Go Back
+ servings
sliced coconut pound cake

Coconut Pound Cake

Homemade Coconut Pound Cake is an easy loaf cake full of triple the coconut flavor! It's soft and sweet and the perfect pound cake for coconut lovers.
Course Dessert
Cuisine American
Keyword cake, coconut
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 261kcal
Author Dorothy Kern


For the cake:

  • 1/2 cup 119 ml vegetable oil (or melted butter)
  • 1 cup 185g granulated sugar
  • 3 large eggs
  • 1 teaspoon 5 ml vanilla extract
  • 1 teaspoon 5 ml coconut extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 119 ml Almond Breeze almondmilk Almond Coconut Blend Original Unsweetened
  • 1 1/2 cups 192g all-purpose flour

For the frosting:

  • 1 cup 101g powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2-4 tablespoons 30-60 ml Almond Breeze Almond Coconut Blend almondmilk
  • 1 cup 64g toasted coconut


  • 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 almondmilk 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 almondmilk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.


If you can't find the almond milk, you can use any milk (nondairy or dairy milk). The Almond Coconut milk didn't lend a ton of coconut flavor, the extract is plenty. Use what you have!


Serving: 1slice | Calories: 261kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 863mg | Fiber: 1g | Sugar: 26g