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–+ servings
Coconut pound cake on a white cake stand
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5 from 10 votes

Coconut Pound Cake

This coconut pound cake makes a gorgeous Bundt cake! topped with a coconut glaze and coconut flakes it's a center piece for any table!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Cooling Time1 hour 10 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 518kcal
Author: Jocelyn Delk Adams

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.

Notes

  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.

Nutrition

Calories: 518kcal | Carbohydrates: 67g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 194mg | Potassium: 98mg | Fiber: 1g | Sugar: 49g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg