Coconut Pound Cake — a tender, buttery bundt cake flecked with shredded coconut and kissed by warm coconut aroma. The moment it comes out of the oven you’ll notice the heady scent of toasted butter and coconut rising like a warm invitation. The crumb is dense but not heavy—moist, with a slight chew from shredded coconut and a melt-in-your-mouth richness from coconut cream and butter. A slice gives you a soft edge, a lightly caramelized crust, and a lingering coconut finish that feels like sunshine in dessert form.
This cake is perfect for slow weekend breakfasts with coffee, for bringing to potlucks where you want something nostalgic but elevated, or as a simple show-stopping dessert during holiday gatherings. If you enjoy coconut in many forms, you might also like my take on coconut flour pancakes for a complementary breakfast idea.
Dish Snapshot
- Prep time: 20 minutes
- Cook time: 60–70 minutes
- Total time: 1 hour 20–90 minutes (including cooling)
- Servings: 12 slices (standard bundt pan)
- Difficulty: Easy–Intermediate (basic mixing and batter handling)
Nutrition Highlights
Nutritional values are approximate and were calculated using USDA FoodData Central values for the ingredients. Use these as a guideline—exact numbers will vary by ingredient brands, precise cup weights, and serving size.
Estimated nutrition per serving (1 of 12):
- Calories: ~515 kcal
- Protein: ~6 g
- Carbohydrates: ~59 g
- Sugars: ~36 g
- Fiber: ~2–3 g
- Total fat: ~28 g
- Saturated fat: ~18–19 g
- Sodium: ~150–220 mg
Notes on health context:
- This cake is rich in saturated fat due to butter and coconut; if you have dietary restrictions or cardiovascular concerns, consult guidance from medical sources such as the Mayo Clinic and discuss portion sizes with your healthcare provider.
- For lighter alternatives, see the Variations section below.
Why You’ll Love It
- Aroma & Taste: The first bite is all about warm, toasty coconut and butter-balanced sweetness. The coconut extract gives a fresh coconut scent without tasting artificial when used sparingly.
- Texture: Dense yet tender crumb with little pockets of shredded coconut for chew—classic pound cake comfort with tropical personality.
- Memories & Gatherings: This cake hits that nostalgic note—perfect for family brunches, afternoon tea, or bringing to celebrations where everyone wants a familiar treat with an island twist.
- Versatility: Serve it plain, with a drizzle, or layered with fruit and cream for dessert—simple enough for weekday indulgence and special enough for company.
How to Make Coconut Pound Cake
Ingredients
- 1 cup unsalted butter, softened (227 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut cream (240 ml)
- 1 cup shredded coconut (unsweetened preferred; about 80 g)
Optional ingredients and substitutions:
- Optional glaze: 1 cup powdered sugar + 2–3 tablespoons coconut cream (thin to desired consistency)
- For extra coconut flavor: 1–2 tablespoons sweetened shredded coconut for topping (toast lightly)
- Dairy-free/vegan: substitute butter with 1 cup vegan butter, eggs with 4 flax eggs (4 tbsp ground flax + 12 tbsp water, chilled), and use full-fat coconut milk or coconut cream as listed.
- Gluten-free: replace all-purpose flour with an equal-weight gluten-free 1:1 baking flour blend that contains xanthan gum.
Method & Process
- Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly, or spray with nonstick baking spray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (2–3 minutes with an electric mixer).
- Add the eggs one at a time, beating briefly after each until incorporated. Stir in vanilla and coconut extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and the coconut cream to the butter mixture: begin and end with the dry ingredients. Mix just until combined—do not overmix.
- Gently fold in the shredded coconut with a spatula until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing or slicing.
Practical tips:
- Avoid overmixing once you add flour—the gluten develops quickly and can make the cake tough.
- If the top is browning too fast, tent with foil for the last 15–20 minutes of baking.
- Let the cake cool enough so a glaze won’t run off; for a shiny glaze, pour while slightly warm and allow it to set.
Best Pairings
- Plain or toasted: A plain slice is excellent with morning coffee; toast a slice and add a pat of butter for a cozy variation.
- With dairy: Serve with a dollop of lightly sweetened whipped cream or a spoonful of mascarpone.
