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.
Like this recipe? Rate and comment below!

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4.75 from 12 votes

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93 Comments

  1. This looks amazing! Can you store it at room temperature since it has buttermilk in the glaze? I’m planning my meal and I was wondering, for those of you who have made this cake, is this one of the cakes that taste even “better” the day after it is made or is it better to consume day of baking?

  2. Made this last night! It came out sooooo good! My only problem was that I had too much batter & It took longer to bake, but next time I’ll probably make 2 loaves or get a larger pan. Definitely gonna make again!

  3. Love love love this recipe! Just tried it today for the first time and my whole family loved it! I didn’t have buttermilk but used coconut milk instead and used a cream cheese frosting topped roasted walnuts instead of the glaze. Next time I will use the glaze though, probably a better compliment to the flavor and texture of this cake….definitely a keeper. Thanks for sharing!

  4. Wow! First of all, the cake makes the whole house smell delicious while it’s baking. I did make a few substitutions. I used 1C almond flour and 1C coconut flour to make it gluten/grain free. I also used a tad bit less than a cup of honey instead of granulated sugar. And I made the silly mistake of not toasting the coconut before folding it into the batter. yikes! BUT the cake sill turned out delicious! I’m sure the original version tastes just as good 😉

  5. Just took this out of the oven.. It took 15 minutes longer than it was suppose to but looks fantastic! Can’t wait to try it.