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
Place the butter and sugar in a measuring cup. Beat on high until the mixture becomes pale yellow and fluffy. Reduce the speed to medium and add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
In a separate bowl, sift together the cake flour, instant pudding mix, sea salt, and baking soda. With the mixer on the lowest speed, gradually add the sifted dry ingredients to the wet mixture.
Add the sour cream, milk, and both extracts to the mixture. Stir until just combined. Pour the batter into the prepared Bundt pan, spreading it evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Combine cream cheese, powdered sugar, salt, milk, and extract in a small bowl. Whisk together until the glaze is smooth.
Drizzle the glaze over the cooled cake, then sprinkle with coconut flakes. Slice and enjoy.
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
Coconut Pound Cake
Ingredients
For the Coconut Pound Cake
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 1-3.4 ounce package coconut cream instant pudding mix
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- ¼ cup milk room temperature
- 1 tablespoon coconut extract
- 1 tablespoon banana extract
- 1 teaspoon vanilla extract
For the Cream Cheese Coconut Glaze
- 4 ounces cream cheese softened
- 1 1/4 cups powdered sugar
- Pinch fine sea salt
- 2 tablespoons milk
- 1 teaspoon coconut extract
- ¼ cup coconut flakes toasted for garnish
Instructions
- Place the butter and sugar in a measuring cup. Beat on high until the mixture becomes pale yellow and fluffy. Reduce the speed to medium and add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- In a separate bowl, sift together the cake flour, instant pudding mix, sea salt, and baking soda. With the mixer on the lowest speed, gradually add the sifted dry ingredients to the wet mixture.
- Add the sour cream, milk, and both extracts to the mixture. Stir until just combined. Pour the batter into the prepared Bundt pan, spreading it evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Combine cream cheese, powdered sugar, salt, milk, and extract in a small bowl. Whisk together until the glaze is smooth.
- Drizzle the glaze over the cooled cake, then sprinkle with coconut flakes. Slice and enjoy.