Coconut Cream Pound Cake
The ultimate coconut pound cake recipe! Made with cream of coconut, and sweetened flake coconut this ultra-moist pound cake is a must-make for every coconut lover. Perfect for Easter Brunch, Mother’s Day or anytime you’re in the mood for an amazing coconut cake!
Outside of my Grandma’s Chocolate Sheet Cake, one of my all time favorite cake flavors is coconut. Growing up in South Dakota there wasn’t much available for fresh produce in the late-winter, early-spring timeframe, so coconut, particularly my Mom’s Famous Coconut Cream Pie was a typical Easter dessert. Now that I live in a metro area where most foods are available year-round, I still gravitate to the classic coconut flavors for spring and Easter, which made me want to make this incredible Coconut Cream Pound Cake.
Step 1: Mix Pound Cake Batter
Like any classic pound cake recipe, this coconut pound cake is super-moist and incredibly flavorful. Many recipes call for milk, or buttermilk for the liquid – I actually went with canned cream of coconut. It adds subtle coconut flavor, and keeps the cake moist.
This Goya brand Cream of Coconut is what I use in both my Coconut Cream Poke Cake, and this coconut pound cake. You can find it in the International section of your grocery store, near the other Goya canned products.
Another note on the pound cake batter, I used sweetened flake coconut, which I pulsed for a few seconds in my food processor. Sometimes you can get rather long strings of coconut in a package, which makes slicing the cake kind of messy. Pulsing the coconut for a few seconds in the food processor helps break up any long strands or chunks and creates a more fine flake.
Step 2: Bake in a Loaf or Bundt Pan
When baking a pound cake, you have the option of using either a loaf pan, or a bundt/tube pan. I decided to go with a traditional loaf, in which I used my 5″ x 9″ loaf pan. To help lift the cake out of the pan easily, I lined it with a sheet of parchment paper folded into, and over the sides of the pan. This completely eliminates the use of non-stick spray, and the worries of the cake sticking to the sides of the pan. I can’t tell you how many times I’ve had a loaf of quick bread or a cake stick in the pan, ultimately resulting in “bread chunks” and not a nice, pretty loaf! The parchment paper is totally the way to go!
If you’re using a bundt or tube pan, take some extra time to generously butter and flour the pan. Again, I’ve had several occasions where I thought, “oh, I’ll just use non-stick spray” and in those moments I always end up with half of the cake still in the pan.
This coconut pound cake will typically take a good 60-65 minutes to bake. While it’s baking, the cake will fill your house with the most amazing coconut cake aroma! It will turn a beautiful golden brown as it bakes. Before taking the pound cake out of the oven, be sure to test with a toothpick inserted into the center of the cake. If the toothpick comes out clean and crumb-free, the cake is done.
Take the cake out of the oven and let it cool in the pan for 10-15 minutes. Then, with the sides of the parchement paper, gently lift the cake out of the pan and let it cool completely on a baking rack.
Step 3: Frost and Top with Toasted Coconut
Once the coconut pound cake is cooled completely, it’s ready to frost. I mixed up a simple buttercream frosting, flavored with coconut extract to top this delicious pound cake. Additionally, instead of milk or lemon juice, I used a couple of tablespoons of remaining cream of coconut that I used in the batter. The frosting will be wonderfully creamy and flavorful and a nice compliment to the coconut cake below.
To the top of the frosting I added some toasted coconut flakes. I actually found some large-flake coconut in the bulk bins at my grocery store. I toasted it in my toaster oven for about 60-90 seconds at 325 degrees. Yes, it does not take long at all to toast coconut. Keep watch, as it can go from light-golden brown to nearly black in seconds!
Sprinkle some toasted coconut on top of the frosted coconut pound cake, and you’ll have the most amazing dessert perfect for Easter, Mother’s Day brunch or anytime you’re in the mood for an amazing coconut cake.
Here’s a quick grocery list of ingredients you’ll need for this delicious coconut pound cake:
- all-purpose flour
- baking powder
- granulated sugar
- vanilla extract
- coconut extract
- 1 can, cream of coconut (like Goya, photo above)
- sweetened flake coconut (or large-flake coconut)
- confectioners (powdered) sugar
Here’s the recipe for this amazing Coconut Cream Pound Cake:
If you loved this delicious coconut pound cake, be sure to check out some of my other coconut recipes, like these: