Old-Fashioned Coconut Pound Cake Recipe – Moist & Buttery
Looking for a classic coconut pound cake recipe that’s rich, buttery, and packed with coconut flavor? This old-fashioned coconut pound cake is a nostalgic dessert made with simple ingredients but delivers an incredible taste. Baked to perfection in a tube pan and coated with a creamy coconut frosting, this cake is perfect for any occasion—whether it’s a family gathering, holiday dessert, or just a weekend treat.
With its dense yet moist crumb, this pound cake stands out for its buttery richness and deep coconut flavor. Follow this detailed guide for the best homemade coconut pound cake, including baking tips, ingredient substitutions, and storage recommendations.
Why You’ll Love This Recipe
✔️ Rich, Buttery Flavor – Made with real butter for a classic pound cake texture.
✔️ Loaded with Coconut – Shredded coconut, coconut milk, and coconut extract create an intense flavor.
✔️ Perfectly Moist – The combination of butter, eggs, and coconut milk ensures a soft, tender crumb.
✔️ Easy to Make – Simple ingredients and a straightforward method make this foolproof for beginners.
✔️ Great for Any Occasion – Whether it’s a holiday, birthday, or Sunday dessert, this cake is always a hit.
Ingredients for Old-Fashioned Coconut Pound Cake
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) full-fat coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup (100g) shredded sweetened coconut
For the Frosting:
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (120ml) coconut milk
- 1 teaspoon coconut extract
- 2 cups (200g) shredded sweetened coconut (for coating)
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour a tube pan (or bundt pan) to prevent sticking. If using parchment paper, line the bottom for easy removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy (about 3-5 minutes). This step is crucial for incorporating air, which helps create a soft texture.
Step 3: Add the Eggs One at a Time
Add eggs one at a time, mixing well after each addition. This helps maintain a stable batter and ensures even mixing.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing, as it can make the cake dense.
Step 6: Fold in Coconut and Flavorings
Gently fold in the shredded coconut, coconut extract, and vanilla extract. This adds texture and enhances the coconut flavor.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.
How to Make Coconut Frosting
Step 1: Beat the Butter
In a bowl, beat the softened butter until creamy.
Step 2: Add Powdered Sugar and Coconut Milk
Gradually add powdered sugar, alternating with coconut milk, until the frosting reaches a smooth, spreadable consistency.
Step 3: Add Coconut Extract
Mix in coconut extract for extra flavor.
Assembling the Cake
Step 1: Frost the Cake
Once the cake has completely cooled, spread the frosting evenly over the entire cake using an offset spatula.
Step 2: Coat with Shredded Coconut
Press shredded coconut onto the frosting, covering the entire cake for a beautiful coconut coating.
Tips for the Best Coconut Pound Cake
✔️ Use Room Temperature Ingredients – This helps everything mix evenly and creates a smoother batter.
✔️ Don’t Overmix the Batter – Overmixing can make the cake dense instead of tender.
✔️ Check for Doneness Early – Ovens vary, so start checking at the 60-minute mark to prevent overbaking.
✔️ Let It Cool Completely – Frosting a warm cake can cause the icing to melt and slide off.
Variations & Substitutions
✅ Lemon Coconut Pound Cake – Add 1 tablespoon of lemon zest for a citrusy twist.
✅ Chocolate Coconut Cake – Swirl in melted chocolate for a decadent flavor.
✅ Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking blend.
How to Store Coconut Pound Cake
- Room Temperature: Store in an airtight container for 2-3 days.
- Refrigerator: Keeps fresh for 5-7 days when stored in a covered container.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQs)
1. Can I use coconut oil instead of butter?
Yes, but the texture may change. Butter provides a richer flavor, while coconut oil will make it slightly more crumbly.
2. Why is my pound cake dry?
Overbaking or using too much flour can dry out the cake. Use the spoon-and-level method for measuring flour and check for doneness early.
3. Can I make this cake in a loaf pan?
Yes, but you’ll need two 9x5-inch loaf pans. Adjust the baking time to 50-60 minutes.
Final Thoughts
This old-fashioned coconut pound cake is a timeless classic—rich, buttery, and bursting with coconut flavor. Whether you serve it as a holiday dessert, birthday treat, or simple coffee cake, it’s sure to be a crowd-pleaser.
Ready to bake this moist coconut pound cake? Try the recipe today and let us know how it turns out in the comments!
Don’t forget to share this recipe with fellow baking lovers!
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