- Fruity: Fresh pineapple, mango, or berries cut the richness and add brightness.
- Afternoon tea/coffee: The gentle sweetness pairs beautifully with black tea, coconut coffee, or even a spicy chai.
- Dessert styling: Layer with coconut cream and fresh fruit for a trifle, or serve with a scoop of vanilla gelato.
- For a dessert board, consider small slices alongside lemon bars and nuts for contrast—pairing ideas also include my easy coconut cheesecake bars for a tropical dessert duo: coconut milk cheesecake bars.
Storage Instructions
- Room temperature: Store the cooled cake, covered tightly with plastic wrap or in an airtight cake container, for up to 2–3 days.
- Refrigeration: If you’ve glazed or frosted the cake, refrigerate in an airtight container for up to 5–7 days. Bring to room temperature before serving for best flavor.
- Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2–3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Pro Tips & Tricks
- Room temperature ingredients: Ensure butter and eggs are at room temperature so they emulsify properly and create a smooth, aerated batter.
- Measure by weight: For consistent results, weigh flour rather than scooping by cup—scooping can pack flour and lead to a dense cake.
- Coconut texture: For more bite, use a portion of unsweetened shredded coconut; for a softer crumb, use fine desiccated coconut or pulse shredded coconut briefly in a food processor.
- Doneness cues: Besides the toothpick test, the cake should pull away slightly from the pan’s edges and the top should spring back when gently pressed.
- Bundt pan care: Grease thoroughly, paying special attention to crevices. A pastry brush and a dusting of flour helps the cake release cleanly.
Creative Twists
- Coconut Glaze & Lime: Add a bright glaze using powdered sugar and lime juice instead of coconut cream for a citrusy contrast.
- Chocolate-Coconut: Fold 1/2 cup mini chocolate chips into the batter for a classic pairing. Alternatively, drizzle melted dark chocolate over the cooled cake.
- Tropical Upscale: Fold in 1/2 cup finely chopped dried pineapple or mango, rehydrate slightly if very dry.
- Vegan version: Use vegan butter, flax eggs, and ensure shredded coconut is unsweetened; bake a little longer if needed and test for doneness.
- Lower-sugar option: Reduce sugar to 1 1/2 cups and add 2–3 tablespoons maple syrup for moisture; expect a denser, less-sweet cake.
Frequently Asked Questions
Q: Can I make this in a loaf pan instead of a bundt?
A: Yes—use two 9×5 loaf pans and reduce baking time to about 50–60 minutes; start checking at 45 minutes.
Q: My cake is wet in the center but tester is nearly clean—what happened?
A: It may need more time; ovens vary. Continue baking in 5–10 minute increments. If the crust is browning too quickly, tent with foil.
Q: How can I make this cake less rich?
A: Replace half the butter with plain Greek yogurt (room temperature) and reduce sugar slightly; texture will be a touch more tender and less fatty.
Q: Will the cake stay moist if I freeze it?
A: Yes—wrap slices tightly before freezing to preserve moisture. Thaw in the fridge then bring to room temp before serving.
Conclusion
This coconut pound cake balances comforting pound cake richness with bright coconut character—an easy recipe that rewards patience with a moist, aromatic cake that’s perfect for coffee, potlucks, or holiday dessert tables. If you want to compare other beloved takes and glazing ideas, see this tested recipe for a MOIST, FLUFFY + Coconut Glaze, and for a classic Southern perspective try The Best Southern Coconut Pound Cake. Bake a slice, share a photo, and tell me how you served it—the best recipes are the ones that become part of someone else’s story.
Print
Coconut Pound Cake
- Total Time: 90
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A tender, buttery bundt cake flecked with shredded coconut that offers a warm aroma and a melt-in-your-mouth richness.
Ingredients
- 1 cup unsalted butter, softened (227 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut cream (240 ml)
- 1 cup shredded coconut (unsweetened preferred; about 80 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- Cream together the softened butter and sugar until light and fluffy (2–3 minutes).
- Add the eggs one at a time, beating briefly after each addition. Stir in vanilla and coconut extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and coconut cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
For lighter alternatives, consider reducing sugar or substituting butter. Best served with coffee or as a dessert at gatherings.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 36g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
