Coconut Pound Cake

5 from 12 votes

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

Cook Time1 20

Cooling Time1 10

Total Time2 40

Course: Dessert

Cuisine: American

Servings: 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

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.

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