Coconut Pound Cake: the easy and flavorful dessert recipe

Total time: 45 Min
Difficulty: Low
Serves: 10 people
By Cookist

Who doesn’t love a good coconut pound cake? It’s such an easy dessert and is the perfect sweet bite to enjoy with your coffee or tea. Of course, we all love loaves, but every so often, we crave something different. The texture is dense, without being dry, while soft, moist, and fluffy. The flavor is mild like vanilla cake with a hit of coconut.

Pound cake recipes are always nice to have on hand. When you have unexpected guests, it’s quick to throw the ingredients together, bake it, and still impress your guests. It’s also easy to store and freeze, so make sure you try this recipe today!


Tips for the Best Coconut Pound Cake

– For extra indulgence, you can add a sugar glaze. Allow the cake to cool, and drizzle with a sugar glaze: simply whisk together 2 tbsp melted butter, ½ cup powdered sugar, 1 tsp coconut extract, ½ tsp vanilla extract, 1 tbsp milk. Top the glaze with sweetened toasted coconut.

– You can also sprinkle the cake with icing (powdered sugar) or coconut sugar.

– For extra flavor, you can add coconut extract to the batter. Spices also go well with this cake, try cardamom in this recipe.

Nuts also match really well with coconut. Add some chopped and toasted pecans to the batter, and sprinkle on top of the baked Coconut Pound Cake once baked.

– You can double up the amount of batter and bake it in a bundt cake mold.

– You can use all purpose flour or 00 cake flour for this great dessert.

– To make this coconut pound cake moist and fluffy just right, be sure not to use melted butter, only softened one.


How to store and freeze Coconut Pound Cake

This Coconut Pound Cake is perfectly suited for freezing. Simply wrap the whole baked (and cooled) loaf (or portions) in plastic wrap. You can add an additional layer of aluminum foil to prevent any flavors in your freezer to migrate into the pound cake. Thaw at room temperature and the cake will taste just as great as it did the day you baked it.

You can store it at room temperature in an airtight container for up to 3 days. If wrapped in plastic wrap, you can store it in the refrigerator for up to one week.


butter, softned
100 g (1/2 cup)
Granulated sugar
100 g (1/2 cup)
all-purpose flour or cake flour
100 g (0.8 cup)
dried crushed coconut
80 g (1 cup) + 10 g for sprinkling cakes
fresh milk
20 ml (4 tsp)
Vanilla Extract
5 ml (1 tsp)
Baking powder
4 g (1 tsp)

How to make Coconut Pound Cake

Add the eggs and vanilla extract to a small bowl and whisk.

In another bowl, add the butter and the sugar.

Stir it to combine.

Continue whisking through.

Combine flour and baking powder and add the sifted mixture to the rest of the ingredients, mix with a spatula.

Add the milk.

Add in the shredded coconut and stir through.

Pour the mixture into the mold and sprinkle it with coconut.

Bake at 180°C/350°F for 30-35 minutes until golden and cooked through.

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