Classic Coconut Pound Cake

The beauty of pound cake is its simplicity. The ratios of ingredients are easy to work with and it yields a delicious, flavorful cake every single time. This Coconut Pound Cake is a favorite for us in the warmer months. We like the tropical flavor and often serve it with fresh fruit and whipped cream to create the perfect summer dessert.  

Making this pound cake is really easy. In fact, there are many times I put my children in charge of making it. They like to get involved in the kitchen and this recipe doesn’t need too much supervision. After it’s baked it is important to give it a lot of time to cool because the cake firms up a little as it does so. Then, it’s ready to slice!  

The nice thing about pound cake is that it’s so dense it stays fresh for a few days when stored properly. Keep it in an airtight container or wrapped in plastic wrap and in the fridge and you’ll have plenty of time to enjoy it. I mentioned we like to enjoy with whipped cream and fruit for dessert. It’s also perfectly fine with me if you want to have a slice for breakfast – I won’t say a word! 

This cake can be dressed up for events or taken to children’s gatherings. It’s incredibly versatile and satisfies just about anyone with a sweet tooth. I hope you love this Coconut Pound Cake recipe as much as we do. Enjoy! 

Classic Coconut Pound Cake  

Pound cakes serve a multitude of purposes. You can serve this at parties and gatherings, or just have it around the house for people to slice and enjoy. 

Makes 1 cake 

Ingredients 

For the cake: 

• 2 cups all-purpose flour 

• 1 ½ tsp baking powder 

• ¼ tsp salt 

• 1 cup unsalted butter (softened) 

• 1 ½ cups granulated sugar 

• 4 large eggs 

• 1 tsp vanilla extract 

• 1 ½ cups sweetened shredded coconut 

• 1 cup full fat coconut milk 

For the glaze (optional): 

• 1 cup powdered sugar 

• 2 tbsp coconut milk 

• ½ tsp vanilla extract 

Instructions 

1. Preheat your oven to 325°F,  and grease and flour a 9x5-inch loaf pan. 

2. In a small bowl, whisk together flour, baking powder, and salt. Set aside. 

3. In a large bowl, beat the butter and sugar together until light and fluffy. 

4. Beat in the eggs, one at a time, and add the vanilla extract. 

5. Gradually add the dry ingredients, alternating with coconut milk, beginning and ending with the flour mixture. Stir in the shredded coconut. 

6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 

7. Make the glaze: In a small bowl, mix powdered sugar, coconut milk, and vanilla extract until smooth. 

8. Once the cake has cooled, drizzle with the optional coconut glaze for extra sweetness and coconut flavor. Slice and enjoy! 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.