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Coconut Cream Pound Cake

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Coconut Cream Pound Cake is a moist, dense, and buttery dessert infused with rich coconut flavor and a golden crust. A classic pound cake with a tropical twist that’s perfect for gatherings or everyday indulgence.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup coconut cream (not cream of coconut)
  • 1 cup shredded sweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 2–4 tbsp whole milk or buttermilk, as needed for moisture

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
  2. Cream butter and sugar together in a large bowl until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract and coconut extract if using.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Alternately add dry ingredients and coconut cream to the butter mixture, beginning and ending with dry ingredients. Add milk if batter is too thick.
  7. Fold in shredded coconut until evenly combined.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Notes

  • Top with a light coconut glaze made from powdered sugar and coconut milk.
  • Toast shredded coconut for a nuttier flavor and texture.
  • Use mini loaf pans for individual servings or gifts.
  • Wrap tightly and refrigerate or freeze for longer storage.

Nutrition

Find it online: https://elladishes.com/coconut-cream-pound-cake/