I grew up loving a good Southern coconut layer cake, but this coconut pound cake hits different, boos. It has that classic dense crumb, plenty of coconut flavor from the pudding mix and coconut extract! I also added a touch of banana extract to this coconut pound cake batter because it really complements and amps up the coconut flavor. Don’t ask me why it works boos, but it does. Then I pour on a simple cream cheese coconut glaze and finish it with toasted coconut flakes. Get into it.
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How To Make Coconut Pound Cake
These step-by-step photos show how to make coconut pound cake with glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Coconut Pound Cake Recipe
1. Cream the butter and sugar
Beat them until pale and fluffy, then lower the speed and mix in the eggs one at a time, scraping the bowl as needed.
2. Add the remaining ingredients
Sift the cake flour, pudding mix, salt, and baking soda. Add them on low speed, then mix in the sour cream, milk, and both extracts just until combined.
3. Pour the coconut cake batter into the Bundt pan
Spread it evenly, and bake until golden and a toothpick comes out with a few moist crumbs.
4. Whisk together the coconut cream cheese frosting
Mix the cream cheese, powdered sugar, salt, milk, and extract until smooth and pourable.
5. Glaze and garnish your cooled cake
Drizzle the glaze over the cake, top with coconut flakes, and serve.
PRO TIP: Aim for a thick but pourable glaze. If it’s too runny, add more powdered sugar. If it’s too thick, add a splash of milk.
Full Coconut Pound Cake Recipe
Coconut Pound Cake Recipe
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Equipment
Ingredients
For the Coconut Pound Cake
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 1-3.4 ounce package coconut cream instant pudding mix
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- ¼ cup milk room temperature
- 1 tablespoon coconut extract
- 1 tablespoon banana extract
- 1 teaspoon vanilla extract
For the Cream Cheese Coconut Glaze
- 4 ounces cream cheese softened
- 1 1/4 cups powdered sugar
- Pinch fine sea salt
- 2 tablespoons milk
- 1 teaspoon coconut extract
- ¼ cup coconut flakes toasted, for garnish
Instructions
For the Cake
- Preheat oven to 325F. Place rack to middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
- In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
- Lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.
- Sift together cake flour, instant pudding mix, sea salt, and baking soda.
- Turn mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
- Lastly, add sour cream, milk, and extracts, and mix until just combined. Turn off mixer.
- Pour cake batter into prepared Bundt pan and spread evenly.
- Bake until golden brown and a toothpick inserted comes out with a few moist crumbs attached, about an hour and 20 minutes. Rotate cake halfway through baking.
- Cool in pan on wire rack for 20 minutes, then invert cake onto serving platter to continue cooling, for at least an hour before glazing and serving.
For the Glaze
- Mix cream cheese, powdered sugar, salt, milk, and extract until smooth.
- Pour over cooled cake. Sprinkle coconut flakes on top and serve.
Notes
How To Store
- Room Temp: Keep your coconut pound cake in an airtight container on the counter for 2 to 3 days. Make sure the glaze has fully set before you cover it so it doesn’t stick to the lid.
- Fridge: You can pop it in the fridge for up to a week.
- Freezer: Freeze the unglazed cake by wrapping it tightly in plastic wrap, then foil. It will keep for up to 3 months. Thaw it overnight in the fridge, bring it to room temp, and glaze it right before serving. You can freeze the glaze separately too and thaw it in the fridge when you’re ready to use it.
Nutrition
Recipe Tips
- Go easy on the mixing. When you add the dry ingredients, fold them in gently so your coconut bundt cake stays tender.
- Adjust your extracts as needed. Some brands are lighter, so add a little more if you want the coconut, vanilla, and banana flavors to pop.
- Tap the pan before baking. A few light taps on the counter release air bubbles and help the cake bake evenly.
- Let it cool all the way, boos. Don’t rush it or the glaze will slide right off.
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Recipe Help
You can, but the texture will shift a bit.
Make sure your baking soda is fresh because it’s doing the heavy lifting. Be gentle when mixing so you don’t knock out the air bubbles. And double check that your oven is fully preheated. I’ve rushed it before and ended up with a cake flatter than a pancake.
Y’all can use coconut milk instead of regular milk, add more coconut extract, or fold in some shredded coconut into the batter. Just be careful not to alter the wet to dry ingredient ratio too much!
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I’ve been craving a coconut cake lately and found this recipe… OMGoodness is it good! The cake was so moist it was delicious! Have sliced it up and put in the freezer to pull out whenever I need a little piece!
Thanks!!
That makes me so happy to hear. Coconut cake cravings are serious business, and I’m so glad this one hit the spot for you. Freezing slices for later is such a smart move too. Thank you so much for sharing.