Ultimate Moist Coconut Pound Cake: Your Easy Recipe for a Tropical Dessert
Imagine a slice of pure sunshine on your plate – that’s exactly what this easy Coconut Pound Cake delivers! It’s incredibly buttery, wonderfully moist, and bursting with the sweet, tropical flavor of shredded coconut. This versatile cake is truly perfect for any occasion, whether you’re hosting a leisurely brunch, needing a delightful dessert to impress guests, or simply looking for a thoughtful homemade gift.
If you’re a devoted coconut enthusiast, you know that craving for tropical goodness. Beyond this pound cake, you might also adore my Coconut Chocolate Chip Cookies for another dose of coconut bliss. For an extra indulgent treat, consider elevating this rich pound cake with a generous scoop of Homemade Vanilla Ice Cream or a dollop of fluffy coconut-flavored whipped cream. It’s truly a taste of summer vacation, no matter the season!
Ready to bake a soft, rich cake that tastes like sunshine and sweet coconut dreams? Let’s dive into the recipe!
Why You’ll Fall in Love with This Coconut Pound Cake
This isn’t just any pound cake; it’s a culinary journey to a tropical paradise! Here’s why this particular coconut pound cake recipe is about to become your new favorite:
- Effortless Make-Ahead Baking: One of the best features of this recipe is how beautifully it freezes. Prepare it in advance for holidays, special occasions, or simply to have a delicious treat ready for unexpected guests. Just thaw, slice, and serve!
- Unforgettable Buttery & Moist Texture: This cake is the epitome of comfort. It boasts a perfectly buttery crumb that practically melts in your mouth, combined with a moistness that ensures every bite is pure bliss. The delicate coconut flavor is present without being overpowering, making it universally appealing.
- Simple Ingredients, Big Flavor: You won’t need to hunt for obscure ingredients. This recipe relies on everyday pantry staples you likely already have, proving that extraordinary flavor doesn’t require extraordinary effort. Quality ingredients, thoughtfully combined, create magic.
- Versatile for Every Occasion: From elegant holiday gatherings to casual coffee breaks, or as a heartfelt hostess gift, this coconut pound cake fits seamlessly into any setting. Its classic appeal and tropical twist make it a crowd-pleaser for all ages and tastes.
🥘 Essential Ingredients for Your Coconut Pound Cake
Crafting this irresistible coconut pound cake requires a handful of key ingredients. Each plays a vital role in achieving that perfect texture and unforgettable flavor. Let’s take a closer look:
- Shredded Coconut: The star of the show! Use unsweetened shredded coconut for a more natural flavor that isn’t overly sweet, allowing the cake’s sweetness to shine.
- Unsweetened Coconut Milk: This is key for rich coconut flavor and moisture. You can use canned full-fat coconut milk for a denser, more decadent cake, or carton coconut milk for a slightly lighter texture. Whole milk can be substituted if coconut milk is unavailable, but the coconut flavor will be less intense.
- White Rum: Adds a subtle depth and warmth, enhancing the tropical notes. If you’re baking for children or prefer an alcohol-free version, simply substitute with an equal amount of additional coconut milk.
- Unsalted Butter: Essential for that classic buttery pound cake flavor and tender crumb. Always use room-temperature butter; it creams much better with sugar, incorporating air for a light and fluffy batter.
- Granulated Sugar: Provides sweetness and helps create a tender texture when creamed with butter.
- Eggs: Medium-sized and at room temperature. Eggs bind the ingredients, add richness, and contribute to the cake’s structure and rise. Room temperature eggs emulsify more easily into the batter.
- All-Purpose Flour: The structural backbone of the cake. Sifting it helps prevent lumps and ensures a light texture.
- Baking Powder & Baking Soda: These leavening agents work together to give the cake its lift and tender crumb.
- Kosher Salt: A pinch of salt balances the sweetness and enhances all the flavors in the cake.
- Vegetable Oil: A small amount helps to keep the cake extra moist and tender, even after a few days.
- Vanilla Ice Cream (optional): The perfect accompaniment for serving, offering a cool contrast to the warm cake.
For exact quantities and detailed measurements, please refer to the recipe card below.
🔪 Step-by-Step Instructions: How to Bake Your Coconut Pound Cake
Baking this coconut pound cake is a straightforward process, designed for both novice and experienced bakers. Follow these simple steps for a perfect, moist, and flavorful result every time:
Step 1 – Prepare your pan and preheat the oven.
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Grease a standard loaf pan (approximately 9×5 inches or 25 cm) thoroughly, then line it with parchment paper, leaving an overhang on the sides. This thoughtful step will make removing your finished cake incredibly easy.
Step 2 – Hydrate the coconut.
In a small bowl, combine the shredded coconut, coconut milk, and white rum (or extra coconut milk if substituting). Give it a good stir. Allow this mixture to soak for at least 15 minutes while you prepare the rest of your batter. Soaking the coconut helps it absorb moisture, resulting in a more tender and flavorful coconut texture throughout the cake.
Step 3 – Cream the butter and sugar.
