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
- 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.
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!
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
- 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.
- 1½ cups icing / powdered sugar
- 3 – 4 tablespoons whole / whipping cream
- 1 teaspoon vanilla
- ¼-½ cup flaked coconut
- 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!
- 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.
Updated from June 30, 2017.