Coconut Pound Cake

This Coconut Pound Cake is bound to become a new favorite! I’ve gotta be honest, calling it just “good” would be an understatement. Every single bite of this is bursting with that island-style, coconutty amazingness, and honey, it’s as moist as a pound cake could ever be. And the real tea? It’s a breeze to make. Just one bowl for the batter, and before you know it, you’ve got yourself a coconut bundt cake that’s perfect for any vibe – sunny summer picnics, chill spring days, autumn get-togethers, or even those snug winter moments. I’m whipping this up all year round, y’all!

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We’re all here for a bomb bundt cake, right? Its dense, rich vibe is just next level. But this coconut pound cake? Oh, it’s a game changer. It’s rocking that classic dense and rich pound cake feel, but with this light, soft crumb that you just can’t say no to. And, okay, let’s talk about that cream cheese coconut glaze, y’all. With a little sprinkle of toasted coconut flakes on top? It’s like the cherry on top that just brings it all home in the most gorgeous way. Trust me, if you liked my coconut cake recipe or even this fun Pineapple Coconut Cake, you’ll absolutely LOVE this old-fashioned coconut bundt cake recipe!!

The Heart & Soul Of This Coconut Bundt Cake

Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Coconut and Vanilla
Skill Level: Beginner

Sweet Spots

• Perfect Texture: Y’all, the texture of this vanilla coconut pound cake is like a dream. It’s got that perfect balance of being rich and dense, yet it stays as soft and moist as a cloud. Each bite is a little piece of heaven!
• Easy-Peasy Baking: Don’t fret over tricky recipes. This one’s as easy as pie (or, well, cake!). It’s straightforward to make, perfect for bakers of any skill level.
• So Many Ways to Enjoy: Have it plain, add a scoop of ice cream, or pair it with your morning coffee. This cake’s versatility makes it suitable for any occasion or time of day.
• Feeds the Whole Crew: Got a bunch of folks coming over? No problem! This pound cake is your go-to when you need to feed a crowd. It’s big enough to make sure everyone gets their share.

Ingredients To Make Coconut Pound Cake

Before we dive into baking this easy coconut pound cake, let’s round up our ingredients. Each one plays a special role in making this cake a true standout. Here’s what you’ll need:

• Butter: We’re using unsalted butter here to control the saltiness and bring in all that creamy, buttery goodness.
• Granulated Sugar: Gives our cake that perfect sweetness and helps it get that lovely golden color.
• Eggs: Large and at room temperature. They’re key to making our cake rich.
• Cake Flour: Lighter than all-purpose flour, it gives the cake a tender, fine crumb. Remember to sift it for the smoothest batter!
• Coconut Cream Instant Pudding Mix: This little packet is my secret weapon! It adds an extra layer of coconut flavor and helps keep the cake wonderfully moist.
• Fine Sea Salt: Just a pinch enhances all the sweet and coconut flavors in the cake.
• Baking Soda: Helps the coconut pound cake rise and become beautifully fluffy.
• Sour Cream: Room temperature, please! It brings moisture and a subtle tang that balances the sweetness.
• Milk: Also at room temperature, it helps to create a smooth and pourable batter.
• Banana Extract: Bet you didn’t expect this ingredient! Banana extract pairs wonderfully with coconut, giving an extra layer of flavor.
• Vanilla Extract: A classic in baking. Just a dash adds depth and warmth to the cake’s flavor profile.
• Cream Cheese: Softened, it makes the glaze rich, tangy, and smooth.
• Powdered Sugar: It sweetens the icing and gives it a smooth consistency.
• Milk: Thins out the icing to the perfect drizzly texture.
• Coconut Extract: It enhances the coconut flavor in the glaze.
• Coconut Flakes: Because there’s never enough coconut, y’all! Toasted to perfection, these add a delightful crunch and a beautiful look to the finished cake.

How To Make Coconut Pound Cake

Ok, so let’s dive right into making this rich and moist coconut pound cake! Don’t forget that the full recipe with all the details is waiting for you further down the page.

Step 1: Make The Cake Batter

1. Add butter and sugar to a measuring cup.
2. Mix on high until pale yellow and fluffy. Then, 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.
3. Sift together cake flour, instant pudding mix, sea salt, and baking soda. Turn mixer to the lowest speed and slowly add sifted dry ingredients.
4. Add sour cream, milk, and both extracts.
5. Mix the batter until just combined.
6. 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.

