Dreamy Coconut Pound Cake Recipe: Tropical Sweetness Awaits!

Baking brings pure joy, especially when crafting a delectable tropical coconut pound cake that transports you to sun-drenched islands with every tender bite.

The rich, moist layers of this tropical coconut pound cake shimmer with sweet, nutty essence and promise a delightful escape from ordinary desserts.

Coconut lovers rejoice as each forkful delivers a symphony of tropical flavors that dance across your palate.

Butter, flour, and shredded coconut merge into a luscious creation that whispers of beach vacations and warm breezes.

Fresh ingredients transform this classic dessert into an extraordinary culinary adventure.

Smooth, dense, and wonderfully fragrant, this pound cake stands as a testament to simple elegance in baking.

Prepare to savor a slice of paradise that will have everyone asking for seconds.

Steps To Bake Coconut Pound Cake Just Right

• Warm Up the Oven

Crank the oven to a cozy 325F and give your bundt pan a quick massage of butter and flour.

• Create Creamy Base

Whip butter and sugar until they transform into a fluffy cloud. Crack eggs one by one, stirring after each. Mix in those tropical coconut and vanilla flavor bombs.

• Blend Dry and Wet Worlds

Gently fold flour, baking powder, and salt into your creamy mixture. Don’t overmix – just let ingredients dance together smoothly. Toss in shredded coconut for extra tropical punch.

• Bake to Perfection

Pour batter into prepared pan and slide into the oven. Watch the magic happen for about 60-70 minutes. Your cake is ready when a toothpick comes out clean without any gooey evidence.

• Dress Your Cake

Once cooled, whip up a silky glaze by whisking melted butter, powdered sugar, milk, and coconut extract. Drizzle this liquid gold over your cake. Sprinkle toasted coconut on top for a crunchy crown.

• Serve and Celebrate

Let the cake rest on a wire rack, then slice and enjoy your tropical treasure. Each bite promises a vacation in your mouth.

Tips For A Moist Coconut Pound Cake

• Coconut Cake Mastery: Expert Tips & Delicious Twists
• Room Temperature Magic: Ensure butter, eggs, and milk are at room temperature for a smoother, more even cake batter that blends perfectly.
• Coconut Intensity Boost: Add an extra 1/4 cup of shredded coconut directly into the batter for a more pronounced coconut flavor and delightful texture.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free blend and add 1/2 teaspoon xanthan gum to maintain the cake's signature light and fluffy structure.
• Dairy-Free Adaptation: Replace milk with coconut milk and use dairy-free butter alternative to create a completely lactose-free version that doesn't compromise on richness.
• Make-Ahead Brilliance: This cake tastes even better the next day, so bake in advance and store at room temperature wrapped in plastic wrap for maximum moisture and flavor development.

Serve Coconut Pound Cake With A Smile

• Tropical Brunch Delight: Serve slices alongside fresh tropical fruits like mango, pineapple, and passion fruit for a vibrant breakfast experience.
• Afternoon Tea Elegance: Pair each slice with a delicate cup of Earl Grey or jasmine tea, creating a sophisticated dessert moment.
• Dessert Party Centerpiece: Transform the cake into an eye-catching dessert table centerpiece, surrounding it with additional toasted coconut flakes and edible flowers for a stunning presentation.
• Ice Cream Companion: Top warm cake slices with a scoop of coconut or vanilla ice cream, drizzling extra glaze for an indulgent dessert that combines warm and cold textures.

Keep Coconut Pound Cake Fresh And Soft

• Smart Refrigeration Strategy: Store the coconut pound cake in an airtight container at room temperature for 3-4 days, ensuring maximum freshness and preventing moisture loss. Wrap tightly with plastic wrap or place in a sealed cake carrier to maintain its delicate texture.
• Freezing Magic: Slice the cake before freezing individual portions inside freezer-safe bags. Properly wrapped cake can be stored frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving for best flavor and texture.
• Glaze Timing Tip: Apply the coconut glaze just before serving to prevent sogginess. Keep the glaze and toasted coconut garnish separate until the final serving moment to maintain crisp, delightful toppings.
• Moisture Maintenance: Place a slice of bread in the storage container with the cake to help retain moisture and softness. Replace the bread slice every 24 hours if the cake is kept at room temperature for extended periods.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Calories: 366 kcal

Servings: 13

What’s Inside Coconut Pound Cake

• All-Purpose Flour: Provides structure and foundation for the cake's tender crumb, select unbleached flour for best texture.
• Baking Powder: Ensures light and fluffy cake rise, check freshness for optimal volume.
• Kosher Salt: Enhances overall flavor profile and balances sweetness.

