Coconut Pound Cake Recipe

This coconut pound cake is a twist on a classic that you will want to serve up again and again. Adding toasted coconut to a standard pound cake recipe just gives it a little something special. Be sure to whip up one (or more) of these for your family. It is perfect for a special occasion and also a week night treat!

Coconut Pound Cake Ingredients:

Cake

• ¾ cup unsalted butter (softened)
• 3 large eggs
• 2 cups sweetened shredded coconut
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup buttermilk

Glaze

• 1 ½ cups powdered sugar
• 1-3 tbsp milk
• ½ tsp coconut extract

Coconut Pound Cake Recipe:

Start by toasting the coconut. Preheat your oven to 325 degrees F and then spread the 2 cups of shredded coconut onto a baking sheet. Bake in the oven for 5 to 10 minutes or until golden brown. Then set aside to cool.

Turn the oven to 350 degrees F then spray your loaf pan with non-stick spray. In a medium bowl, add in flour, baking powder, and salt. Mix well and set aside. In a large bowl, cream softened butter and sugar together. Then add in vanilla and eggs and mix well. Add flour mixture and buttermilk alternatively. Be sure to scrape the sides and also mix well. Then fold in one cup of the toasted coconut into the batter.

Then pour the batter into a prepared loaf pan.

Bake for 55-60 minutes or until a toothpick comes out clean. Remove from oven then cool for about 10 minutes. Remove from pan and then transfer to a cooling rack to cool completely.

To prepare the glaze, mix the powdered sugar, milk, and coconut extract well. Then spoon over your cake. Finally, top with the remaining toasted coconut.

Your coconut pound cake is ready to serve! It looks oh so amazing!

Then just slice and serve up to your family anytime of the day!

You will want to dive into this coconut pound cake again and again!

So, do you love this and want more recipes? Try the links below!

• Coconut Almond Granola
• Eggless Chocolate Cake
• Banana Bread Cake
• Carrot Wacky Cake Recipe
• Coconut Cream Lush

Do you also want to print this coconut pound cake recipe? Try the recipe card below!

Coconut Pound Cake

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Ingredients

• Cake
• ¾ cup unsalted butter softened
• 3 large eggs
• 2 cups sweetened shredded coconut
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup buttermilk
• Glaze
• 1 ½ cups powdered sugar
• 1-3 tbsp milk
• ½ tsp coconut extract

Instructions

• Start by toasting the coconut.  Preheat your oven to 325 degrees F and spread the 2 cups of shredded coconut onto a baking sheet.  Bake in the oven for 5 to 10 minutes or until golden brown.  Then set aside to cool.
• Turn the oven to 350 degrees F then spray your loaf pan with non-stick spray.  In a medium bowl, add in flour, baking powder, and salt.  Mix well and set aside.  In a large bowl, cream softened butter and sugar together.  Then add in vanilla and eggs.  Mix well.  Add flour mixture and buttermilk alternatively.  Be sure to scrape the sides and mix well.  Then fold in one cup of the toasted coconut into the batter.
• Then pour the batter into a prepared loaf pan.
• Bake for 55-60 minutes, until a toothpick comes out clean.  Remove from oven then cool for 10 minutes.  Remove from pan and then transfer to a cooling rack to cool completely.
• To prepare the glaze, mix the powdered sugar, milk, and coconut extract well.  Then spoon over your cake.  Top with the remaining toasted coconut.

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