This Scratch Coconut Pound Cake is rich, buttery, and packed with real coconut flavor. Made completely from scratch with simple ingredients, this moist pound cake is topped with a sweet coconut glaze and shredded coconut for the perfect homemade dessert.
Scratch Coconut Pound Cake: A Southern Classic Full of Coconut Flavor
Coconut pound cake is a timeless dessert loved for its dense yet tender crumb and rich tropical flavor. Made entirely from scratch, this cake combines butter, coconut milk, and shredded coconut to create a moist and flavorful pound cake that’s perfect for holidays, family gatherings, or everyday indulgence.
Finished with a silky coconut glaze and a sprinkle of coconut flakes, every slice delivers the perfect balance of sweetness and texture.
Why You’ll Love This Recipe
- Made completely from scratch
- Rich, buttery texture
- Packed with real coconut flavor
- Moist and tender crumb
- Perfect for celebrations and holidays
- Stays fresh for several days
Recipe Information
- Prep Time: 20 minutes
- Bake Time: 75–85 minutes
- Cooling Time: 30 minutes
- Total Time: About 2 hours
- Servings: 12–14
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Coconut Glaze
- 2 cups powdered sugar
- 3–4 tablespoons coconut milk
- ½ teaspoon coconut extract
For Garnish
- ½ cup sweetened shredded coconut, toasted or plain
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan or tube pan thoroughly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together for 4–5 minutes until light and fluffy.
This step helps create a tender pound cake texture.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Step 5: Combine Wet Ingredients
In another bowl, mix:
- Coconut milk
- Vanilla extract
- Coconut extract
Step 6: Alternate Dry and Wet Ingredients
Add the flour mixture and coconut milk mixture alternately to the batter.
Begin and end with the flour mixture.
Mix just until combined.
Step 7: Fold in Coconut
Gently fold in the shredded coconut.
Do not overmix.
Step 8: Bake the Cake
Pour batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Allow the cake to cool in the pan for 15–20 minutes.
Carefully remove and transfer to a wire rack to cool completely.
Step 10: Prepare the Glaze
Whisk together:
- Powdered sugar
- Coconut milk
- Coconut extract
until smooth and pourable.
Step 11: Glaze the Cake
Drizzle the glaze over the cooled cake.
Sprinkle with shredded coconut while the glaze is still wet.
Step 12: Serve
Allow the glaze to set before slicing and serving.
Tips for the Best Coconut Pound Cake
Use Full-Fat Coconut Milk
This creates a richer flavor and a more moist cake.
Don’t Overmix
Overmixing can make the cake dense and tough.
Toast the Coconut
Toasted coconut adds wonderful texture and deeper flavor.
Grease the Pan Thoroughly
Pound cakes can stick easily, especially in detailed Bundt pans.
Variations
Coconut Lemon Pound Cake
Add 1 tablespoon lemon zest to the batter.
Coconut Almond Cake
Replace vanilla extract with almond extract.
Pineapple Coconut Cake
Fold in ½ cup well-drained crushed pineapple.
Chocolate Coconut Pound Cake
Drizzle with melted chocolate instead of coconut glaze.
Storage Instructions
Room Temperature
Store covered for up to 4 days.
Refrigerator
Store in an airtight container for up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
Thaw overnight before serving.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes. Unsweetened coconut works well and creates a slightly less sweet cake.
What type of coconut milk should I use?
Full-fat canned coconut milk provides the best flavor and moisture.
Can I make this in loaf pans?
Yes. Divide the batter between two greased loaf pans and reduce baking time accordingly.
Final Thoughts
Scratch Coconut Pound Cake is a rich, buttery dessert that delivers incredible coconut flavor in every bite. With its moist crumb, sweet coconut glaze, and beautiful presentation, it’s a classic cake that’s perfect for holidays, celebrations, or simply enjoying with a cup of coffee. Once you try this homemade version, it’s sure to become a favorite recipe you’ll make again and again.