This Coconut Pound Cake is wonderfully moist, full of coconut flavor, and simple to prepare.
We’ve added many pound cake recipes to our collection over the years, and this coconut pound cake has quickly become a favorite.
In this recipe, coconut is folded into the batter so every slice delivers a consistent coconut taste. It’s a reliable, year-round recipe—quick, easy, and delicious. Consider pairing it with other fruity cakes from our collection for variety.
Table of Contents
How to Make Coconut Pound Cake
Below is a concise overview of the method. The full printable recipe follows.
Pan fill note: Avoid overfilling. If using a smaller bundt pan, leave at least 1½ inches between the batter and the rim.
Easy Coconut Glaze
Glazing is optional but quick glazes enhance flavor and presentation. For a simple coconut glaze combine sifted confectioners’ sugar with coconut extract and a little milk until you reach the desired consistency.
Start with 2 tablespoons of milk and add up to 3 tablespoons if needed. Thinner glazes will be more transparent and runnier; thicker glazes will sit more on the cake. The glaze tastes very sweet by itself but balances perfectly when drizzled over the cake.
Adding the Glaze to the Pound Cake
Allow the cake to cool slightly before glazing. For control, place the glaze in a disposable piping bag with the tip snipped off and drizzle over the cake, or use a spoon to drizzle.
As an optional finishing touch, sprinkle sweetened flaked coconut over the top for decoration. This is purely decorative since the cake itself already has plenty of coconut flavor.
Recipe FAQs
This coconut pound cake can be stored at room temperature for 2–3 days under a cake dome or in an airtight container. After that, refrigerate for freshness. Chilled cake will become firmer due to the butter, so allow it to come to room temperature before serving for the best texture.
Yes. Cool the cake until slightly warm, place it on a foil-wrapped cake board for support, and wrap tightly in plastic wrap and foil. It will keep in the freezer for up to three months. To thaw, move the wrapped cake to the refrigerator the day before serving, then bring to room temperature as needed.
Sweetened flaked coconut tends to be softer and moister than unsweetened coconut, which can be drier and chewier. Frozen grated coconut that has been thawed is also moist and works well in this recipe.
Other Favorite Pound Cakes
We’ve developed many pound cake recipes. Popular choices to try next include Lemon Pound Cake, Lemon Blueberry Pound Cake, Rainbow Pound Cake, and Sour Cream Pound Cake.
- Classic Pound Cake
- Double Chocolate Pound Cake
- Red Velvet Marble Pound Cake
- Cherry Almond Pound Cake
Lemon Blueberry Pound Cake-
Lemon Pound Cake
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Sour Cream Pound Cake
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Strawberry Pound Cake
Coconut Cakes and Fillings
If you love coconut desserts, explore additional coconut cake recipes and fillings. A coconut bundt cake offers a lighter texture compared with pound cake, and other favorites include coconut layer cakes, Piña Colada Cake, lemon coconut cakes, coconut cupcakes, and coconut fillings.
- White Chocolate Coconut Cake
- Coconut Lime Cake
- Coconut Cream Cheese Frosting
- Chocolate Coconut Cake
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Coconut Velvet Cake
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Carrot Cake Recipe
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Italian Cream Cake (Scratch Recipe)
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Coconut Cream Cake
Have you made this? We’d love for you to leave a rating, comment, and photo if you try the recipe. Your feedback is appreciated!
Coconut Pound Cake
Ingredients
For the Cake
- 3 sticks unsalted butter, softened (339 g)
- 3 cups sugar (600 g)
- 5 large eggs, room temperature
- 3 cups all-purpose flour (375 g)
- 1/2 teaspoon salt (3 g)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon vanilla extract (2 g)
- 1 1/2 teaspoons coconut extract (6 g)
- 1 cup milk (242 g)
- One 6-ounce (170 g) package frozen grated coconut, thawed (or 2 cups sweetened flaked coconut)
For the Coconut Glaze
- 2 cups confectioners’ sugar, sifted
- 2–3 tablespoons milk (start with 2 and add as needed)
- 1 teaspoon coconut extract
Instructions
- Lower the oven rack to the next-to-lowest position and preheat the oven to 325°F (163°C). Grease and flour a 10-cup bundt or tube pan.
- Whisk together the flour, salt, and baking powder; set aside.
- Beat the butter until smooth, then gradually add the sugar and beat on medium speed 3–5 minutes until light and fluffy.
- Add the eggs one at a time, beating after each addition until the yolk color is fully incorporated. Scrape the bowl as needed.
- Add the vanilla and coconut extracts to the milk.
- Add the flour mixture alternately with the milk, beginning and ending with the flour mixture, mixing at low speed until blended after each addition.
- Gently stir in the thawed coconut.
- Spoon the batter into the prepared pan. Bake at 325°F. Baking time varies by pan and oven—our cake took about 1 hour 30 minutes. Begin checking at about 70 minutes. Cover loosely with foil if the cake becomes too brown.
- The cake is done when a skewer inserted in the center comes out clean or with a few crumbs. Cool on a wire rack for 10 minutes, then remove from the pan.
Coconut Glaze
- Combine the sifted confectioners’ sugar, coconut extract, and milk until you reach the desired consistency.
- Transfer the glaze to a piping bag with the tip snipped off or use a spoon to drizzle over the cake.
- Optional: Sprinkle sweetened flaked coconut on top for decoration.
Notes
This recipe yields about 8 cups of batter.
Frozen grated coconut (thawed) or sweetened flaked coconut may be used. Bakers Angel Flake coconut has worked well in testing.