• Butter: Creates rich, creamy base and delivers luxurious mouthfeel, use room temperature for smooth blending.
• Granulated Sugar: Sweetens and helps create soft cake texture, opt for pure cane sugar.
• Eggs: Bind ingredients and add structure, select fresh large eggs.
• Milk: Adds moisture and softness, whole milk recommended for fuller flavor.
• Coconut Extract, Vanilla Extract: Infuse deep, aromatic tropical and classic flavor notes.

• Shredded Sweetened Coconut: Provides delightful tropical texture and authentic coconut essence, choose high-quality brand.
• Powdered Sugar: Creates silky smooth glaze with perfect drizzling consistency.
• Toasted Shredded Coconut: Adds crunchy garnish and intensified nutty coconut flavor.

Baking Tools For Coconut Pound Cake Perfection

• Bundt Pan or 10-inch Tube Pan: Essential for shaping the cake and ensuring even baking.
• Large Mixing Bowl: Perfect for creaming butter and sugar, and mixing cake batter.
• Electric Mixer or Whisk: Crucial for beating ingredients until light and fluffy.
• Wire Rack: Helps cool the cake evenly after baking.
• Separate Mixing Bowl: Used for combining dry ingredients.
• Whisk: Ideal for mixing dry ingredients and creating a smooth glaze.
• Toothpick: Helps check cake doneness by testing the center.
• Measuring Cups and Spoons: Necessary for accurate ingredient measurements.

Tropical Coconut Pound Cake Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 30 minutes
• Yield: 13 1x

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Description

Sinfully rich coconut pound cake brings Caribbean sunshine to classic dessert traditions. Creamy coconut layers meld with buttery cake, delivering sweet tropical comfort that delights home bakers and dessert enthusiasts.

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Ingredients

Scale 1x2x3x

• 1 cup (226 grams / 8 oz) unsalted butter, softened
• 2 ½ cups (500 grams / 17.6 oz) granulated sugar
• 4 large eggs
• 2 ¼ cups (280 grams / 9.9 oz) all-purpose flour
• 1 cup (80 grams / 2.8 oz) shredded sweetened coconut
• 1 tsp baking powder
• ½ tsp kosher salt
• ½ cup (120 ml / 4 fl oz) milk
• 2 tsps coconut extract
• 1 tsp vanilla extract
• 1 ½ cups (180 grams / 6.3 oz) powdered sugar
• ½ cup (120 ml / 4 fl oz) milk (for glaze)
• 2 tbsps (30 ml / 1 fl oz) unsalted butter, melted (for glaze)
• ⅔ cup (53 grams / 1.9 oz) shredded sweetened coconut, toasted (for topping)

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Instructions

1. Creaming Station: Whip softened butter and granulated sugar into a cloud-like consistency with pale, fluffy appearance.
2. Egg Integration: Methodically blend eggs into the mixture, ensuring thorough incorporation and silky smooth texture after each addition.
3. Flavor Infusion: Introduce coconut and vanilla extracts, stirring to create an aromatic and rich base for the cake.
4. Liquid Harmonization: Carefully mix milk into the batter, maintaining its delicate balance and smooth composition.
5. Dry Ingredient Preparation: Sift flour, baking powder, and kosher salt together, eliminating potential lumps and ensuring uniform distribution.
6. Batter Composition: Gently fold dry ingredients into wet mixture with minimal stirring to preserve the batter’s tender structure, then fold in shredded sweetened coconut evenly.
7. Oven Preparation: Preheat oven to 325F (163C), meticulously grease and flour a bundt or tube pan to prevent sticking.
8. Baking Process: Pour batter into prepared pan, smoothing the surface for even baking. Bake for 60-70 minutes, checking doneness with a clean toothpick inserted into the center.
9. Cooling and Glazing: Rest cake in pan for 10 minutes, then invert onto a wire rack. Whisk together melted butter, powdered sugar, milk, and coconut extract to create a silky glaze.
10. Finishing Touches: Once completely cooled, drizzle glaze over the cake and sprinkle with toasted shredded coconut for a delightful textural contrast.

Notes

• Prevent Overmixing: Stir dry and wet ingredients minimally to maintain the cake’s tender, light crumb and avoid a dense, tough texture.
• Temperature Matters: Ensure butter and eggs are at room temperature for smoother blending and more even cake rise.
• Coconut Intensity: Toast coconut flakes before adding to enhance nutty flavor and provide extra crunch to the cake’s texture.
• Glaze Consistency: Adjust powdered sugar or milk quantities slightly to achieve the perfect drizzling thickness for an elegant cake finish.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 13
• Calories: 366
• Sugar: 34 g
• Sodium: 135 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 88 mg