Coconut Extravaganza


Elevate your baking game with our Coconut Pound Cake – a symphony of tropical flavors and velvety textures that will transport you to a paradise of sweetness. This delectable pound cake, infused with the richness of shredded coconut, is a celebration of indulgence and elegance. Join us as we guide you through the steps to create this irresistible masterpiece.

Who This Recipe Is For

This Coconut Pound Cake is for anyone with a love for the exotic taste of coconut and a passion for baking. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is crafted for those who appreciate the perfect balance of sweetness and sophistication.

Ingredients and Kitchen Equipment


  • 2 cups granulated sugar
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 8 large eggs, at room temperature
  • 3 ¼ cups cake flour
  • 1 teaspoon kosher salt
  • 1 ¼ cups unsweetened shredded coconut (divided)

For the Optional Glaze and Topping:

  • 1 ½ cups powdered sugar
  • 2 tablespoons whole milk
  • Additional 1 tablespoon milk (if needed)
  • ¼ cup shredded coconut (for topping)

Kitchen Equipment:

  • Electric mixer
  • Large mixing bowl
  • 12-cup Bundt pan
  • Wire rack
  • Small bowl (for glaze)

Directions: Crafting Coconut Perfection

  1. Preheat and Prepare:
    • Preheat the oven to 325°F (165°C).
    • In a large mixing bowl, beat together granulated sugar and butter until incredibly fluffy and pale, about 8 minutes.
  2. Incorporate Eggs:
    • Gradually add eggs, one at a time, on medium-low speed until well combined. Scrape down the sides of the bowl as needed.
  3. Add Flour and Coconut:
    • On low speed, gently add cake flour and kosher salt until just combined. Avoid overmixing.
    • Fold in 1 cup of unsweetened shredded coconut into the batter.
  4. Prepare the Bundt Pan:
    • Generously grease a 12-cup Bundt pan with butter and coat the inside with ¼ cup of shredded coconut, tapping out any excess.
  5. Bake to Perfection:
    • Pour the batter into the prepared pan and smooth the top.
    • Bake for 50 to 55 minutes until golden, and a toothpick inserted in the center comes out clean.
  6. Cooling Grace:
    • Let the cake cool in the pan for 15 minutes, allowing the flavors to settle.
    • Invert the cake onto a wire rack and let it cool completely for about 1 hour, filling the air with an irresistible aroma.

For the Optional Glaze and Topping:

  1. Whisk the Glaze:
    • In a small bowl, whisk together powdered sugar and 2 tablespoons of whole milk until smooth.
  2. Adjust Consistency:
    • If needed, adjust the glaze consistency by gradually whisking in the remaining 1 tablespoon of milk, 1 teaspoon at a time, until it reaches the perfect pourable state.
  3. Glaze and Top:
    • Pour the glaze over the cooled cake, embracing it with a sweet and enchanting touch.
    • Sprinkle ¼ cup of shredded coconut over the glaze, adding a final flourish of tropical delight.

Tips for Coconut Pound Cake Excellence

  • Use room temperature ingredients for optimal blending.
  • Adjust sweetness by adding or reducing sugar according to your preference.
  • For an extra layer of flavor, consider adding a teaspoon of coconut extract to the batter.

Serving Suggestions

Serve slices of this Coconut Pound Cake with a dollop of whipped cream or a scoop of coconut ice cream for a decadent dessert experience. It’s also a delightful companion to a cup of tea or coffee.


Coconut Pound Cake is not just a dessert; it’s a culinary journey into the heart of tropical paradise. Share the joy by creating this masterpiece, and let the velvety coconut embrace your senses in every bite.


  1. Can I use sweetened shredded coconut?
    • While unsweetened is recommended for the batter, you can use sweetened for the topping based on your sweetness preference.
  2. What’s the purpose of the additional shredded coconut in the Bundt pan?
    • It adds a delightful coconut coating to the cake’s exterior, enhancing both flavor and presentation.
  3. Can I make this cake in advance?
    • Yes, store it in an airtight container for up to 3 days, or freeze slices for longer storage.
  4. How do I prevent the cake from sticking to the Bundt pan?
    • Ensure thorough greasing and coating with shredded coconut, and let the cake cool adequately before attempting to remove it.
  5. Can I omit the glaze?
    • Absolutely, the cake is delicious on its own. The glaze adds an extra layer of sweetness and visual appeal.

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