Toasted Coconut Pound Cake

4.75 from 12 votes

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This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

What Makes This Recipe Great

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. These cakes are generally baked in either a loaf pan or a Bundt mold.  This cake however isn’t exactly a pound of each of those ingredients.  By changing that basic recipe just slightly you can get a much more moist and flavorful cake than your standard pound cake.  Adding toasted coconut all throughout this cake gives such a depth of flavor that you just don’t see in basic vanilla cake.  

This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

Ingredient Information

  • unsalted butter – using unsalted helps us to be able to control the salt content ourselves
  • all-purpose flour
  • baking powder – preferred over baking soda in cakes!
  • fine salt
  • granulated sugar
  • pure vanilla extract
  • large eggs – using large eggs is important for the correct ratios in baking.
  • buttermilk – if you don’t have buttermilk you can combine 1 cup + 1 tbsp milk with 1 tbsp lemon juice or white vinegar together and let sit for 5 minutes before adding.
  • sweetened, shredded coconut 
  • confectioners sugar – aka powdered sugar!
This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

Good Reasons To Make This Cake:

  • Because you feel like it.
  • Easter brunch
  • Because baking is peaceful and you deserve some peace.
  • To bring to a friend in need or new mama.
  • Because cake is delicious.
This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!

Loafs for All

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4.75 from 12 votes

Toasted Coconut Pound Cake

Ingredients 

  • ¾ cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, spooned and leveled, plus more for pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup plus 2 tablespoons buttermilk, divided
  • 1 ½ cups sweetened shredded coconut, toasted, divided
  • 1 cup confectioners’ sugar

Instructions 

  • Preheat oven to 350 degrees. Grease and flour a loaf pan.
  • Whisk together flour, baking powder, and salt.
  • In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
  • With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
  • Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
  • Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
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91 Comments

  1. Hi. I’m making a German chocolate cake and would like to top off the cake with toasted coconut & pecans tossed with a bit of melted butter. Can I, toss it all together, then toast it, in the oven?  Thanks. Jennifer 

  2. 5 stars
    My husband said this was the best bread I’d ever made! Very tasty ! The smel from the oven was wonderful! Thx!

  3. 5 stars
    I followed this recipe last night and it was so delicious! It came out perfect. The only thing I didn’t do was toast the coconut. I like fresh coconut. I did have to cook my pound cake an additional 10 minutes. I will definitely make this recipe again it will be a favorite and I will share with others. Thank you so much for your recipe.

  4. 5 stars
    Made this for our small group!  It was a hit. I baked it in a bigger oval dish. Took 50 minutes. I also added 1/4 cup sour cream and 2 tsp of coconut extract.  So good right out of the oven!!