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Coconut Pound Cake

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

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.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

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.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Add in 4 eggs, one at a time. Beat each in completely before adding the next.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Add in 1/2 teaspoon coconut extract and 1 1/2 teaspoon vanilla extract. Mix those in.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Add in your flour mixture and stir until combined.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Fold in a cup of toasted sweetened coconut. (How to Toast Coconut.)

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

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, 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.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread


Cool the cake (in the pan) on a rack for 10-15 minutes.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

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.

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Slice the cake and enjoy this with a scoop of ice cream or some sweetened fruit. It makes a fantastic Strawberry “Short Cake” dessert!

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

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!

Coconut Pound Cake - Get the recipe for this delicious treat from Cosmopolitan Cornbread

Are you crazy for coconut? Then you’re in luck!

Did you make and enjoy this recipe or any other recipe on Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! I would also love for you to share it on Instagram and tag @CosmopolitanCornbread

Coconut Pound Cake

Coconut Pound Cake

Moist and delicious pound cake, with the wonderful flavor of coconut. Enjoy a slice with a cup of afternoon tea!

Ingredients

  • 2 c all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 c sugar
  • 1 c (2 sticks) unsalted butter, room temperature
  • 4 eggs
  • 1/2 tsp coconut extract
  • 1 1/2 tsp vanilla extract
  • 1 c sweetened coconut (toasted)

Instructions

  1. To begin, preheat your oven to 325 degrees.
  2. In a bowl, combine the flour, salt and baking powder. Give it a stir and set it aside for a moment.
  3. In your mixing bowl, beat together the sugar and butter. Beat this until it is nice and fluffy.
  4. Add in the eggs, one at a time. Beat each in completely before adding the next.
  5. Add in the coconut and vanilla extracts. Mix those in.
  6. Add in your flour mixture and stir until combined.
  7. Fold in the cup of toasted sweetened coconut.
  8. 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.
  9. Bake for 1 hour, 15 minutes or until the cake tests done in the center with a toothpick or wooden skewer.
  10. 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.
  11. Cool the cake (in the pan) on a rack for 10-15 minutes.
  12. 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.
  13. 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

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!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 502Total Fat: 29gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 276mgCarbohydrates: 55gFiber: 2gSugar: 29gProtein: 7g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

23 thoughts on “Coconut Pound Cake”

  1. 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.

    Reply

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