A delicious coconut pound cake that’s moist, rich, and full of tropical flavor. This dessert is perfect for holidays, family gatherings, or simply enjoying with a cup of tea.

The Origin of Coconut Pound Cake

Pound cake has deep roots in European baking traditions, especially in Britain, where the original recipe was made with equal parts of flour, sugar, butter, and eggs. When the recipe traveled across the globe, it adapted to local flavors. In tropical regions such as the Caribbean and Southeast Asia, bakers began incorporating coconut milk and shredded coconut into the batter, creating what we know today as coconut pound cake. This cake combines the dense, buttery base of a classic pound cake with the exotic richness of coconut, resulting in a dessert that feels both familiar and unique. Its cultural fusion makes it a timeless treat loved in many households.

Why Coconut Makes This Cake Special

Coconut is more than just a flavor it’s an ingredient that transforms texture and taste. The coconut milk adds natural creaminess and moisture, preventing the cake from becoming dry, while the shredded coconut adds a chewy bite that contrasts beautifully with the soft crumb of the cake. Coconut extract further intensifies the tropical flavor, ensuring every bite is fragrant and rich. Beyond flavor, coconut provides healthy fats, essential minerals like manganese, and a naturally sweet aroma. When combined with butter, sugar, and eggs, coconut balances sweetness with depth, giving this pound cake its irresistible charm.

Why You’ll Love This Coconut Pound Cake

This coconut pound cake is versatile and works for many occasions. Serve it plain for afternoon tea, drizzle with coconut glaze for a festive dessert, or top it with toasted coconut for added crunch and presentation. Its moist texture means it keeps well for several days, making it perfect for make-ahead gatherings. The cake is rich but not overwhelming, so it pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream. Whether you’re baking for Christmas, Easter, or a summer picnic, this recipe will become one of your go-to desserts because it’s both elegant and easy.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup vegetable oil
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup coconut milk (canned, unsweetened)
• 1 tsp coconut extract (or vanilla)
• 1 cup sweetened shredded coconut

For the Coconut Glaze:

• 2 cups powdered sugar
• 3–4 Tbsp coconut milk
• ½ tsp coconut extract
• ¼ cup toasted shredded coconut (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan to prevent sticking.

Step 2: Cream Butter, Oil & Sugar

In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy. This step ensures your cake has the perfect texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This helps the batter hold structure.

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt.

Step 5: Mix Wet & Dry Ingredients

Add the flour mixture to the butter mixture alternately with coconut milk. Always start and end with flour. Stir in coconut extract and shredded coconut.

Step 6: Bake the Cake

Pour the batter into the prepared pan. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Cool in the pan for 15 minutes, then transfer to a wire rack. Make the glaze by whisking powdered sugar, coconut milk, and extract. Drizzle over cooled cake and sprinkle with toasted coconut.

Recipe Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Calories per serving: ~420 kcal

Coconut Pound Cake

Can I make this coconut pound cake ahead of time?

Yes! This cake actually tastes better the next day as the coconut flavors deepen. Store it tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices by wrapping them in plastic and placing them in an airtight container for up to 2 months.

Can I use fresh coconut instead of shredded coconut?

Absolutely. Fresh grated coconut works well, though it adds more moisture. Toasting it lightly before mixing into the batter helps control the texture and enhances flavor. If using fresh, reduce the coconut milk slightly to balance the consistency.

What’s the best way to serve coconut pound cake?

This cake is versatile—serve it plain with tea, topped with whipped cream and berries, or with a drizzle of chocolate sauce. For holidays, add the coconut glaze and sprinkle with toasted coconut for a festive look. Some even enjoy it lightly warmed with butter for breakfast.

Can I substitute coconut extract with vanilla?

Yes, vanilla works perfectly fine, though you’ll lose some coconut intensity. For a stronger flavor without extract, use a little extra shredded coconut or a spoon of coconut cream.