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Coconut Pound Cake


Coconut Pound Cake

Rich, dense, buttery, velvety -- and all the coconut tropical escape you could want! This coconut pound cake recipe is your new favorite dessert.



• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups butter, softened

• 1 (8 ounce)package cream cheese

• 3 cups sugar

• 6 large eggs

• 2 cups sweetened flaked coconut

• 1 teaspoon vanilla extract

• 1 1/2 teaspoon coconut extract


• 1 1/2 cups confectioners' sugar

• 2-3 tablespoons whole milk

• 1/8 teaspoon coconut extract


• 1/4 cup sweetened flaked coconut, lightly toasted


Make Cake:

• Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.

• Whisk together in a medium mixing bowl, flour, baking powder, and salt; set aside.

• In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 4 minutes.

• Add cream cheese and beat on medium for 2 minutes.

• With the mixer on low, gradually mix in sugar until blended. Turn mixer to medium, beat for 2 additional minutes.

• Add eggs, one at a time, mixing after each addition just until yolk disappears.

• Mix in flour mixture gradually until just moistened, then stir in vanilla and coconut extract, and flaked coconut. 

• Pour batter into prepared pan. Tap pan on the counter to remove any air bubbles.

• Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in pan on a wire rack for 1 hour. 

• Remove from pan and cool completely on a wire rack.

Make Glaze:

• Whisk together confectioners' sugar and 2 tablespoons of the milk in a small bowl until smooth. Add remaining milk, as needed, 1 teaspoon at a time, until glaze has a thick pourable consistency. Stir in coconut extract. 

• Pour over completely cooled cake.

•  Top with ¼ cup shredded coconut.


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