The very best Coconut Pound Cake

A slice of The Very Best Coconut Pound Cake is like a warm hug on a plate! With its moist, tender crumb and rich coconut flavor, this cake is a classic that never disappoints. Made simply with pantry staples and a delightful twist of shredded coconut, it’s the perfect treat for any occasion—whether you’re celebrating a birthday or just enjoying a quiet evening at home. Did you know that pound cake originated in Europe? Traditionally, it was made with a pound each of flour, butter, sugar, and eggs! Our version honors that legacy while adding a tropical flair that will transport your taste buds straight to Paradise.

This cake is not just delicious; it’s also incredibly easy to whip up. You can have it in the oven in under 15 minutes! Plus, it’s family-friendly, ensuring that everyone—from kids to grownups—will want a slice (or three). If you love a comforting dessert but are looking for something a little different, check out our popular Lemon Drizzle Cake for another treat that will impress your loved ones. So, grab your mixing bowls, and let’s dive into making The Very Best Coconut Pound Cake!

What is The Very Best Coconut Pound Cake?

So, what’s the deal with this Coconut Pound Cake? The name itself is a true tongue-twister and a declaration of love all wrapped into one! After all, who doesn’t want the “very best” of anything? It’s like saying you have the world’s best cat (sorry, dogs!). The origins of pound cake come from its simple ratio of ingredients, but adding coconut makes you wonder if it’s still a “pound” cake or if we should call it a tropical delight! As the saying goes, “The way to a man’s heart is through his stomach,” and I can guarantee this cake will help you navigate the way—because who can resist the allure of coconut?

So why not gather your ingredients and impress yourself—and others—by baking this incredible treat? Trust me, you won’t regret it!

Why You’ll Love This Coconut Pound Cake

First and foremost, The Very Best Coconut Pound Cake is a flavor revelation! With its tender, buttery crumb and the unmistakable taste of sweet coconut, this dessert is a coconut lover’s dream come true. Moreover, you’ll love the cost-saving benefits of making it at home. Instead of splurging at a bakery, you can just grab a few basic ingredients, and you’re on your way to cake heaven!

Furthermore, you can enhance it even more by adding your choice of toppings, such as a light glaze or a sprinkle of toasted coconut on top, adding extra texture and flavor. Plus, if you have any leftover, it keeps well—making it a delicious option to enjoy for days. If you’re in the mood for something that’s equally delightful, feel free to check out our recipe for Classic Vanilla Pound Cake. It’s like having a crowd-pleaser on speed dial! By now, you should be itching to try this recipe—let’s make it happen!

How to Make The Very Best Coconut Pound Cake

Quick Overview

The Very Best Coconut Pound Cake is not only scrumptious but also incredibly simple to prepare. Just combine the ingredients, mix, and bake! In about 60 minutes, you’ll have a beautiful cake that is sure to impress, with a delightful aroma wafting through your kitchen.

Key Ingredients for The Very Best Coconut Pound Cake

Before we dive into the steps, let’s gather our ingredients! Here’s what you’ll need:

• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (240ml) coconut milk
• 1 ½ cups (150g) shredded sweetened coconut

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 5 minutes.
3. Add the Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
5. Mix Batter: Gradually add the dry ingredients into the wet mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing until just combined. Fold in the shredded coconut carefully.
6. Pour Into Pan: Pour the batter into the prepared pan, smoothing the top evenly.
7. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

What to Serve Coconut Pound Cake With

The Very Best Coconut Pound Cake can stand alone, but pairing it with some delicious accompaniments can elevate your dessert experience! Consider serving it alongside a scoop of whipped cream or a dollop of vanilla ice cream. Fresh berries—such as strawberries or blueberries—also make a refreshing contrast to the richness of the cake. If you’re feeling adventurous, drizzle some chocolate or caramel sauce over a slice for a decadent twist!

Top Tips for Perfecting Coconut Pound Cake

1. Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for the best mixing and consistency.
2. Don’t Overmix: When adding the dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
3. Coconut Variations: For different textures, try using unsweetened coconut or toasting your shredded coconut before adding it to the batter for an extra crunch.
4. Check for Doneness: Baking times may vary based on your oven and pan size. Always check a few minutes before the set time to avoid overbaking.
5. Moisture Check: Also, for enhance moisture, you could add a bit of coconut cream to the batter if you have it on hand.

Storing and Reheating Tips

Leftovers (if you have any!) should be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for longer storage; simply wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag. It can be frozen for up to 3 months!

To reheat, let the cake thaw in the fridge overnight, then warm it gently in the microwave or enjoy it at room temperature. For a little twist, you can even toast slices in the oven for a crispy exterior that perfectly complements the soft interior!

Now that you have all the tips and tricks for making The Very Best Coconut Pound Cake, it’s time to roll up your sleeves and bake this heavenly treat! Whether you keep it simple or add your personal touch, we know it’s going to be a blockbuster hit in your kitchen. Happy baking!

Coconut Pound Cake

A moist and tender coconut pound cake that's perfect for any occasion, bursting with rich coconut flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Ensure butter is at room temperature.
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup coconut milk
• 1 ½ cups shredded sweetened coconut

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
2. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 5 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
5. Gradually add the dry ingredients into the wet mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing until just combined. Fold in the shredded coconut carefully.
6. Pour the batter into the prepared pan, smoothing the top evenly.

Baking

1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with whipped cream, vanilla ice cream, or fresh berries. For a twist, drizzle chocolate or caramel sauce over a slice.