Coconut Cream Pound Cake

This Coconut Cream Pound Cake is a rich, dense, and moist dessert that I love making when I want something classic with a tropical twist. With its buttery crumb, sweet coconut flavor, and irresistible golden crust, this cake is a standout on any dessert table.

Why You’ll Love This Recipe

I love how this pound cake blends old-fashioned comfort with the light, dreamy flavor of coconut. It’s simple to make, slices beautifully, and stays moist for days. The coconut cream and shredded coconut give it depth, while the texture is smooth and buttery. Whether I serve it plain, dusted with powdered sugar, or topped with whipped cream, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter, softened

• Eggs

• Coconut cream (not cream of coconut)

• Shredded sweetened coconut

• Baking powder

• Salt

• Vanilla extract

• Coconut extract (optional, for extra flavor)

• Whole milk or buttermilk (as needed for moisture)

directions

1. I preheat the oven to 325°F and grease a bundt or loaf pan generously.

2. In a large bowl, I cream the butter and sugar together until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. I stir in the vanilla extract, and if I’m using it, the coconut extract too.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I alternate adding the dry ingredients and the coconut cream into the butter mixture, starting and ending with the dry.

7. I fold in the shredded coconut gently until evenly distributed.

8. I pour the batter into the prepared pan and smooth the top.

9. I bake for about 1 hour and 15 minutes, or until a toothpick inserted comes out clean.

10. I let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Servings and timing

This recipe serves 10 to 12 people. It takes about 20 minutes to prep and around 1 hour and 15 minutes to bake, so I plan on roughly 1 hour and 40 minutes total from start to finish.

Variations

Sometimes I top the cake with a light coconut glaze made from powdered sugar and coconut milk. If I want extra texture, I toast the shredded coconut before folding it in. For a more intense coconut flavor, I use both coconut cream and a bit of coconut extract. I’ve also baked this in mini loaf pans for giftable portions or individual desserts.

storage/reheating

I keep the cake tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices individually for up to 3 months. When I want to reheat, I microwave a slice for about 10–15 seconds to bring back that soft texture.

FAQs

Can I use cream of coconut instead of coconut cream?

I don’t recommend it. Cream of coconut is much sweeter and can change the texture and flavor balance. I stick with unsweetened coconut cream for the best results.

Can I make this cake ahead of time?

Yes, and I often do. It stays moist for days, so I bake it a day in advance and wrap it tightly once it cools.

What’s the best way to toast shredded coconut?

I spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally until golden. It adds a nutty depth to the cake.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works just fine for creaming the butter and mixing the batter—just make sure to mix until everything is well combined and fluffy.

How do I prevent the cake from sticking to the pan?

I grease the pan generously with butter or baking spray and often dust it lightly with flour or shredded coconut to help release the cake cleanly.

Conclusion

Coconut Cream Pound Cake is one of those timeless treats I never get tired of baking. It’s rich, flavorful, and just the right amount of sweet. Whether I serve it at a gathering or enjoy it with my morning coffee, every slice delivers that soft, coconut-kissed bite I always crave.

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