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Coconut Pound Cake
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3.77 from 92 votes

Homemade Coconut Pound Cake

Heavenly coconut pound cake made from scratch with simple ingredients and a coconut glaze!
Course cake, Dessert, pound cake
Cuisine American, southern
Keyword coconut, glaze, pound cake
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients

POUND CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • cups granulated sugar
  • 3/4 cup unsalted butter (1½ sticks)
  • 3 eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure coconut extract
  • 1/2 cup canned coconut milk unsweetened
  • 1/2 cup whole milk
  • 1/2 cup shredded coconut flakes

GLAZE

  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • salt pinch
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut flakes

Instructions

  • Heat oven to 325 F. Grease and flour a 9 x5 loaf pan. Set aside.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In another large bowl, cream together sugar and butter on low speed until well combined.
  • Mix in eggs one at a time.
  • Mix in vanilla extract and coconut extract. (see note)
  • Gradually add the dry ingredients into the wet ingredients, alternating with the coconut milk and whole milk.
  • Mix until batter is fluffy.
  • Fold in shredded coconut flakes.
  • Pour batter into prepare pan and give the pan a shake to even out the batter.
  • Bake for 1 hour and 15-20 minutes. Check on it at the 60 minute mark and cover with aluminum foil if it's getting too dark. Continue baking until a toothpick inserted into the center comes out clean or with moist crumb clinging to it. (see note on baking time updated adjustment)
  • Place on a cooling rack to cool (remember cake will continue cooking as it cools)
  • Once pan has cooled remove cake from pan and allow to finish cooling completely on cooling rack.
  • While cake is cooling make the glaze by combing all glaze ingredients in a bowl until silky.
  • Pour half the glaze over cooled cake and then top with coconut flakes.
  • Once glaze has hardened, drizzle on the remaining glaze and allow to harden.
  • Slice and serve.
  • Store cake wrapped in plastic wrap in an airtight container.

Video

Notes

EXTRACTS: Extracts strength vary greatly! I used a pretty potent pure coconut extract. You may need to add more coconut extract if your brand is on the lighter side.
BAKING TIME CORRECTION- Update: Whoops!!! The video says 60-65 minutes, however the correct baking time should be  (1 hour and 15-20 minutes). However, do check on it at the 60 minute mark and cover with foil if you feel it is getting too dark and continue baking until the center is set.