Coconut pound cake is the beautiful marriage of classic pound cake and flavourful coconut. A rich indulgent cake filled with lush allure. Super easy to make. It’s an excellent option for dessert, afternoon tea, or a snack. Make this for a party or gathering; it will be a surefire hit.

Pound cakes are my favourite. A slice of rich, buttery, and velvety deliciousness is to die for. And when all of this goodness is combined with luscious coconut, you know you have reached heaven. Like all pound cakes, this coconut pound cake is dense and crumbly yet pillowy and soft. It isn’t overly sweet nor does the taste of coconut get overwhelming. Each flavour and taste exist in perfect harmony.

Fan of pound cakes like me, try my easy vanilla pound cake or chocolate pound cake.

This coconut pound cake is topped with the heavenly trio of white chocolate, coconut, and almonds. Even though a pound cake doesn’t require a frosting or glazing but trust me this topping takes the taste of this cake to another level. A simple white chocolate ganache provides a perfect canvas for coconut and almonds to shine. This combination is a delightful treat for your taste buds.

Coconut pound cake is delicious and versatile yet very simple to make. So, don’t waste time and give it a try and enjoy the delightful slices.

Ingredients required

Following is the list of ingredients required. A recipe card with a detailed list of ingredients with their specific amount can be found below:-

Cake

Butter- I’ve used unsalted butter, If you want to use salted butter do not add salt to the batter.

Powdered Sugar- I’ve made this cake with granulated sugar and the result is pretty much the same. So, you can use powdered or granulated sugar.

Eggs

Milk- I’ve used dairy milk here. For extra coconut flavour, you can add coconut milk. You can also use non-dairy milk like soya, almond, oats, etc.

Vanilla extract- For additional coconut flavour replace vanilla with coconut extract. The almond extract also compliments this cake well.

All-purpose flour

Cornflour- Helps in creating tender texture and fine crumb.

Desiccated Coconut- Freshly shredded coconut provides the ultimate flavour but if you don’t have those use shredded or desiccated coconut. But make sure to use unsweetened ones.

Salt

Baking Powder

Topping (optional)

White Chocolate- You can use white chocolate chips or chunks.

Milk- Again for additional flavour you can use coconut milk.

Butter

Desiccated coconut- flaked or toasted coconut are great options too.

Almonds- You can use other nuts like cashew, peanuts, walnuts, etc. But almonds complement coconuts very well.

How to make coconut pound cake?

A quick rundown of the recipe (You can find the recipe card below):-

Prepping the oven and pan– Preheat your oven. Grease a loaf pan and line the bottom of the pan with butter/parchment paper.

Eggs and milk– Mix eggs, milk, and vanilla extract in a bowl. Set it aside.

Butter and Sugar– Beat butter and sugar on medium speed till a silky smooth consistency is achieved.

Dry ingredients– Sift in all-purpose flour, cornflour, baking powder, and salt. Mix with a spatula till dry ingredients are invisible. Add desiccated coconut and mix with a spatula till combined.

Wet ingredients– Add the eggs and milk mixture in 3-4 batches. Mix on low speed after each addition only till just combined.

Baking and cooling– Pour the batter into the pan and bake in preheated oven till a skewer inserted into the cake comes out clean. After 5 minutes remove the cake from the pan and place it on a wire rack to cool completely.

Frosting or glazing the cake is optional but this super quick and easy topping doesn’t only make the coconut pound cake look amazing but also enhances the taste and flavour of the cake.

Topping– Melt milk, milk chocolate, and butter in a microwave/double boiler. Pour this over the completely cooled cake. Sprinkle with desiccated coconut and chopped almonds. Place the cake in the fridge for 20 minutes. Cut and serve.

How to store the coconut pound cake?

Room temperature– The coconut pound cake can be stored in an airtight container for 3 days.

Refrigerator– Wrap the cake in foil paper or plastic wrap then store it in the fridge for 1 week. Bring to room temperature before serving.

Freezer– Wrap the cake in foil paper/plastic wrap then put it in an airtight container. Place in the freezer for up to 3 months. Thaw at room temperature or fridge overnight.

It’s better to frost or glaze the cake before serving. If you freeze or refrigerate the cake with frosting or glaze there are chances the cake may end up soggy.

Why was the top of my cake browned too much?

This happens when the temperature of the oven is too hot, too much sugar in the recipe. If you feel the surface of the cake has browned too much yet the inside of the cake is still undercooked then cover the surface of the cake with foil paper and continue baking. The foil paper will prevent browning.

Tips:-

All ingredients should be at room temperature.
Measure ingredients especially flour properly.
Do not over-mix the batter after the addition of flour.

If you liked this recipe, try these!