Homemade Coconut Pound Cake

If you are craving a slice of paradise in dessert form, this Homemade Coconut Pound Cake is exactly what you need. Rich, moist, and bursting with luscious coconut flavor, this cake combines the classic buttery goodness of traditional pound cake with the tropical allure of coconut milk, shredded coconut, and a heavenly coconut glaze. It’s a dessert that feels like a warm hug from an old friend—comforting, satisfying, and simply unforgettable.

Ingredients You’ll Need

Creating this Homemade Coconut Pound Cake relies on simple, yet carefully chosen ingredients. Each one plays a vital role in delivering that perfect texture, balanced sweetness, and vibrant coconut aroma that makes this cake stand out.

• 2 cups all-purpose flour: Provides the structure and crumb of the cake for that classic pound cake base.
• 2 teaspoons baking powder: Helps the cake rise to a light, fluffy texture without losing its dense appeal.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor complexity.
• 1½ cups granulated sugar: Sweetens the cake while contributing to its tender crumb.
• 3/4 cup unsalted butter (1½ sticks): Adds richness and moisture for a decadently soft cake.
• 3 eggs, room temperature: Acts as a binder while adding richness and lift.
• 1 teaspoon pure vanilla extract: Infuses a warm, familiar aroma that complements coconut beautifully.
• 1 tablespoon pure coconut extract: Packs the punch of tropical coconut flavor that defines this cake.
• 1/2 cup canned coconut milk (unsweetened): Deepens the coconut taste and keeps the cake incredibly moist.
• 1/2 cup whole milk: Balances the fat and keeps the batter smooth and silky.
• 1/2 cup shredded coconut flakes: Provides texture and bursts of coconut throughout the cake.
• For the glaze – 2 cups powdered sugar: Sweet and smooth, creating a luscious coating.
• 1/4 cup whole milk: Thins the glaze to a perfect drizzle consistency.
• Pinch of salt: Enhances sweetness and balances flavors in the glaze.
• 1 teaspoon coconut extract: Echoes the cake’s tropical note in the glaze.
• 1/2 teaspoon vanilla extract: Adds warmth and complexity to the glaze.
• 1 cup shredded coconut flakes: For the final topping that looks beautiful and tastes divine.

How to Make Homemade Coconut Pound Cake

Step 1: Prepare Your Pan and Preheat Oven

Start by heating your oven to 325°F and greasing and flouring a 9 x 5-inch loaf pan. This simple step ensures your cake releases smoothly from the pan once baked and keeps the loaf perfectly shaped.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these upfront helps distribute the leavening agents and salt evenly throughout the cake for a consistent texture and flavor.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat the granulated sugar and unsalted butter on low speed until well combined and creamy. This process incorporates air, laying the foundation for a fluffy yet dense pound cake.

Step 4: Add Eggs and Extracts

One at a time, mix in the eggs, making sure each is fully incorporated before adding the next. Then, stir in the vanilla and coconut extracts, allowing their fragrant essences to infuse the batter beautifully.

Step 5: Combine Batter with Milks and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and whole milk. This alternating method keeps your batter smooth and prevents clumps, resulting in a moist, tender crumb.

Step 6: Fold in Shredded Coconut

Carefully fold in the shredded coconut flakes to evenly distribute the delightful texture and flavor without deflating the fluffy batter.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan, then gently shake it to even out the surface. Bake for about 1 hour and 15 to 20 minutes. Keep a close eye after the first hour; if the top is browning too quickly, tent it with foil. The cake is done when a toothpick comes out clean or with moist crumbs attached.

Step 8: Cool the Cake

Once baked, transfer the pan to a cooling rack. The cake will continue baking slightly as it cools, so let it rest in the pan for a bit before removing it to the rack to cool completely. This ensures perfect texture without collapsing.

Step 9: Prepare the Coconut Glaze

While the cake cools, whisk together powdered sugar, milk, salt, and the coconut and vanilla extracts to create a silky smooth glaze. This glaze adds an irresistible sheen and extra coconut punch to the cake.

Step 10: Glaze and Garnish

Pour half the glaze over the cooled cake, then sprinkle the top with lush shredded coconut flakes. Once that layer firms up, drizzle on the remaining glaze for a beautifully glossy finish. Allow the glaze to harden before slicing and serving.

How to Serve Homemade Coconut Pound Cake

Garnishes

The final touches on your Homemade Coconut Pound Cake can elevate its appearance and flavor beautifully. Toasted coconut flakes lend a golden crunch, while a sprinkle of flaky sea salt can bring out the cake’s sweetness in unexpected ways. Fresh berries or edible flowers also make a stunning and fresh contrast.

Side Dishes

Pairing this cake with a scoop of creamy vanilla ice cream or whipped coconut cream makes for a truly decadent treat. A fresh fruit salad with mango or pineapple complements the tropical coconut notes perfectly, balancing richness with bright acidity.

Creative Ways to Present

Serve the cake as a centerpiece on a rustic wooden board for an inviting vibe, or create elegant slices drizzled with extra coconut glaze and adorned with fresh mint leaves. For a crowd, cut into mini loaf slices and serve as delightful finger desserts at gatherings or tea time.

