Coconut Cream Pound Cake – A Moist & Tropical Dessert You’ll Love

If you’re searching for the perfect pound cake recipe that’s rich, buttery, and infused with a tropical twist, this Coconut Cream Pound Cake is exactly what you need. Imagine the classic dense texture of a traditional pound cake, but elevated with the subtle sweetness of coconut milk and the chewy bite of shredded coconut. It’s a dessert that feels both comforting and a little exotic at the same time.

This cake is perfect for almost any occasion: family gatherings, Sunday brunch, holiday parties, or simply as a sweet treat to enjoy with your afternoon coffee. The best part? It’s easy to make with pantry staples and requires no complicated steps.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon coconut extract (or substitute with vanilla extract)
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup coconut milk (or whole milk)
1 cup sweetened shredded coconut

For the Glaze:

2 cups powdered sugar
2–3 tablespoons coconut milk (or regular milk)
½ teaspoon vanilla or coconut extract
Extra shredded coconut for garnish

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or tube pan to ensure your cake releases cleanly after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening agents are evenly distributed throughout the batter.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy. This usually takes about 3–5 minutes and is essential for creating a tender cake texture.

4. Add the Eggs and Extract

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the coconut extract (or vanilla extract).

5. Combine Wet and Dry Ingredients

Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake dense. Finally, fold in the shredded coconut.

6. Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Remove from Pan

Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.

8. Make the Glaze

In a small bowl, whisk together the powdered sugar, coconut milk, and extract until smooth. Adjust the consistency by adding more milk if needed.

9. Glaze and Garnish

Drizzle the glaze over the cooled cake, then sprinkle with extra shredded coconut for a decorative and flavorful finish.

Tips for the Best Coconut Cream Pound Cake

Use room temperature ingredients: This helps the butter, eggs, and milk blend more smoothly for a better batter.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing can make the cake tough.
Try toasted coconut: For extra crunch and flavor, lightly toast the shredded coconut before sprinkling it on top.
Make it richer: Swap the coconut milk for canned coconut cream if you want a more decadent texture.

Why You’ll Love This Recipe

The cake is incredibly moist and buttery.
The coconut flavor is subtle yet irresistible.
It’s easy to make but looks elegant enough for entertaining.
Stores well and tastes even better the next day.

Serving Suggestions

This Coconut Cream Pound Cake pairs beautifully with:

A hot cup of coffee or tea.
Fresh tropical fruit like pineapple or mango.
A scoop of vanilla ice cream for an indulgent dessert.

Final Result: A rich, moist, coconut-infused cake that combines the comfort of a classic pound cake with the irresistible flavor of coconut. Every bite is sweet, tender, and unforgettable.