Coconut Pound Cake

Coconut Pound Cake has that classic pound cake richness but with a lighter, softer crumb that’s irresistible. And we can’t forget the cream cheese coconut glaze. Topped with toasted coconut flakes, it’s the perfect finishing touch.Plus, it’s a breeze to make and stores wonderfully! Ideal for dessert, tea time, an afternoon treat, or your next potluck gathering!

Ingredients

For the Coconut Pound Cake:

• Unsalted butter (room temperature)
• Granulated sugar
• Large eggs (room temperature)
• Cake flour
• Coconut cream instant pudding mix
• Fine sea salt
• Baking soda
• Sour cream (room temperature)
• Milk (room temperature)
• Coconut extract
• Banana extract
• Vanilla extract

For the Cream Cheese Coconut Glaze:

• Cream cheese (softened)
• Powdered sugar
• Fine sea salt
• Milk
• Coconut extract
• Coconut flakes (toasted, for garnish)

How To Make Coconut Pound Cake

1. Prepare the Cake Batter

Place the room-temperature butter and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the butter and sugar on high speed for 3-5 minutes, or until the mixture becomes pale yellow, fluffy, and creamy. This step is crucial for creating an airy texture in the cake.

Reduce the mixer speed to medium. Add the eggs one at a time, mixing well after each addition.

Scrape down the sides and bottom of the bowl with a spatula to ensure the mixture is fully combined before adding the next egg.

In a separate bowl, sift together the cake flour, coconut cream instant pudding mix, sea salt, and baking soda. Sifting ensures the dry ingredients are evenly mixed and prevents lumps.

With the mixer on low speed, gradually add the sifted dry ingredients to the butter-sugar-egg mixture. Do this in 3-4 additions, mixing just until combined after each addition to avoid overmixing.

Stir in the sour cream, milk, coconut extract, banana extract, and vanilla extract. Mix on low speed or by hand with a spatula until the batter is smooth and well incorporated.

Be careful not to overmix, as this can make the cake dense.

2. Bake the Pound Cake

Grease a Bundt pan generously with butter or non-stick spray. Dust it lightly with flour to prevent the cake from sticking.

Tap out any excess flour.

Transfer the prepared batter into the Bundt pan, using a spatula to spread it evenly. Smooth the top to ensure an even bake.

Preheat your oven to 325°F (163°C) and bake the cake for 75-85 minutes, or until the top is golden brown.

To check for doneness, insert a toothpick or skewer into the center of the cake. It should come out with a few moist crumbs but no wet batter.

Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

3. Make the Cream Cheese Coconut Glaze

In a medium bowl, combine the softened cream cheese, powdered sugar, a pinch of sea salt, milk, and coconut extract.

Whisk or beat the mixture with a hand mixer until smooth and pourable. If the glaze is too thick, add a small amount of milk (½ teaspoon at a time) until it reaches your desired consistency.

4. Toast the Coconut Flakes

Place the coconut flakes in a dry skillet over medium heat. Stir frequently to prevent burning.

Toast for 3-5 minutes until the flakes turn golden brown and release a nutty aroma. Remove from the heat and let them cool.

5. Assemble the Cake

Once the cake is completely cool, drizzle the cream cheese coconut glaze over the top of the cake. Let it cascade naturally over the sides for an elegant presentation.

Sprinkle the toasted coconut flakes evenly over the glaze while it’s still wet so they stick.

Use a sharp knife to slice the cake into portions. Serve immediately and enjoy the moist, flavorful coconut pound cake with its creamy glaze and crunchy topping.

Top Tips

• Achieving the Ideal Glaze Consistency: When preparing the cream cheese glaze, aim for a consistency that is thick yet pourable. If the glaze is too runny, add more powdered sugar. If it’s too thick, incorporate a little more milk. The perfect consistency will allow the glaze to drape elegantly over your coconut pound cake.

• Remove Air Bubbles: Once you’ve poured the batter into the Bundt pan, gently tap the pan on the counter a few times. This helps eliminate any air bubbles, ensuring your pound cake bakes evenly.

What to Serve with Coconut Pound Cake

• Enhance your coconut pound cake with a scoop of creamy banana pudding ice cream or gelato, creating a delightful contrast of temperatures and textures. Try tropical-flavored gelato for a unique twist.

• Pair your cake with juicy pineapple or mango slices, or a medley of berries. The tanginess of the fruits complements the sweet, coconut flavor of the cake.

• Enjoy a slice of cake with a warm drink like white chocolate hot cocoa, chai, or a spiced latte. These beverages complement the rich flavor of the cake and create a cozy experience.

How to Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap. If glazed, ensure the glaze is set before covering. At room temperature, the cake lasts 2-3 days; in the fridge, up to a week. For longer storage, freeze the unglazed cake wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze before serving. The sour cream glaze can also be frozen separately and thawed when needed.

More Cakes

• Lemon Blueberry Pound Cake
• Lemon Blueberry Pound Cake
• Vegan Pound Cake