Description
From-Scratch Coconut Pound Cake is the perfect rich and buttery Southern dessert packed with sweet coconut flavor and a soft moist crumb. This classic homemade cake combines the dense texture of traditional pound cake with creamy coconut richness, creating a dessert that feels comforting, elegant, and completely irresistible. Every slice is filled with buttery goodness and delicate coconut flavor that melts in your mouth.
Ingredients
For the Coconut Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
For the Coconut Glaze
- 2 cups powdered sugar
- 3–4 tablespoons coconut milk
- 1/2 teaspoon coconut extract
Optional Toppings
- Toasted coconut flakes
- White chocolate drizzle
- Fresh berries
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pans thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt until combined.
In a large mixing bowl, beat the softened butter, shortening, and sugar together until light and fluffy. This process may take about 4–5 minutes and helps create a tender texture.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and coconut extract.
Gradually add the dry ingredients alternately with the coconut milk and sour cream, beginning and ending with the flour mixture.
Mix gently until just combined without overmixing.
Fold in the shredded coconut carefully throughout the batter.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with foil during the final baking time.
Allow the cake to cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.
Prepare the coconut glaze by whisking together powdered sugar, coconut milk, and coconut extract until smooth.
Drizzle generously over the cooled pound cake.
Top with toasted coconut flakes if desired.
Notes
Avoid overmixing the batter after adding flour, as this can create a heavy dense cake. Use room temperature ingredients for smoother mixing and even baking. Be patient during baking since pound cakes require longer baking time to fully cook while staying moist.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Calories: 620
- Sodium: 220mg
- Protein: 6g