This Coconut Pound Cake is bound to become your new fave boos! 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 pound cake recipe that’s perfect for any vibe – sunny summer picnics, chill spring days, autumn get-togethers, or even those snug winter moments.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I made this cake for New Year’s Day. It was a hit. I’m going to make it again”
—CATHERINE B.
Y’all 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 Lowdown of The Best Coconut Pound Cake
Cuisine Inspiration: Southern vibes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Silky and Tender Coconut Notes
Skill Level: Beginner
Seriously 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 Y’all!
Don’t trip 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.
Feeds The Whole Gang
Got a bunch of folks coming over? No prob! 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
- 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 temp is the key to giving our cake structure and richness boos.
- Cake Flour: Lighter than all-purpose flour, it provides 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: Just a little helps our coconut pound cake rise and become beautifully fluffy.
- Sour Cream: It brings moisture and a subtle tang that balances the sweetness.
- Milk: This liquid helps 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
What To Serve With This Coconut Pound Cake
- Ice Cream or Gelato: Scoop up some creamy banana pudding ice cream or classic vanilla ice cream and let it melt over a warm slice of coconut pound cake with glaze.
- Dollop It Up: Add a nice spoonful of homemade whipped cream on top of each slice.
- 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 spiced apple cider, or even a spiced wassail while you indulge. These drinks complement the rich flavor of the cake and make for a cozy experience.
Recipe 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!
- Extracts: If you love nutty flavors (guilty!), try adding a half teaspoon of almond extract along with the other extracts or replace with it. It will be so delish. It’ll give a subtle, nutty depth to your coconut pound cake.
- Cake Flour: If you don’t have any around but have all-purpose flour and cornstarch, you can make homemade cake flour.
- Powdered Sugar: Feel free make homemade powdered sugar with just granulated sugar and your mixer if you ran out.
Recipe Variations
- Gluten-Free: Swap out the all-purpose flour for 1:1 ratio gluten-free. The texture might change just a little but the flavor will still be on point.
- Chocolate Chips: Fold in a cup of milk or semi sweet chocolate chips to your batter for a lovely chocolatey twist.
- Toasted Pecans for Crunch: Add a cup of toasted, finely chopped pecans to the batter for a delightful crunch and a delicious nutty, toasted flavor.
Expert Tips and Tricks For Making The Best Coconut Bundt Cake With Glaze
- 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.
- 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!
- Perfect Glaze Consistency: When making the 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.
- Don’t Rush the Cooling: Let the cake cool completely before you even think about glazing. This ensures the glaze doesn’t melt into the cake when you pour it on top.
- 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.
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.
Can I Freeze Coconut Pound Cake With Sour Cream?
Yep for sure boos! 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
A few things could cause this. First, check if your baking soda is fresh; it’s crucial for the rise. Also, be gentle when mixing the batter. Overmixing can deflate the air bubbles necessary for a good rise. And this may sound like an obvious one, but make sure your oven is properly preheated before baking. It has happened to me that I forgot to preheat the oven and when I tried to bake in a hurry, my cake came out as flat as a pancake.
You can use all-purpose flour, but the texture might be slightly different. Cake flour has a lower protein content, which results in a softer crumb. If you use all-purpose flour, your coconut pound cake may be a bit denser.
Besides using coconut milk as suggested, you can also 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!
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
Coconut Pound Cake
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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 both 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.
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I made this cake for New Year’s Day,It was a hit. I’m going to make it again. It was delicious but this time I’m going to use unsweetened coconut milk. The banana was a little more powerful than I thought but it was still great delicious and beautiful.
So glad everyone love it!
This cake looks really tasty and I think the coconut chips on top add a nice crunch! Thank you for sharing.
One word. Spectacular. We loved this coconut cake so much. My family is visiting from Greece and that’s all they wanted to eat! I have to (want to) make it again this week. Thank you so much. Happy holidays!
This coconut pound cake is a slice of pure joy! The moist texture and rich coconut flavour make it an absolute delight. Thanks for sharing this amazing recipe.
I love coconut and I love pound cake! I made this for a hostess gift this weekend and we all loved it. The cake disappeared immediately, and I shared the recipe with many at the party.
Wow! What an incredible pound cake recipe! It is AMAZING! We loved every bite.
We made your cake to go to our family dinner this weekend. We added some fresh cut pineapple to go along side it, it was a tropical delight!
Oh save me a slice! I love coconut anything 😀 This cake looks so beautiful and delicious….a perfect pound cake ^_^
This cake is just as delicious as it is beautiful. Thanks so much for this wonderful recipe. I’ll be making it again for sure!
Could you use coconut extract instead of Bananna?
I’m with you about the banana extract. I’ve never seen it in a store, but I’ve used coconut extract in coconut cakes before.