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A moist coconut cream pound cake with a tender, buttery crumb, covered in creamy coconut glaze and generously sprinkled with shredded coconut for a rich, tropical finish.

Coconut Cream Pound Cake

Dense yet tender coconut cream pound cake with real coconut flavor throughout, finished with a glossy coconut glaze and toasted coconut. Perfect for gatherings or quiet weekends.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp coconut extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup canned coconut milk shaken
  • 1 cup sweetened shredded coconut
  • Glaze & Topping
  • 1½ cups powdered sugar
  • 3 –4 tbsp coconut milk
  • ½ tsp coconut extract
  • 1 cup toasted coconut flakes

Equipment

  • Bundt pan

Method
 

  1. Preheat oven to 325°F. Grease and flour a bundt pan thoroughly.
  2. Cream butter and sugar until light and fluffy, about 4 minutes.
  3. Add eggs one at a time, then coconut extract.
  4. Whisk flour, baking powder, and salt. Add to butter mixture in three parts, alternating with coconut milk, beginning and ending with flour. Mix until just combined.
  5. Fold in shredded coconut. Pour into pan and smooth the top.
  6. Bake 60–70 minutes until a toothpick comes out clean.
  7. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
  8. Whisk glaze ingredients until pourable. Drizzle over cooled cake and immediately top with toasted coconut. Let set before slicing.

Notes

Cream the butter and sugar fully. Use canned coconut milk. Grease the bundt pan very well. Cool completely before glazing. Toast the coconut for best flavor. Store covered at room temperature.