Go Back
Coconut Pound Cake

Coconut Pound Cake Recipe

Coconut pound cake is a delicious and versatile dessert that is perfect for any occasion. It is made with a few simple ingredients, including butter, sugar, eggs, flour, coconut milk, and shredded coconut. The cake is rich and moist, with a slightly sweet coconut flavor. It can be served plain or with a variety of toppings, such as powdered sugar, glaze, or fresh fruit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Western
Servings 10 people
Calories 390 kcal

Ingredients
  

For the cake:

  • 1/2 cup 113g unsalted butter, plus more for greasing the cake pan
  • 1 cup 85g unsweetened shredded coconut
  • 1 cup 200g sugar
  • 3/4 cup 170g sour cream, at room temperature
  • 1/4 cup unsweetened full-fat coconut milk
  • 3 large eggs at room temperature
  • 1/4 cup 58ml water, at room temperature
  • 1 1/2 cups 185g all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon kosher salt

For the glaze:

  • 1/2 cup 43g unsweetened shredded coconut
  • 1/4 cup 30g powdered sugar, plus more for dusting
  • 1/4 teaspoon water plus more as needed

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan.
  • In a small bowl, melt the butter in the microwave or on the stovetop.
  • In a blender or food processor, combine the coconut and sugar and blend until finely ground.
  • In a large bowl, combine the melted butter, blitzed coconut and sugar, sour cream, coconut milk, eggs, and water. Whisk until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Optional Toasted Coconut Topping:

  • Preheat the oven to 325°F (165°C).
  • Spread the coconut on a foil-lined baking sheet and bake for 3 minutes. Stir and bake for 1-2 more minutes, or until golden brown.
  • Allow the coconut to cool completely before using.

To Assemble:

  • In a small bowl, combine the powdered sugar and water until smooth.
  • Drizzle the glaze over the cooled cake and sprinkle with the toasted coconut.

Notes

  • For a richer flavor, use full-fat coconut milk.
  • To prevent the cake from sticking to the pan, be sure to grease and flour it well.
  • If you don't have a blender or food processor, you can finely chop the coconut by hand.
  • Be careful not to overmix the batter, or the cake will be tough.
  • To test if the cake is done, insert a toothpick into the center. If the toothpick comes out clean, the cake is done.
  • If you're not using the toasted coconut topping, you can simply sprinkle the cake with powdered sugar before serving.
  • The cake will be kept at room temperature in an airtight container for 4-5 days.
Keyword Coconut Pound Cake