Using your stand mixer fitted with a whisk attachment, beat the softened room-temperature butter and granulated sugar on high speed for 3-4 minutes. Continue mixing until the mixture becomes visibly pale, light, and fluffy. This creaming process is crucial as it incorporates air, which contributes to the cake’s light texture and rise.
Step 4 – Incorporate the eggs gradually.
Reduce the mixer speed to medium. Add the eggs one at a time, allowing each egg to fully incorporate into the butter-sugar mixture before adding the next. Stop the mixer occasionally and use a spatula to scrape down the sides of the bowl. This ensures everything is thoroughly combined and prevents the batter from curdling.
Step 5 – Add the dry ingredients.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Sift this dry mixture directly into your wet batter. Mix gently on low speed until just combined. Overmixing at this stage can develop gluten, leading to a tough cake, so be careful not to overdo it.
Step 6 – Fold in the soaked coconut mixture.
Carefully pour the pre-soaked coconut milk mixture into the batter. Mix for another 3-4 minutes, starting on medium speed and gradually increasing it as needed. Ensure all the coconut is evenly distributed throughout the batter. Scrape down the sides of the bowl again to guarantee a homogeneous mixture.
Step 7 – Transfer and begin baking (first stage).
Pour the prepared batter into your greased and parchment-lined loaf pan. Use a spatula to gently smooth the top of the batter. Place the pan in your preheated oven and bake for the initial 20 minutes.
Step 8 – Score the top for a perfect crack.
After the initial 20 minutes of baking, carefully remove the cake from the oven. Using a sharp knife, score the top of the cake lengthwise down the center. This strategic cut encourages the cake to rise and crack evenly along this line, creating that signature pound cake appearance and helping it bake more uniformly.
Step 9 – Complete the baking process.
Return the scored cake to the oven and continue baking for another 25 minutes, or until fully cooked. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean, with no wet batter clinging to it. If it’s still wet, bake for a few more minutes and re-test.
Step 10 – Cool and prepare to serve.
Once baked, remove the cake from the oven. Use a spatula to gently loosen the sides of the cake from the pan, if necessary. Allow the cake to cool completely in the pan before attempting to turn it out onto a wire rack. This is crucial for the cake to set properly and prevent it from breaking. Once cool, slice into generous pieces and serve on its own, or enhance the experience with a scoop of creamy vanilla ice cream.
If you’re a true fan of coconut, why not explore other delightful pairings? Try our delicious chocolate macaroon pie for another rich, coconutty treat, or complement your pound cake with a refreshing coconut pineapple drink!
Craving more comforting loaf cake recipes? Don’t miss this amazing chocolate chip ricotta loaf cake or the incredibly flavorful hummingbird bread!
🍽️ Essential Equipment
Having the right tools makes all the difference when baking. Here’s what you’ll need for this coconut pound cake:
- Kitchen Machine with Whisk Attachment: A stand mixer is highly recommended for creaming butter and sugar effectively, ensuring a light and airy batter.
- Spatula: Indispensable for scraping down the bowl and gently folding ingredients.
- Loaf Pan: One standard 9×5 inch loaf pan is perfect, or you can use two smaller ones if you prefer mini loaves or wish to gift one.
- Cooling Rack: Essential for allowing the cake to cool evenly and prevent sogginess on the bottom.
🌡️ Storage Tips for Your Coconut Pound Cake
One of the many great things about this pound cake is how well it stores, allowing you to enjoy its deliciousness over several days or even weeks:
- Room Temperature: Store your cooled coconut pound cake in an airtight container at room temperature for up to 3-4 days. This helps maintain its moisture and freshness.
- Freezing: For longer storage, this cake freezes beautifully. Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Store in the freezer for up to 2 months. To enjoy, simply thaw overnight in the refrigerator or at room temperature.
🎯 Expert Tips & Creative Variations
Take your coconut pound cake to the next level with these helpful tips and exciting variations:
- For a Bolder Rum Flavor: If you love the robust taste of rum, consider using dark rum instead of white rum. It will impart a richer, more complex flavor that complements the coconut beautifully.
- Add a Nutty Crunch: Introduce another layer of texture and flavor by folding in ½ cup of finely chopped and toasted almonds or cashews into the batter. This adds a delightful crunch that contrasts with the cake’s softness.
- Gluten-Free Alternative: This recipe can be adapted for gluten-free diets. Simply replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure your blend contains xanthan gum or add ½ teaspoon per cup of flour for optimal structure.
- Bake Mini Loaves: For individual servings or thoughtful gifts, divide the batter into two mini loaf pans. Reduce the baking time to approximately 30-35 minutes total, checking for doneness with a skewer.
- Tropical Glaze: For an extra touch of sweetness and shine, whisk together 1 cup powdered sugar with 2-3 tablespoons of coconut milk or lime juice until smooth. Drizzle over the cooled cake before serving.
- Toasted Coconut Topping: Enhance the coconut flavor by toasting some extra shredded coconut in a dry pan over medium-low heat until golden brown. Sprinkle it over the glazed or plain cake just before serving for an appealing garnish and added texture.
