Easy Coconut Poundcake Recipe: Golden Sweetness in Every Bite

Baking a delightful coconut poundcake offers a tropical twist on a classic dessert that’ll transport you to sun-drenched shores.

Creamy coconut flavors weave magic through each tender slice.

Memories of lazy afternoons and sweet indulgence dance across your palate with every bite.

Rich, buttery textures mingle with tropical notes that sing of relaxation and comfort.

Dense yet light, this cake promises a moment of pure culinary bliss.

Simple ingredients combine to create something truly extraordinary.

What Makes Coconut Poundcake So Moist and Flavorful

• Boost Baking Skills: Perfect recipe for home bakers looking to improve their pastry techniques with straightforward steps and simple ingredients.
• Crowd-Pleasing Dessert: Delightful treat that appeals to all ages, making it fantastic for family gatherings, potlucks, and casual celebrations.
• Tropical Flavor Escape: Infused with rich coconut essence through milk and shredded coconut, transporting taste buds to a sunny, relaxed paradise without leaving home.
• Low-Maintenance Preparation: Requires minimal specialized equipment and basic mixing skills, allowing even novice bakers to create a professional-looking dessert with confidence.

Ingredients for Coconut Poundcake

• Butter: A rich, creamy base that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and contributes to the cake's golden-brown color and soft crumb.
• Eggs: Bind the ingredients together and help the cake rise with a light, fluffy structure.
• Flour: The primary structure-building ingredient that gives the cake its classic pound cake density.

• Coconut Milk: Enhances the coconut flavor and adds moisture to the cake.
• Vanilla Extract: Provides a warm, classic baking flavor that complements the coconut.
• Coconut Extract: Intensifies the coconut taste throughout the cake.

• Baking Powder, Salt: Essential leavening and seasoning agents that help the cake rise and balance flavors.
• Shredded Coconut: Adds texture and an extra burst of coconut flavor to the cake.

How to Bake Coconut Poundcake

Step 1: Warm Up the Oven

Set your oven to a toasty 350°F and lovingly coat a 9×5 inch loaf pan with a generous layer of butter or cooking spray.

Step 2: Create a Creamy Base

In a spacious mixing bowl, whip the butter and sugar together until they transform into a light, airy cloud of deliciousness. Use an electric mixer to achieve that perfect, fluffy texture.

Step 3: Introduce the Eggs

Crack the eggs into the butter mixture one by one, beating thoroughly after each addition. Splash in the vanilla and coconut extracts, stirring until everything is beautifully combined.

Step 4: Blend the Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gradually sprinkle the dry mixture into the wet ingredients, alternating with smooth coconut milk. Mix gently but thoroughly to keep the batter smooth and lump-free.

Step 5: Embrace the Coconut

Fold in the shredded coconut, distributing it evenly throughout the batter. This adds a delightful texture and intense tropical flavor to your cake.

Step 6: Bake to Perfection

Pour the silky batter into the prepared loaf pan. Slide it into the preheated oven and bake for 60-70 minutes. The cake is ready when a toothpick inserted into the center comes out clean and dry.

Step 7: Cool and Serve

Let the poundcake rest and cool completely on a wire rack. This helps it set and makes slicing a breeze. Cut into thick, inviting slices and enjoy the tropical paradise in every bite!

Pro Tips for Moist Coconut Poundcake

• Toast shredded coconut before folding into batter for deeper, nuttier flavor and enhanced texture.
• Use full-fat coconut milk to ensure rich, moist cake with intense coconut profile.
• Check cake at 55 minutes to prevent over-browning, as ovens vary in temperature and baking times.
• For gluten-free version, swap all-purpose flour with gluten-free blend and add xanthan gum for better structure.
• Enhance tropical taste by brushing warm cake with coconut rum or sprinkling toasted coconut flakes on top after baking.

