This Coconut Cream Pound Cake is a luscious, buttery dessert that combines the tender crumb of a classic pound cake with the irresistible flavor of coconut. Each slice is dense yet soft, with a velvety texture and rich coconut aroma that transports you straight to the tropics. The first time I baked this cake, my kitchen filled with the sweet scent of coconut and vanilla—it was pure bliss. It’s the perfect cake for any occasion, from holiday gatherings to summer picnics, and it pairs beautifully with fresh fruit or a drizzle of glaze.
Why You’ll Love This Recipe
This cake delivers everything you love about a traditional pound cake—rich, buttery flavor and melt-in-your-mouth texture—enhanced with creamy coconut goodness. You’ll love how easy it is to make and how beautifully it bakes up with a golden crust and moist center. It’s versatile, too: serve it plain, dusted with powdered sugar, or topped with whipped cream and toasted coconut flakes for an elegant presentation. Whether you’re a coconut lover or simply looking for a crowd-pleasing dessert, this cake will not disappoint.
Print
Coconut Cream Pound Cake – Moist, Rich & Delightfully Tropical
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Coconut Cream Pound Cake is a rich, buttery, and ultra-moist dessert infused with creamy coconut milk and shredded coconut. Topped with a sweet coconut glaze, this tropical twist on the classic pound cake is perfect for any occasion — from summer gatherings to cozy tea time.
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup sour cream
- 1/2 cup coconut cream (or canned coconut milk)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
- 1/4 tsp coconut extract (optional)
- Toasted coconut flakes for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
- Mix in sour cream and coconut cream until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Whisk powdered sugar, coconut milk, and extract (if using) until smooth. Drizzle over cooled cake and top with toasted coconut flakes.
Notes
- Use full-fat coconut milk for the richest flavor and texture.
- To toast coconut flakes, bake on a sheet pan at 350°F for 3–4 minutes until golden brown.
- For an extra tropical twist, add 1/2 cup crushed pineapple to the batter.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: The base of the pound cake, giving it structure and a tender crumb.
Baking Powder: Helps the cake rise slightly while maintaining its dense, classic pound cake texture.
Salt: Balances sweetness and enhances the coconut flavor.
Unsalted Butter: Provides rich flavor and the signature dense, moist texture of a pound cake.
Granulated Sugar: Sweetens the cake and gives it that lovely golden crust.
Eggs: Add structure, moisture, and richness.
Coconut Cream: Infuses the cake with tropical flavor and luxurious moisture.
Buttermilk: Keeps the cake tender and soft while adding a gentle tang.
Vanilla Extract: Complements the coconut flavor beautifully.
Coconut Extract (optional): For an extra boost of coconut aroma.
Sweetened Shredded Coconut: Adds texture and extra flavor throughout the cake.
Powdered Sugar (optional): For dusting or making a simple glaze.
Directions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two loaf pans. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time, mixing well after each addition. Add the coconut cream, buttermilk, vanilla extract, and coconut extract (if using). Mix until smooth. Gradually add the dry ingredients, mixing just until combined. Gently fold in the shredded coconut. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a coconut glaze (made from powdered sugar and coconut milk). Garnish with toasted coconut flakes if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 people. Preparation time: 15 minutes. Baking time: 70 minutes. Cooling time: 30 minutes. Total time: approximately 2 hours.
Storage/reheating
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve, let the cake come to room temperature or warm slices briefly in the microwave.
Variations and Customizations
Coconut Glaze: Mix powdered sugar with coconut milk for a sweet, tropical drizzle.
Toasted Coconut Topping: Toast shredded coconut and sprinkle on top for extra flavor and crunch.
Lemon Coconut Pound Cake: Add lemon zest and juice for a bright, citrusy twist.
Chocolate Drizzle: Top with melted dark chocolate for a decadent combination.
Coconut Almond Cake: Add almond extract for a nutty undertone.
Pineapple Coconut Cake: Fold in crushed pineapple for a piña colada-inspired flavor.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.
Mini Pound Cakes: Divide batter into mini loaf pans and bake for 25–30 minutes.
Coconut Cream Cheese Frosting: Spread a thick layer of coconut cream cheese frosting for a dessert-style presentation.
Vegan Option: Use coconut oil and a flaxseed egg substitute with coconut milk instead of buttermilk.
FAQs
Can I use coconut milk instead of coconut cream?
Yes, but the cake will be slightly lighter in flavor and texture.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer—it adds more moisture and coconut flavor.
Can I make this in loaf pans?
Yes, divide the batter evenly between two 9×5-inch loaf pans.
Can I use unsweetened coconut?
Yes, if you prefer a less sweet cake.
How do I keep the cake moist?
Avoid overbaking and store it covered to retain moisture.
Can I make it ahead?
Yes, it tastes even better the next day as the flavors develop.
Can I add nuts?
Yes, chopped macadamia nuts or almonds pair wonderfully with coconut.
Can I glaze it while warm?
Wait until it’s cooled slightly so the glaze doesn’t soak in completely.
Can I make this dairy-free?
Yes, use coconut oil and full-fat coconut milk instead of butter and buttermilk.
Can I freeze it?
Absolutely—wrap slices tightly and freeze for up to 2 months.
Conclusion
This Coconut Cream Pound Cake is a true showstopper—rich, buttery, and infused with irresistible coconut flavor. Its velvety texture, golden crust, and subtle tropical sweetness make it the perfect dessert for any occasion. Whether served plain, glazed, or topped with toasted coconut, it’s a treat that’s as elegant as it is comforting. One bite, and you’ll see why this classic cake deserves a permanent spot in your recipe collection.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!