The BEST Coconut Pound Cake Recipe!
The ultimate coconut pound cake recipe! Made with cream of coconut, and sweetened flake coconut this ultra-moist coconut cream 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 recipe!
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The BEST Coconut Cream Pound 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.
Here’s how this wonderfully moist & delicious coconut pound cake comes together:
How do I add coconut flavor to coconut pound cake?
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 super 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.
What type of coconut should I use to top this coconut pound cake?
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.
What pan do I need to make pound cake?
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!
How do I get my pound cake to come out of the pan?
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.
How long does a pound cake need to bake?
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 parchment paper, gently lift the cake out of the pan and let it cool completely on a baking rack.
What frosting is best for coconut pound cake?
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.
Would you prefer a cream cheese frosting to top your coconut cake? It would be a fantastic addition, especially with a bit of coconut extract. Here’s my step-by-step tutorial on How to Make an Amazing Cream Cheese Frosting:
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
(For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe below. Thanks!)
If you loved this delicious coconut pound cake, check out some of my other coconut recipes:
- Coconut Cream Poke Cake
- Mom’s Famous Coconut Cream Pie
- White Chocolate Macadamia & Coconut Cookies
- Coconut Fudge with Macadamia Nuts
- German Chocolate Brownies with Coconut Pecan Frosting
Love an amazing cake recipe? Check out some of my favorites:
- Lemon Poppy Seed Pound Cake
- Carrot Cake Sheet Cake
- Red Velvet Sheet Cake
- Pumpkin Caramel Cream Cheese Poke Cake
- Pumpkin Sheet Cake
Here’s the recipe for this amazing Coconut Cream Pound Cake:
- 2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 sticks (3/4 cup) butter, room temperature
- 1 c. granulated sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 3 eggs
- 1 c. cream of coconut
- 1 1/4 c. sweetened flake coconut
- 4 Tbsp. butter, room temperature
- 1 1/2 - 2 c. confectioners sugar
- 1-2 Tbsp. cream of coconut
- 1/2 tsp. coconut extract
- 1/4 c. flake coconut, lightly toasted
- Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan. Set pan aside.
- In a mixing bowl, whisk together the flour, baking powder and salt.
- In a large mixing bowl, with a hand or stand mixer cream together the butter and granulated sugar until fluffy. Add the vanilla and coconut extracts, and mix again. Add one egg at a time and mix, stopping to crape down the sides of the bowl as needed. Gradually add in the dry ingredients, alternating with the cream of coconut to the batter. Batter will be smooth and slightly thick. Fold in the coconut flakes.
- Evenly pour batter into the prepared pan. Bake at 350 degrees for 60-65 minutes. Test cake to ensure doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb free, the cake is done.
- Take cake out of the oven, and let rest in the pan for 10-15 minutes. Using the sides of the parchment paper, lift the cake out of the pan, and cool completely on a baking rack.
- For the frosting:
- With a hand or stand mixer, cream the butter and coconut extract. Gradually add in confectioners sugar a 1/2 cup at a time. Add the cream of coconut a tablespoon at a time as needed. Frosting will be slightly thick. Spread over the cooled cake, and top with toasted coconut.
If you're using a bundt or tube pan, be sure to butter and flour the inside of the pan completely before adding the batter. Baking time will vary slightly - check the cake at 45 minutes and test with a toothpick.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 1585Total Fat: 57gSaturated Fat: 35gCholesterol: 145mgSodium: 2547mgCarbohydrates: 215gSugar: 12gProtein: 46g