Step 2: Make The Glaze And Finish The Cake

1. Add cream cheese, powdered sugar, salt, milk, and extract to a small bowl.
2. Whisk the glaze until smooth.

3. Pour the glaze over cooled cake. Sprinkle coconut flakes on top and serve.

Tips For Making The Best Coconut Bundt Cake With Glaze

1. Gentle on the Mixing: When you add the dry ingredients to the wet ones, mix ’em up gently. Overmixing can lead to a tough cake, and we want ours soft and tender.
2. Adjust Extracts to Taste: Extract strengths can vary by brand, so if yours is on the lighter side, feel free to add a smidge more. Remember, you’re aiming for that perfect balance of coconut, vanilla and banana notes!
3. Perfect Glaze Consistency: When making the cream cheese glaze, aim for a pourable but thick consistency. If it’s too runny, add a bit more powdered sugar; if too thick, a splash more milk. The right consistency means a beautiful glaze that drapes over your coconut pound cake just right.
4. Don’t Rush the Cooling: Let the cake cool completely in the pan or a serving platter before you even think about glazing. This ensures the glaze doesn’t melt into the cake when you pour it on top. Patience is a virtue, especially when it comes to cake glaze!
5. Tap that Pan: After filling the Bundt pan with batter, give it a few gentle taps on the counter. This simple trick releases any trapped air bubbles, leading to a more evenly baked pound cake.

Popular Substitutions & Additions

• Extra Coconutty with Coconut Milk: For an even richer coconut flavor, swap out regular milk for unsweetened coconut milk. It’ll enhance that tropical taste in every slice!
• Add Some Almond Extract: If you love nutty flavors (guilty!), try adding a half teaspoon of almond extract along with the other extracts. It’ll give a subtle, nutty depth to your coconut pound cake.
• Fold In Chocolate Chips: Chocolate and coconut are a match made in heaven! So fold in a cup of milk or semi sweet chocolate chips to your batter for a lovely chocolatey twist.
• Toasted Pecans for Crunch: This one is for my fellow pecan lovers! Add a cup of toasted, finely chopped pecans to the batter for a delightful crunch and a delicious nutty, toasted flavor.
• Simpler Glaze: If you’re looking for a lighter version of the glaze or just out of sour cream, you can leave it out of the recipe and simply mix together vanilla, milk, powdered sugar, and coconut extract. The result is a lighter icing that still carries that lovely coconut essence.

What To Serve With This Coconut Pound Cake

• Ice Cream or Gelato: Imagine a scoop of creamy banana pudding ice cream or thick gelato melting over a warm slice of coconut pound cake with glaze… My mouth waters just by the thought of it! The contrast of temperatures and textures is just ah-ma-zing. You could even try a tropical-flavored gelato for an extra special treat!
• Fresh Fruits: Think slices of juicy pineapple or mango, or a berry medley. The tanginess of the fruits pairs beautifully with the sweet, coconutty cake.
• Warm Beverages: A slice of this cake with a warm beverage? Yes, please! Sip on some white chocolate hot cocoa, a cozy cup of chai, or even a spiced latte while you indulge. These drinks complement the rich flavor of the cake and make for a cozy experience.
• By Itself: Honestly, this coconut pound cake is a star all on its own. Sometimes simplicity is key, and enjoying a slice just as it is can be the perfect way to savor its flavors.

How To Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap, this will help maintain its moisture and flavor. If you’ve already glazed the cake, make sure it’s set before covering. You can also refrigerate and freeze the glaze separately if you’ve made a bit extra or want to save some for later use.

How Long Will This Coconut Pound Cake Last?

In terms of shelf life, at room temperature, the cake will stay fresh for about 2 to 3 days. If you store it in the fridge, it can last up to a week. But honestly, it’s so good, I highly doubt it will stay in the fridge for that long!

Can I Freeze Coconut Pound Cake With Sour Cream?

Yes! For longer storage, you can freeze this cake. Wrap the unglazed cake securely in plastic wrap and then in foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. Oh, and glaze it right before serving for that freshly baked taste! The sour cream glaze can also be frozen separately in a tight container and thawed in the fridge when needed.

Frequently Asked Questions

This Coconut Pound Cake is a mix of moist, tender goodness with a heavenly coconut flavor that’ll have everyone asking for seconds! Its perfect crumb, combined with the creamy, sweet glaze and the delightful crunch of toasted coconut flakes, makes each slice a true treat. Once you take the first bite, you’ll want to bake it every. single. day!!

More Pound Cake Recipes

• Strawberry Pound Cake Recipe
• Caramel Apple Pound Cake
• The BEST Lemon Pound Cake Recipe (With Video!)
• 7 UP Cake Recipe (7 UP Pound Cake)
• Lemon Blueberry Pound Cake Recipe
• Louisiana Crunch Cake

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