- Prevent Dryness: Ensure your butter and eggs are at room temperature. Overmixing the flour can also lead to a dry cake, so mix only until just combined.
- Even Baking: If your oven has hot spots, rotate the pan halfway through baking to ensure even browning and cooking.
Other Delicious Recipes for You to Try
- Best Homemade Vanilla Ice Cream Recipe
- Coconut Chocolate Chip Cookies
- White Chocolate Coconut Truffles
- Austrian Coconut “Busserl” cookies – like from granny
- How to Make Vanilla Flavored Vodka Whipped Cream
- Easy Vanilla Sauce
- Divine Leftover Egg Yolk Cookies
If you bake this delightful coconut pound cake, I’d absolutely love to hear from you! Please let me know how you liked it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback means the world! You can also sign up for our Newsletter to receive weekly delicious recipes directly in your inbox, or follow me on Pinterest or Instagram and share your beautiful creation with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss it!
📖 Recipe Card
Juicy Coconut Pound Cake
Nora
Save RecipeSaved!
Pin Recipe
Equipment
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Kitchen machine with a whisk attachment
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Spatula
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Loaf Pan 1 big loaf pan or 2 small loaf pans
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Cooling Rack
Ingredients
- ½ cup Shredded coconut
- 1 ¼ cup Coconut milk can be substituted with regular milk
- 3 tablespoon White rum or coconut milk
- 1 ¼ cup Butter unsalted, at room temperature
- 1 cup Granulated sugar
- 4 Eggs medium-sized
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- ⅓ tablespoon Baking soda
- ½ teaspoon Kosher salt
- 1 tablespoon Vegetable oil
- Vanilla ice cream optional
Instructions
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Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
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Mix 1 ¼ cup Coconut milk, 3 tablespoon White rum or coconut milk, and ½ cup Shredded coconut in a small bowl, and then soak for a minimum of 15 minutes.½ cup Shredded coconut, 1 ¼ cup Coconut milk, 3 tablespoon White rum or coconut milk
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Beat the softened 1 ¼ cup Butter and 1 cup Granulated sugar on high speed using your kitchen machine with a whisk attachment for 3-4 minutes.1 ¼ cup Butter, 1 cup Granulated sugar
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Lower the speed to medium, and add the 4 Eggs one by one while stopping the mixer and scraping the edges of the bowl between adding each egg.4 Eggs
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Mix 1 cup All-purpose flour, 1 tablespoon Baking powder, ⅓ tablespoon Baking soda, and ½ teaspoon Kosher salt and sieve them in the butter and egg mix.1 cup All-purpose flour, 1 tablespoon Baking powder, ⅓ tablespoon Baking soda, ½ teaspoon Kosher salt
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Add the coconut milk mixture and mix 3-4 minutes more.
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Mix all ingredients together for another 3-4 minutes, starting on medium speed, then increasing it and scraping the edges if needed.
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Grease the bread pan with 1 tablespoon Vegetable oil and then dust it with flour.1 tablespoon Vegetable oil
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Pour the dough batter in and bake in a preheated oven at 180 °C // 350 °F for 20 minutes.
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After the first 20 minutes, score the top of the pound cake with a knife lengthwise; this should help it bake faster and more evenly.
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Bake for another 25 minutes at the same temperature.
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After this, poke the pound cake in the middle with a wooden skewer, and when you take it out, it should be dry and have no batter/dough should stick to it.
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Using a spatula, gently release the sides of the pound cake from the pan and let it let the cake cool down completely, then turn it over.
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Slice in pieces and serve with Vanilla ice creamVanilla ice cream
Nutrition values are estimates only, using online calculators. Please verify using your own data.
🤎 You Might Also Like
If you’re loving the tropical vibes and delightful flavors of this coconut pound cake, here are some other recipes you might enjoy exploring:
- Tropical Coconut Flavored Whipped Cream
- Yummy 40 Yellow-Colored Cocktail and Drink Recipes
- Patriotic Fourth of July no-bake Cheesecake
- Vanilla Bean Ice Cream Pancakes {Palatschinken}
⛑️ Important Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal. Please keep these general guidelines in mind:
- Cook all food to the appropriate minimum internal temperature, especially if incorporating any meat or eggs in other recipes. For baked goods like this cake, an internal temperature of 165°F (74°C) is a good general benchmark for doneness, though a clean skewer test is often sufficient for cakes.
- Always use separate utensils for raw ingredients and cooked food to prevent cross-contamination.
- Thoroughly wash your hands with soap and warm water after handling raw ingredients.
- Avoid leaving perishable food sitting out at room temperature for extended periods, especially in warm climates.
- Never leave cooking food unattended, particularly when using high heat or an open flame.
- When frying or sautéing, use cooking oils with a high smoke point to prevent the formation of harmful compounds.
- Always ensure good ventilation in your kitchen, especially when operating a gas stove or oven.
For further comprehensive information on safe food handling practices, always refer to reputable sources such as the U.S. Food and Drug Administration (FDA).