Variations to Try With Coconut Poundcake

• Tropical Citrus Coconut Cake: Add fresh orange or lime zest to the batter for a bright, zesty flavor profile that complements the coconut.
• Rum-Infused Coconut Cake: Mix in 2 tablespoons of dark rum to the batter for a rich, Caribbean-inspired version with deeper flavor complexity.
• Chocolate Coconut Marble Cake: Swirl in melted dark chocolate into half the batter before pouring into the pan, creating a beautiful marbled effect with chocolate and coconut layers.
• Nutty Coconut Crunch Cake: Sprinkle toasted macadamia or almond pieces on top of the batter before baking for added texture and nutty undertones.

Pairing Suggestions for Coconut Poundcake

• Savor Tropical Rum Cocktail Pairing: Mix a coconut-infused rum cocktail with pineapple juice and a dash of lime, creating a perfect complement to the cake's rich coconut flavors.
• Enhance Dessert Presentation: Serve alongside a scoop of mango sorbet or passion fruit gelato to amplify the tropical essence and provide a refreshing contrast to the dense cake texture.
• Complementary Beverage Experience: Brew a delicate jasmine green tea or a creamy coconut chai latte to balance the sweetness and add subtle aromatic notes that elevate the poundcake's flavor profile.
• Garnish with Flair: Top each slice with toasted coconut flakes and a light drizzle of warm caramel sauce to intensify the cake's tropical undertones and create a luxurious dessert experience.

Storage Tips for Coconut Poundcake

• Wrap cooled cake tightly in plastic wrap or aluminum foil, keeping it fresh for 3-4 days in an airtight container.
• Slice cake, wrap individual pieces in plastic wrap, then place in freezer bag, lasting up to 2-3 months for later enjoyment.
• Store loosely covered at room temperature for 2 days, ensuring maximum moisture retention.
• Warm individual slices in microwave for 10-15 seconds or reheat in oven at 300F for 5-7 minutes to restore original softness and warmth.

FAQs About Coconut Poundcake

• Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk, but the cake might be slightly less rich and moist compared to using full-fat coconut milk.

• How do I know if I've creamed the butter and sugar correctly?

The mixture should look light, fluffy, and pale in color, with a smooth and creamy texture that increases in volume.

• Is it necessary to use both vanilla and coconut extracts?

While not mandatory, using both extracts enhances the overall flavor profile, giving the cake a deeper, more complex coconut and vanilla taste.

• Can I add nuts to this recipe?

Absolutely! Chopped toasted almonds or macadamia nuts would complement the coconut flavor and add a nice crunch to the poundcake.

Coconut Poundcake Recipe

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4.6 from 39 reviews

• Total Time: 75-85 minutes
• Yield: 12 1x

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Description

Sweet coconut poundcake beckons with rich, buttery layers and tropical essence. Moist crumb and golden exterior invite readers to savor this classic dessert that brings Southern comfort directly to their table.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup coconut milk
• 1 cup unsalted butter, room temperature
• 4 large eggs
• 1 cup shredded coconut

Extracts and Flavoring:

• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven to 350°F and thoroughly coat a 9×5 inch loaf pan with cooking spray or butter.
2. Using an electric mixer, whip butter and sugar together until the mixture becomes airy and pale, approximately 3-4 minutes.
3. Incorporate eggs individually, mixing thoroughly after each addition, then gently blend in vanilla and coconut extracts.
4. Sift together flour, baking powder, and salt in a separate mixing bowl to ensure even distribution.
5. Gradually introduce dry ingredients into the butter mixture, alternating with coconut milk to maintain a smooth, consistent batter.
6. Gently fold shredded coconut into the batter, ensuring even distribution without overmixing.
7. Transfer batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
8. Bake in the preheated oven for 60-70 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Remove from oven and let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, slice and serve at room temperature.

Notes

• Toast the coconut before folding into the batter to enhance its nutty, rich flavor and add a delightful crunch to the cake.
• Use room temperature ingredients to ensure smooth, even mixing and a perfectly textured pound cake with no lumps.
• For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend, maintaining the cake’s tender crumb and delicious coconut profile.
• Brush the warm cake with a light coconut rum glaze after baking to intensify the tropical essence and keep the cake moist.

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 434
• Sugar: 28 g
• Sodium: 110 mg
• Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg