Toasted Coconut Pound Cake
on Mar 20, 2013, Updated Apr 09, 2024
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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:
Cinnamon Crumb Banana Bread 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
Scale
- 3/4 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1 1/2 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.
Its looks soooo yummmmy i love this toasted coconut pound cake wil definitely
Thanks Tayyeba!! It is such a tasty pound cake!! 🙂 ENJOY!
I just made this . The kitchen smells sooo good! I also didn’t have buttermilk, therefore, I used coconut milk. I’m sure it will be delicious! We all can’t wait to dive into it. Thanks for sharing!
Oh yum!! I am sure coconut milk worked wonders on the coconut flavor! YUM!! Enjoy!
Tried this recipe twice. Both times I had to cook it way longer than 60 minutes. Both times it fell and sunk in the middle. Thinking it might have been the baking powder I went and bought new baking powder before baking the second time. The first time I baked it about 15 minutes over and it was still a little raw like in the middle. The second time I baked it longer and it still sunk so badly in the middle I couldn’t serve it and it was very dense, too dense. The flavors both times was really good and I really want this to work. Any ideas of what might be going wrong and I’ll give it another try.
Made this for desert tonight. I did mine in an 8×8 pan and in the glaze used 2 tablespoons on coconut creme creamer. It was so good.
Oh fabulous!! So glad you liked it Greg!
Do you think I could make this as a regular round cake. I am making my niece’s wedding cake and she requested a coconut/lemon cake. This cake sounds absolutely delicious!
Definitely!! Enjoy it!!
Made this tonight and it is fabulous! I used unsweetened coconut since it’s what I had on hand and like it too in the cake. It definitely is enough batter for either an extra long loaf pan or two loaves 🙂
Wonderful, so glad you love it.
This is so good! I used 1 can(8oz) of sweet condensed milk instead of buttermilk. Turned out perfectly! Thank you for sharing the recipe!
Also cooked for 1 hour 5 minutes. And used 2 loaf pans. Next time I will use a bunt pan.
you guys I made this and have the perfect addition…add the juice and zest of a lemon and an orange to the glaze. citrus fruits go beautifully with coconut and it just gives it that pop of flavor, I wouldn’t make it any other way.
Great Cake!!! Made 2 loaf pans for me. I added pecans. We loved it.
I’ve made this twice now — it is my absolute favorite pound cake! The first time, I used the recipe as is. The second time, I used coconut milk, vegan egg substitute, and vegan butter — still, the best pound cake I’ve ever had! Moist and delicious.
Thank you for sharing this recipe.
Great!!
Lovely coconut pound cake. Lightly sweet perfect snacking cake.
Followed the recipe and easy directions. Did substitute 1 tbsp of spice rum for half the buttermilk called for in the glaze. Also added 4 tbsp of finely ground walnuts to the top
Was a huge hit. Would make again
This rum pound cake sounds very good. All my family love rum cakes. Thanks for the suggestion.
An amazing recipe and so easy to make . Simply delicious!!
Great!