Make Ahead and Storage

Storing Leftovers

You can keep your Homemade Coconut Pound Cake fresh by wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature for up to three days. This keeps it moist and prevents it from absorbing other odors.

Freezing

If you want to enjoy the cake later, freezing is a great option. Wrap the fully cooled cake tightly in plastic wrap and then aluminum foil to protect it. Freeze for up to two months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To bring back that freshly-baked warmth, microwave individual slices for 15 to 20 seconds or reheat in a low-temperature oven. This helps revive the tender texture and enhances the flavor, especially when paired with a little butter or whipped cream.

FAQs

Can I use coconut oil instead of butter in this cake?

You can substitute coconut oil for butter, but it may slightly alter the texture, making the cake a bit denser. For best results, stick to unsalted butter as it provides richness and structure.

What is the best way to toast shredded coconut for garnish?

Spread shredded coconut in a single layer on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until golden brown. Watch carefully to avoid burning.

Is it necessary to use both vanilla and coconut extracts?

Using both extracts creates a more complex flavor profile where the vanilla adds warmth and depth while the coconut extract boosts the tropical character. You can adjust quantities based on your taste.

Can I make this cake dairy-free?

Yes. Substitute butter with a dairy-free alternative and replace whole milk with coconut milk or almond milk to keep the creamy texture and coconut flavor intact.

How long will the glaze stay fresh on the cake?

The coconut glaze sets nicely and can remain fresh for up to three days when the cake is stored in an airtight container. For prolonged freshness, keep the cake refrigerated.

Final Thoughts

This Homemade Coconut Pound Cake is one of those rare treats that feels both nostalgic and refreshingly tropical. Baking it from scratch fills your kitchen with the most inviting aromas, and the result is a cake so tender, flavorful, and satisfying that it’s sure to become a favorite with family and friends. Give this recipe a try and experience that perfect slice of sunshine on your plate!

Homemade Coconut Pound Cake

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This homemade coconut pound cake is a heavenly treat made from scratch using simple, classic ingredients. Moist and dense with rich coconut flavor, it is enhanced by a silky coconut glaze and topped with shredded coconut flakes for added texture and taste. Perfect for dessert or a special occasion, this recipe yields a tender, flavorful cake with a delightful balance of vanilla and coconut extracts.

• Author: Mari
• Prep Time: 1 hour
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

POUND CAKE

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1½ cups granulated sugar
• 3/4 cup unsalted butter (1½ sticks)
• 3 eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon pure coconut extract
• 1/2 cup canned coconut milk, unsweetened
• 1/2 cup whole milk
• 1/2 cup shredded coconut flakes

GLAZE

• 2 cups powdered sugar
• 1/4 cup whole milk
• Pinch of salt
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 cup shredded coconut flakes

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Instructions

1. Preheat Oven and Prepare Pan: Heat the oven to 325°F. Grease and flour a 9 x 5 inch loaf pan thoroughly and set aside to ensure easy release of the cake after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. Cream Butter and Sugar: In another large bowl, use an electric mixer to cream together the granulated sugar and unsalted butter on low speed until the mixture is well combined and smooth.
4. Add Eggs and Extracts: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract and the coconut extract to infuse the batter with flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the coconut milk and whole milk. Begin and end with the dry ingredients. Mix until the batter is fluffy and smooth but do not overmix.
6. Fold in Coconut Flakes: Gently fold in the shredded coconut flakes to distribute evenly throughout the batter without deflating it.
7. Pour Batter and Bake: Pour the batter into the prepared loaf pan, then give the pan a gentle shake to even out the batter. Bake in the preheated oven for about 1 hour and 15 to 20 minutes. Check the cake at 60 minutes; if the top is browning too quickly, cover loosely with aluminum foil to prevent burning. Continue baking until a toothpick inserted into the center comes out clean or with just moist crumbs attached.
8. Cool the Cake: Place the pan on a cooling rack and allow the cake to cool slightly in the pan. Once warm, remove the cake from the pan and let it cool completely on the rack to stop the cooking process and stabilize the texture.
9. Prepare the Glaze: While the cake cools, prepare the glaze by combining the powdered sugar, whole milk, pinch of salt, coconut extract, and vanilla extract in a bowl. Whisk until the glaze is smooth, silky, and lump-free.
10. Glaze and Decorate: Pour half of the glaze over the completely cooled cake, spreading it evenly. Sprinkle the top with the remaining shredded coconut flakes. Allow the glaze to set and harden.
11. Final Glaze Layer: Once the first layer of glaze has hardened, drizzle the remaining glaze over the cake for a beautiful finish. Allow it to fully harden before slicing.
12. Serve and Store: Slice the cake and serve. Store any leftovers wrapped in plastic wrap in an airtight container to maintain freshness.

Notes

• Extract Strength Variation: Coconut extract potency varies widely between brands. This recipe uses a potent pure coconut extract, so adjust the quantity according to the strength of your extract taste preferences.
• Baking Time Adjustments: Oven temperatures vary, so start checking your cake at 60 minutes. Cover with foil if browning too quickly, and bake until a toothpick comes out clean or with moist crumbs for perfect doneness.