Coconut Pound Cake

There’s a particular kind of comfort that comes from a slice of warm pound cake: the tender, close crumb, the buttery richness that melts on the tongue, and the fragrant whisper of coconut that lingers long after the last bite. This Coconut Pound Cake is exactly that—an old-fashioned, satisfying loaf with a lush, moist interior and an inviting aroma of toasted coconut and vanilla. Imagine the scent filling your kitchen as the cake browns at the edges, and the first forkful revealing a fine, velvety texture dotted with coconut shreds—simple pleasures that feel like home.

This cake is perfect for slow, cozy mornings with a steaming mug of coffee, afternoon tea with friends, potlucks and family gatherings, or as a relaxed dessert for holiday tables. It’s approachable enough for weeknight baking but elegant enough to bring to a special occasion—no fuss, only delicious results.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 5–15 minutes (including cooling)
Servings: 8 slices (1 loaf)
Difficulty Level: Easy — great for bakers of all skill levels

Nutrition Highlights

Nutrition per serving (approximate; recipe yields 8 servings):

Calories: 365 kcal
Protein: 5 g
Carbohydrates: 45 g
Fat: 19 g
Fiber: 1.4 g
Sodium: depends on butter and added salt (estimate ~150–200 mg)

These values are estimates calculated from standard food composition data (USDA FoodData Central and common nutrition tables) and should be treated as approximate. For personal dietary needs—especially if you track macronutrients or manage conditions like diabetes—consult the CDC or Mayo Clinic guidance and consider calculating based on your exact ingredients and brands.

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Why You’ll Love It

This cake is all about comforting flavor and effortless charm. The coconut imparts a delicate tropical note without overpowering the classic buttery pound-cake profile, and the coconut cream adds an extra layer of richness that keeps the crumb tender for days. Make it for a weekend brunch to evoke warmth and nostalgia, or bake it as a thoughtful gift—wrapped in parchment, it travels well and makes a lovely homemade present. It’s also flexible: tweak the toppings or mix-ins to match the season or dietary needs, and you’ll have a new favorite to return to again and again.

Preparation Guide

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup coconut cream
1/2 cup shredded coconut (unsweetened recommended)
1/2 cup milk

Optional ingredients and substitutions:

For extra coconut flavor: add 1–2 teaspoons of coconut extract (reduce vanilla to 1/2 tsp if using).
To cut sweetness: use unsweetened shredded coconut and reduce sugar by 2–3 tablespoons.
Gluten-free option: substitute 1:1 gluten-free flour blend (results may vary).
Lower-fat option: use low-fat milk and reduce butter by 2 tablespoons, replacing with plain Greek yogurt (may change texture).
Vegan adaptation: replace butter with vegan butter, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), coconut cream and plant milk—note texture and rise will differ.

Step-by-step instructions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the flour, baking powder, and salt.
In another large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and coconut cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Practical tips:

Avoid overmixing once you combine the dry and wet ingredients—overworking the batter develops gluten and can make the cake dense. Mix until you just no longer see dry streaks.
If the top browns too quickly, tent loosely with foil during the last 15–20 minutes.
Use room-temperature eggs and butter; they emulsify better and produce a smoother, more uniform crumb.
Check doneness with a toothpick: if it comes out with a few moist crumbs, the cake is done; wet batter means it needs more time.

Best Pairings

Classic: a simple dusting of powdered sugar or a light drizzle of sweetened coconut glaze.
With spreads: a thin swipe of coconut butter or honey-butter enhances richness.
Drinks: pairs beautifully with black coffee, milky latte, or a fragrant jasmine or Earl Grey tea.
Dessert upgrade: serve warm with a scoop of vanilla ice cream and toasted coconut flakes for contrast in temperature and texture.
Brunch idea: slice and serve alongside fresh fruit (mango, pineapple, or berries) and yogurt for a balanced spread.

Shelf Life & Storage

Room temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight or heat.
Refrigeration: Wrapped well or stored in an airtight container, the cake will keep 4–5 days in the refrigerator. Bring slices to room temperature before serving for best flavor.
Freezer: Wrap tightly in plastic wrap and then foil, or place slices in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours; refresh with a quick 5–7 minute low-temperature bake (300°F/150°C) if you want to revive the crust.

Insider Secrets

Toast the shredded coconut lightly in a dry skillet before folding it into the batter for a nutty depth and crunch in the crumb—watch closely; it browns fast.
Sift the flour and baking powder together once for an extra-light texture.
For an even more tender crumb, swap 1–2 tablespoons of the flour for cornstarch—this creates a softer bite.
Use a metal or light-colored loaf pan; dark pans brown the edges faster and can overcook the crust.
Resting the batter for 5–10 minutes before baking can help with oven spring and evenness, though it’s optional.

Creative Twists

Tropical Glaze: mix powdered sugar with a tablespoon of coconut cream and a splash of lime juice for a glossy, tangy finish.
Coconut-Almond: fold in 1/2 cup toasted sliced almonds and replace half the shredded coconut with finely chopped almonds for crunch.
Pineapple Coconut: fold in 1/2 cup finely crushed canned pineapple (well-drained) and reduce milk by 2 tablespoons to keep batter consistency.
Vegan & Dairy-Free: use vegan butter, plant-based milk, and flax eggs (2 tbsp ground flaxseed + 6 tbsp water) with full-fat coconut milk or cream to help mimic richness. Expect a slightly different texture but delightful flavor.

Frequently Asked Questions

Can I use sweetened shredded coconut?
Yes—you can, but consider reducing the sugar in the recipe by 2–3 tablespoons to avoid making the cake overly sweet.
My cake is dense—what went wrong?
Likely causes: overmixing after adding flour, old baking powder (no rise), or measuring flour too firmly. Spoon and level flour rather than packing.
How do I prevent the top from cracking?
Small cracks are normal in pound cake. For a smoother top, ensure even oven temperature and avoid overfilling the pan. A tent of foil can reduce excessive browning.
Can I make muffins with this batter?
Yes—fill muffin tins 2/3 full and bake at 350°F (175°C) for about 18–22 minutes. Check doneness with a toothpick.
Is there a gluten-free version?
Yes—swap in a 1:1 gluten-free flour blend and add 1/4 to 1/2 teaspoon xanthan gum if your blend lacks binding agents. Texture will vary.

Conclusion

This Coconut Pound Cake is a dependable crowd-pleaser—simple to make, richly flavored, and versatile enough for everyday breakfasts or special occasions. If you enjoyed this version and want a Southern-style take or a version with a coconut glaze for extra indulgence, these resources offer excellent variations and inspiration: The Best Southern Coconut Pound Cake and Coconut Pound Cake | MOIST, FLUFFY + Coconut Glaze. Bake a loaf, share a slice, and tell me how it turned out—I love hearing your twists and successes.