Toasted Coconut Pound Cake
on Mar 20, 2013, Updated May 14, 2024
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
This Toasted Coconut Pound Cake is perfectly moist and packed with toasted coconut flavor!
What Makes This Pound Cake So 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.
Ingredients In This Cake:
- 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!
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.
Similar Recipes:
Paleo Toasted Coconut Banana Bread
Grain Free Double Chocolate Banana Bread
**** Find me on Pinterest?? Thanks for stopping by!! Please poke around for more healthy recipes and like me on Facebook or Instagram for updates!
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.
this looks amazing. I’m going to get up early tomorrow and make it to have with coffee in the morning
I have been looking for a coconut cake recipe for ages , I just love the flavour of coconut , I will bake one today . I would really appreciate if you check out my space too.https://anjalisfoodkaleidoscope.blogspot.in/
How did you toast the coconut? In the oven or in a pan on top of the stove?
I just made this and it is delicious! 🙂 I made mine however with stevia, coconut almond milk, earth balance butter, and flax eggs (I’m vegan) and it turned out wonderful. I took mine out about 12 minutes early, but I do live in high altitude so that may have been a factor. Definitely recommend!
Yum! Made this last night and it is great!!!!
How big of a loaf pan. I have many sizes………Thanks! It looks divine!
Hi Juli! I used an 8×4 inch loaf pan. There may be extra batter as this recipe makes a lot, so be sure to just leave an inch or two of space between the top of the batter and the top of the pan!
Thanks for reading!
Can you substitute the butter for coconut oil? Or even some of the butter maybe…
Yes, of course!
I made this for coffee hour at our church last Sunday. It evaporated and lots of folks wanted the recipe. I’ll be passing it on with a link to your website! It was just delicious. Toasted coconut is one of my favorites, so I was thrilled to find this. Thank you for posting this!
Is there a substitute for buttermilk besides coconut milk?
Just made this today! Wish i could share my picture, I can’t wait to indulge. I wish i had toasted the coconut that i put IN the batter, would’ve looked more appetizing. Additionally, my glaze tasted too strongly of powdered sugar. Probably because i didn’t whisk it?
Five of the six members of our family tried this tonight and everyone had more than one helping. It’s delicious!