Coconut Pound Cake: A Moist and Flavorful Classic Recipe
A tender loaf bursting with tropical richness under a creamy, snow-white topping.
If you crave a rich, buttery cake loaded with coconut inside and out, look no further than this coconut pound cake. With its tender crumb, delicate coconut aroma, and a billowy glaze topped with sweet coconut flakes, it’s guaranteed to become a favorite for brunch, afternoon coffee, or dessert. This recipe is straightforward but rewarding, ensuring that bakers of any skill level achieve picture-perfect results every time.
Why You’ll Love This Coconut Pound Cake
- Incredibly moist thanks to a blend of butter and sour cream.
- Intense coconut flavor from both coconut extract and sweetened shredded coconut.
- Easy to prepare with pantry-friendly ingredients and simple steps.
- Showstopping appearance thanks to its robust glaze and snowy coconut coating.
- Perfect for any occasion: brunch, potlucks, holidays, or just because.
Ingredients
For the Cake
- 12 tablespoons salted butter, at room temperature (plus more for greasing the pan)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons coconut extract
- 2 1/2 cups sweetened shredded coconut
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons salted butter, melted
- 3 tablespoons milk (plus more as needed)
- 1 teaspoon coconut extract
Step-by-Step Directions
Prep the Pan and Oven
Preheat the oven to 350ºF (175ºC). Generously butter a 9-by-5-inch loaf pan. For guaranteed easy removal, line it with parchment paper so that an overhang remains on both long sides.Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Cream the Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed, scraping down the sides as needed. Continue beating until the mixture is light and fluffy, about 3 minutes.Add Eggs and Flavorings
Lower the mixer speed to add eggs one at a time, blending well between each addition. Add the sour cream and coconut extract, mixing at low speed just until smooth.Combine with Dry Ingredients
Add the dry mixture to the wet mixture, stirring on low just until no streaks of flour remain. Fold in 1 cup of the shredded coconut for a tender, coconut-studded crumb.Fill the Pan and Bake
Transfer the batter to your prepared loaf pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center emerges clean.Cool
Remove the cake to a wire rack; allow it to cool in the pan for 10 minutes before using the parchment overhang to lift it out. Let it cool completely on the rack (about 1 hour) before glazing.
Making the Coconut Glaze
- In a medium bowl, whisk together the powdered sugar, melted butter, milk, and coconut extract. Adjust the thickness by adding milk a teaspoon at a time until the glaze is spreadable yet thick.
- Spread the glaze generously over the fully cooled cake, allowing it to drizzle down the sides.
- Press the remaining 1 1/2 cups shredded coconut onto the top and sides. Let stand for at least 30 minutes while the glaze sets before slicing.
Expert Tips for Perfect Coconut Pound Cake
- Ingredient temperature matters: Room temperature eggs, butter, and sour cream incorporate more easily and help create an even crumb.
- Coconut extract is essential: It intensifies the coconut flavor far more effectively than vanilla or almond extract alone.
- Do not overmix after adding dry ingredients; this keeps the crumb tender and prevents toughness.
- Parchment overhang makes removing your loaf neat and effortless.
- Generous coconut topping adds texture, flavor, and an impressive bakery-style appearance.
Serving Suggestions
- Serve thick or thin slices on a platter with fresh berries for contrast.
- Pair with tea, coffee, or a cold glass of milk for a comforting treat.
- Add a scoop of vanilla or coconut ice cream for an indulgent dessert course.
- Garnish plates with extra coconut flakes or a sprinkle of toasted coconut for color and flavor.
Storage and Make-Ahead Tips
- Room Temperature: Wrap the cake tightly; it will keep for up to 3 days on the counter.
- Refrigerator: Stays fresh for up to 5 days. Allow slices to come to room temperature before enjoying for the best texture and flavor.
- Freezer: For longer storage, freeze the cake (whole or in slices) tightly wrapped for up to 3 months. Thaw overnight in the fridge or at room temperature.
What others are reading
Recipe Variations
- Lemon Coconut: Stir in 1 tablespoon fresh lemon zest with the wet ingredients for a citrusy twist.
- Chocolate Drizzle: Substitute half the glaze for melted dark or white chocolate for an extra layer of decadence.
- Nutty Addition: Fold in 1/2 cup chopped toasted macadamia nuts or pecans with the coconut for additional crunch.
- Bundt Cake Version: Double the recipe and bake in a generously greased 10-cup Bundt pan for roughly the same time.
Ingredient Table
| Ingredient | Quantity | Use |
|---|---|---|
| Salted butter | 12 tbsp (for cake), 2 tbsp (for glaze) | Moisture, flavor, fat |
| All-purpose flour | 1 1/2 cups | Structure, crumb |
| Baking powder | 1 tsp | Leavening |
| Baking soda | 1/4 tsp | Leavening |
| Kosher salt | 1/4 tsp | Flavor balancer |
| Granulated sugar | 1 cup | Sweetness |
| Eggs | 3 large | Binding, richness |
| Sour cream | 1/2 cup | Tenderness, moisture |
| Coconut extract | 2 tsp (cake), 1 tsp (glaze) | Flavor enhancer |
| Sweetened shredded coconut | 2 1/2 cups | Flavor, texture |
| Powdered sugar | 2 cups | Glaze base |
| Milk | 3 tbsp (glaze), more if needed | Glaze texture |
Frequently Asked Questions (FAQs)
Q: Can I use unsweetened shredded coconut?
A: Yes, but the final cake will be slightly less sweet and the topping may have a bit less chew. You may want to increase the sugar slightly to compensate.
Q: What if I don’t have coconut extract?
A: For the signature coconut flavor, extract is highly recommended. If you must substitute, a teaspoon of vanilla or almond extract will add richness, but the cake won’t have as distinct a coconut taste.
Q: How do I toast the shredded coconut for topping?
A: Spread coconut flakes on a baking sheet and bake at 325ºF for 5–7 minutes, stirring once, until lightly golden and fragrant. Let cool before using.
Q: Can I make this cake gluten-free?
A: You may substitute a gluten-free all-purpose blend for the flour. Check the consistency of your batter, as you may need a touch more liquid.
Q: My cake turned out dry—what went wrong?
- It may have been overbaked. Always check for doneness around the 1-hour mark.
- Overmixing after adding flour leads to a tough crumb.
- Incorrect ingredient ratios (ensure you measure flour by spooning it into the cup, not scooping directly).
Baking Success: Final Thoughts
This coconut pound cake delivers everything a home baker could want: simplicity, showstopping flavor, and reliable results. Whether you’re crafting it for an event or a cozy weekend treat, the combination of tender cake, creamy glaze, and generous coconut topping will keep everyone coming back for another slice.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65638695/coconut-pound-cake-recipe/
- https://barefeetinthekitchen.com/best-coconut-pound-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11477/perfect-pound-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41410556/bundt-cake-recipes/
- https://www.youtube.com/watch?v=vhAngYT42WY
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