Go Back
Slice of coconut pound cake on a white plate with the full bundt cake in the background.

Moist Coconut Pound Cake

Course: Dessert
Cuisine: American
Keyword: Moist Coconut Pound Cake
Difficulty Level: Beginner
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14 slices
Calories: 430kcal
Author: Kara @I Scream for Buttercream
This moist coconut pound cake is packed with full coconut flavor and topped with a creamy glaze, it’s perfect for Easter or any spring celebration.
Print Recipe
US Customary - Metric

Ingredients

For the cake:

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons coconut extract or emulsion (I like LorAnn Oils coconut emulsion, but use the brand you can find)
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup canned coconut milk, shake the can and mix it well first before measuring - see notes (I used Thai Kitchen Organic Coconut Milk. Do not discard the solid milk fat on the top of the can. Mix it in with the coconut milk, then measure out. Reserve the rest for the glaze.)
  • 1 ½ cups sweetened shredded coconut

For the glaze:

  • 2 cups confectioner’s sugar, sifted is best—sift after measuring
  • ¼ teaspoon coconut extract
  • ¼ cup coconut milk (can add more teaspoons as needed)

Instructions

For the cake:

  • Preheat the oven to 325 degrees F and grease and flour a 12-cup bundt pan and set aside.
  • In a medium-sized bowl, add the flour, baking powder and salt. Whisk well and set aside.
  • To a large mixing bowl, add the room temperature butter and the sugar and mix with an electric mixer on medium-high for about two minutes until the mixture is light and fluffy.
  • Add the room temperature eggs, coconut extract and vanilla extract to the butter/sugar mixture and mix on medium speed until well combined. Scrape down the sides of the bowl and mix again for about 10 seconds.
  • Add half the dry mixture to the butter/sugar mixture and mix on medium speed only until just combined. (Only about 20 seconds.)
  • Take the can of coconut milk and shake it well, then open it. Do not discard the layer of fat at the top of the can when it’s opened. This is what makes this cake moist and delicious. Mix that in with the liquid in the can and then measure out one cup and add to the batter. (Reserve the rest of the coconut milk for the glaze.) Mix on medium speed only until well combined. (About 15 seconds.)
  • Add the other half of the dry ingredients and mix on medium speed until well combined. (About 15 seconds.) Be very careful not to mix too long. Mixing for a minute or longer is way too long. This will over-develop the flour and can cause a dense and gummy cake.
  • Scrape down the sides of the bowl and mix again on medium speed for only about 10 seconds.
  • Add the shredded coconut and mix in by hand with a large spoon or silicone spatula.
  • Add the batter to the prepared pan and bake at 325 degrees F on the middle rack for approximately 60-65 minutes. Ovens vary, so it may take a bit longer or maybe a bit shorter for you. A toothpick inserted into the center of the cake will come out with a few moist crumbs on it or clean, but no raw batter.
  • Remove the cake from the oven and set on a cooling rack to cool for about 15 minutes, then turn the cake out of the pan and set directly onto the rack to let it cool completely before adding the glaze.

For the glaze:

  • Add all of the glaze ingredients to a medium-sized mixing bowl and mix with a fork or a whisk until smooth.
  • Check the consistency. If too thin, add confectioner’s sugar by the tablespoon, mixing after each addition and check the consistency again. If too thick, add milk by the teaspoon, mixing after each addition and check the consistency again.
  • Spoon the glaze onto the cooled cake.
  • Sprinkle with additional shredded coconut if desired.

Notes

About the coconut milk: This recipe was written using the canned coconut milk (not coconut cream). I have not tested this recipe using any other type of coconut milk or coconut cream. I prefer using the can because it seems to have more fat in it and that makes a very moist cake. When you open the can, there may be a layer of fat at the top of it even if you shake it up well. Do not discard that. Mix that in with the liquid inside the can. That coconut fat is what makes the cake moist and delicious.
About the coconut extract: You really want to use the coconut extract to give this cake more coconut flavor as the coconut milk and shredded coconut are just not enough to give it a full coconut flavor. You can generally find coconut extract at grocery stores.
About the shredded coconut: I used sweetened shredded coconut. If you don’t like shredded coconut, just omit it.
How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 4-5 days.
How to serve: Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving. You can also pop a slice in the microwave to warm up a bit.
Be sure to check out the TIPS & FAQs section in this post—it should answer any questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 430kcal | Carbohydrates: 71g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 179mg | Fiber: 1g | Sugar: 34g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg