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.
The BEST Coconut Cream Pound Cake!
Outside of my Grandma’s Buttermilk Chocolate 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.
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.
Love coconut? Check out my Coconut Smoothie, Coconut Margarita and my Air Fryer Coconut Shrimp.
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:
- butter
- all-purpose flour
- baking powder
- salt
- granulated sugar
- vanilla extract
- coconut extract
- eggs
- 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
- Air Fryer Coconut Shrimp
- Coconut Milk Smoothie
- 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
- Sour Cream Apple Cake
Here’s the recipe for this amazing Coconut Cream Pound Cake:
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Moist Coconut Pound Cake with Coconut Cream Frosting
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Icing Spatula This 3-piece Icing spatula set by Wilton is great for frosting cakes, cookies and more!
Ingredients
- 2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter room temperature, (1 1/2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 eggs
- 1 cup cream of coconut
- 1 1/4 cups sweetened flake coconut
Frosting:
- 4 Tablespoons butter room temperature
- 1 1/2 – 2 cups powdered sugar
- 1-2 Tablespoons cream of coconut
- 1/2 teaspoon coconut extract
- 1/4 cup flake coconut lightly toasted
Instructions
- Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan and secured with binder clips. 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. Remove the binder clips from the side of the pan before placing in the oven. 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.
Notes
Nutrition
I love all things coconut! Pinning!
Erin,
Thanks for sharing your recipe at Snickerdoodle! Pinned to share.
Erin, I love coconut too. I like the idea of adding coconut milk to the pound cake. Can’t wait to make this pound cake. Pinned.
Hugs,
Bev
I have coconut on hand so this beauty is in my near future!
This cake looks delicious! I love the “grocery list” idea. I may adopt that too. Thank you for sharing at What’d You Do This Weekend? Hope to see you next week.
Wishes for tasty dishes,
Linda
Yum.. this cake looks amazingly delicious! Thanks so much for sharing your tasty recipe on the Monday Funday Party!
Yum! Thanks for sharing on the What’s for Dinner Link up!
Looks mouthwatering! So delish I can’t wait to make it! Thanks for sharing@ #HomeMattersParty
Jeannee
I love pound cakes. This looks scrumptious….Will have to give it try. Pinned for later…Thanks for sharing..
This looks really good, and would be a great addition to a spring holiday dinner table!
This looks so yummy. I’ve never seen coconut cream, I will have to be on the lookout for it.
Thanks for linking up at #bloggerspotlight
Congratulations!
Your recipe is featured on Full Plate Thursday this week and I have just pinned it to our features board. Enjoy your new Red Plate and have a wonderful day!
Miz Helen
This looks delicious! My dad adores coconut. I should make this for him.
This one looks so yummy! Thanks for sharing it over at Food Friday. Excited to see what you’ll be sharing next! 🙂
I love coconut cake and coconut cream pie! I know I’d love this!
I love coconut -that toasted coconut on top makes me want some now! Thanks for sharing at the What’s for Dinner party!
This looks amazing and I am definitely going to make it! Coconut is the ultimate sweet for me.
I love coconut! This looks so delicious!
Wow, I’m drooling. I love me some coconut! Pinned and hope to make it this weekend!
I love coconut and this looks amazing! pinned.
I haven’t tried baking anything coconut with a coconut cream topping. This looks so good! Thanks for sharing!
My husband LOOOOOVES anything coconut! I’m gonna hafta make this for him! Thanks for sharing it on the Blended Blog linkup!
This sounds amazing!! Pinned!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Your pictures make this cake look so yummy and moist, and I’m sure it is! Pinned for the next time I need a special dessert!
Your Coconut Cream Pound Cake looks fantastic! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen
My grandmother used to make a wonderful angel food cakes and decorate it with fresh whipped cream adding coconut on top.
Your cake looks delicious!
Thank you for sharing on Friday Features #omhgff on Oh My Heartsie Girl, your post being featured this week and will be shared on Instagram, watch for it.
It will also be pinned on Pinterest and shared to Facebook.
Now I hope you enjoy the little boost, and stop by again to share.
Have a great weekend!
I have been searching years for a cake that is coconutty enough for my husband. This is it! It’s so good. I do add a little more coconut extract then is listed and cut back a little on the vanilla but that’s only to appease him lol. Im sure if I didn’t do that it would be just as great. Thank you for posting this. It’s my coconut cake go to now.
Just need to know how to store this cake
Hi Sandra! The cake will keep at room temperature for 2-3 days. If you want it to last longer, I recommend refrigerating in an airtight container. The cake also does well when frozen. Store in a freezer container or wrap individual slices in plastic wrap then store the slices in a freezer bag or container. Enjoy! -Erin
Fantastic! Had 1/2 can of cream of coconut left from making ice cream. Found this recipe and am so glad I did! I accidentally put in a whole tsp of coconut extract and toasted the coconut. The batter was really pretty and baked up perfectly. I haven’t even put the glaze or frosting on it and don’t know that I will. It is delicious as it is! Next time I will double the recipe so I can keep one in the freezer.
Amazing recipe. I made this for my co-workers, parents, and a few students. They all saved about this pound cake. I was a little nervous as the sides were browning quite quickly before the middle was done baking but it all worked out just fine. Loved the icing too. I used half the amount of powdered sugar because I’m very sensitive to sweet flavors and it was absolutely delicious. Thank you!!!