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This Coconut Pound Cake is the tropical, buttery loaf of your dreams. It has a dense, velvety crumb and a perfectly golden, slightly crunchy crust. By using a combination of rich coconut milk and sweet shredded coconut, we’ve created a moist coconut pound cake recipe that is rich with flavor.
I absolutely love coconut, and this coconut pound cake recipe is one of my favorite ways to enjoy it. I love it all year, but especially when spring and Easter are just around the corner. This is a classic coconut bundt cake recipe but made as a loaf.
I’m no stranger to pound cake recipes on this blog (lemon and champagne are my two favorites), but this coconut pound cake with glaze is edging those out as the most popular in Dorothy’s dessert repertoire.
What makes this the best coconut pound cake is the properly creamed room-temperature butter and eggs to create its signature lift. We’ve added a splash of coconut extract and a thick coconut milk glaze to ensure the flavor is bold, natural, and not too sweet. It’s perfect for brunch, afternoon tea, or even toasted for breakfast!
How do you get a crusty top on pound cake? To achieve the signature crunchy top, cream your butter and sugar for a full 3-5 minutes until very light and fluffy. Additionally, dusting the greased pan with a little granulated sugar instead of flour will create a caramelized, sweet exterior as the cake bakes.
Ingredients in Coconut Loaf Cake
- Vegetable Oil: Keeps the cake moist, but you can use melted butter
- Eggs: Be sure to buy large eggs.
- Extract: I used a combination of vanilla extract and coconut extract – the coconut is necessary to give it tons of flavor.
- Baking Powder: Helps with a moist and tender cake.
- Coconut Milk: Canned unsweetened coconut milk can be found in the Asian foods aisle. Shake before pouring.
- Shredded Coconut: We’ll add toasted coconut flakes on top of the cake, but you can also add some into it!
Expert Tips
- I like to use vegetable oil because it gives the coconut pound cake a lovely light texture. You can also use melted butter if that’s what you have on hand.
- The key to the best coconut flavor is to use coconut extract in the batter and the frosting. Please don’t skip it!
- Pound cakes should be baked in the bottom third of the oven. Because they’re so dense, this prevents the top from burning before the center is done.
- I love to top the cake with tons of toasted coconut. It adds color, texture, and flavor! Learn how to toast coconut – it’s really easy.
Coconut Pound Cake Recipe
Recipe Video
Ingredients
For the cake:
- ½ cup (119 ml) vegetable oil (or melted butter)
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) coconut extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (119 ml) canned unsweetened coconut milk
- 1 ½ cups (186g) all-purpose flour
For the frosting:
- 1 cup (113g) powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2-4 tablespoons (30-60 ml) canned unsweetened coconut milk
- 1 cup (64g) toasted coconut
Instructions
- Preheat oven to 350°F. Spray a 8x4-inch loaf pan with nonstick cooking spray. (I like using the kind with flour in it.)
- Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the coconut milk and flour and stir just until combined.
- Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.
- To make frosting: whisk powdered sugar, extracts, and coconut milk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.
Recipe Notes
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- Coconut milk in a can is found in the Asian foods aisle. Be sure to shake before opening.
-
- I like to use vegetable oil because it gives the coconut pound cake a lovely light texture. You can also use melted butter if that’s what you have on hand.
-
- The key to the best coconut flavor is to use coconut extract in the batter and the frosting. Please don’t skip it!
-
- I love to top the cake with tons of toasted coconut. It adds color, texture, and flavor! Learn how to toast coconut – it’s really easy.
Recipe Nutrition
How to Make a Coconut Pound Cake
- Preheat the oven to 350°F and coat an 8×4” loaf pan with baking spray.
- Mix the oil and sugar in a large bowl. Add the eggs one at a time and then mix in the extracts, baking powder, and salt. Stir in the milk and flour until just combined.
- Pour the batter into the prepared pan and bake the cake for 50 to 60 minutes. Leave the pound cake in the pan to cool before turning out.
- While the cake cools, make the frosting. Whisk the powdered sugar, vanilla, coconut extract, and milk in a bowl. Drizzle the frosting over the cooled cake and then top it with the toasted coconut.
- Let the frosting set before slicing and serving.
Yes! You can double this recipe for a standard 10-12 cup Bundt pan. Bake for 65-75 minutes, or until a long skewer comes out clean.
This usually happens from over-creaming the butter and sugar, which incorporates too much air. Once the air deflates in the oven, the structure collapses.
Yes. “Lite” coconut milk is mostly water and will make the cake less tender. The fat in the canned milk is what creates that “melt-in-your-mouth” texture.
This cake actually tastes better the second day! Store it wrapped tightly at room temperature for up to 4 days, or freeze slices for up to 3 months.
You stated coconut milk in the frosting recipe, but in the actual directions, you stated almond milk. Which is it?
Thank you for catching that! Coconut milk 🙂
If I only have salted butter, do I leave all the salt out, or maybe add a small amount? Also, if I only have canned Coconut milk can I use that in place of coconut milk in a carton? Thank you
Canned coconut milk – I have never tried that, so I am not sure. I would omit the salt if using salted butter.
The recipe calls for canned coconut milk, does it not? I don’t understand the question?
Could coconut flour be substituted for the all purpose flour?
I have never baked with coconut flour so I’m not sure how it substitutes.
Could this be made with almond flour?
Needing gluten free option.
I am not well versed in baking with almond flour so I’m not sure.
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