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A close up of coconut pound cake on a white and wooden cake stand on a white background
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5 from 15 votes

Coconut Pound Cake Recipe

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

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

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