I absolutely adore just about anything coconut and this Coconut Pound Cake is one of my favorite ways to enjoy it!
To begin, preheat your oven to 325 degrees.
In a bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder. Give it a stir and set it aside for a moment.
In your mixing bowl, beat together a cup of sugar and a cup (2 sticks) of room temperature unsalted butter. Beat this until it is nice and fluffy.
Add in 4 eggs, one at a time. Beat each one in completely before adding the next.
Add in 1/2 teaspoon coconut extract and 1 1/2 teaspoon vanilla extract. Mix those in.
Add in your flour mixture and stir until combined.
Fold in a cup of toasted sweetened coconut. (How to Toast Coconut.)
Grease & flour a 9×4 inch loaf pan (or spray with baking spray) and spread the batter into the pan. Smooth the top as best you can. Bake for 1 hour and 15 minutes or until the cake tests done in the center with a toothpick or wooden skewer. After the first hour of baking, take a peek at the cake. If it starts to get too brown, cover it with a foil tent for the remainder of the baking time.
Cool the cake (in the pan) on a rack for 10-15 minutes.
Run a knife around the inside edge of the pan to make sure nothing sticks. Invert the pan to remove the cake and let it continue to cool on the rack.
Slice the cake and enjoy this with a scoop of ice cream or some sweetened fruit. It makes a fantastic Strawberry “Short Cake” dessert!
To make this a Piña Colada variation, stir 1/2 cup of crushed, drained pineapple into the batter when you add the toasted coconut. Delicious!
Are you crazy for coconut? Then you’re in luck!
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Coconut Pound Cake
Ingredients
- 2 c all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 c sugar
- 1 c unsalted butter, 2 sticks, room temperature
- 4 eggs
- 1/2 teaspoon coconut extract
- 1 1/2 teaspoon vanilla extract
- 1 c sweetened coconut, toasted
Instructions
- To begin, preheat your oven to 325 degrees.
- In a bowl, combine the flour, salt, and baking powder. Give it a stir and set it aside for a moment.
- In your mixing bowl, beat together the sugar and butter. Beat this until it is nice and fluffy.
- Add in the eggs, one at a time. Beat each in completely before adding the next.
- Add in the coconut and vanilla extracts. Mix those in.
- Add in your flour mixture and stir until combined.
- Fold in the cup of toasted sweetened coconut.
- Grease & flour a 9×4 inch loaf pan (or spray with baking spray) and spread the batter into the pan. Smooth the top as best you can.
- Bake for 1 hour and 15 minutes or until the cake tests done in the center with a toothpick or wooden skewer.
- After the first hour of baking, take a peek at the cake. If it starts to get too brown, cover it with a foil tent for the remainder of the baking time.
- Cool the cake (in the pan) on a rack for 10-15 minutes.
- Run a knife around the inside edge of the pan to make sure nothing sticks. Invert the pan to remove the cake and let it continue to cool on the rack.
- Slice the cake and enjoy this with a scoop of ice cream or some sweetened fruit. It makes a fantastic Strawberry “Short Cake” dessert!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This looks so good. I would definitely have to bake and take since the hubs doesn’t like coconut all that much. And I’d eat the whole thing in one sitting if I left it at home.
Pound Cake is the best, isn’t it? How did I never try it flavored with Coconut? Love this!!!!
This looks amazing! And with strawberry shortcake! I wish I had piece right now :)
Oooh, now I really want to make this and turn it into shortcake! It looks so good. I used to be a coconut hater but now I can’t get enough.
These are amazing pics! I am drooling. Why does butter and sugar always look so delicious?! I have to make this soon!
Such a good idea to put already toasted coconut in the cake so it doesn’t get soggy. Love it!
This pound cake looks delicious! I love a great pound cake and I love the sweetness of Pina Colada – what a great combination.
I love pound cake. This looks delicious!
This cake looks so moist and delicious! Thanks for hosting this cool event!
This looks great! I wish I had a piece for in front of me now. ;)
I’m a huge fan of pound cake AND coconut! This is a double hit in my book!!!
Look’s Delicious! I love a good pound cake and you just did it an awesome favor by adding the toasted coconut! Thanks for hosting this week!