi Stephanie, thanks so much, so glad everyone enjoyed it. Take care.
Stefanie Scaturchio says
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!!
Rosemary says
Hi Stefanie, thanks so much, so glad everyone loved it. Happy New Year.
Stefanie Scaturchio says
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!
Rosemary says
Hi Stefanie, thanks so much and thanks for the tip. Have a great week.
Adriana M says
Do you think I could use sour cream instead of the buttermilk?
Rosemary says
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. 🙂
Adriana M says
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
Hi Adriana, thanks so much, so glad you enjoyed.
Katherine says
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!
Rosemary says
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. 🙂
Yolanda says
Can you make this in a bundt pan ?
Rosemary says
Hi Yolanda, yes you can make it in a bundt pan. I hope you like it.
Yolanda says
Don’t cake flour have baking soda and baking powder in it already ?
Rosemary says
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.
Georgette says
I made it out of this world. My only different thing was I toasted the coconut.
Rosemary says
Hi Georgette, so glad you enjoyed it, and good idea with the toasted coconut. Have a great week.
Katherine says
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
Rosemary says
Hi Katherine, thanks for catching that, I fixed it. Have a great weekend.