Hey there, sweet friends! I’m so glad you’re here — because today, we’re baking one of my all-time favorite Southern-inspired treats: Coconut Cream Pound Cake. This cake is everything you love about a buttery pound cake, but with a tropical twist that will transport you straight to a sunny beach with every bite!
Soft, tender, and luxuriously moist thanks to creamy coconut milk, this dessert is a slice of heaven for coconut lovers. Whether you’re baking for Sunday brunch, a potluck, or just because—it’s bound to become one of your signature bakes.
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Overview of Recipe Content
What is Coconut Cream Pound Cake?
Think of your favorite old-fashioned pound cake — buttery, rich, and dense — but kissed with coconut flavor and a velvety crumb that melts in your mouth. It’s the kind of cake that’s just as good with coffee as it is dressed up with whipped cream and berries for dessert.
Why You’ll Love It
- Moist & Flavorful: Coconut milk keeps the crumb soft and rich.
- Simple Ingredients: You likely have everything in your pantry already.
- Versatile: Serve it plain, glazed, or topped with toasted coconut.
- Make-Ahead Friendly: Even better the next day!
What It Tastes Like
The flavor is buttery and slightly nutty with a whisper of tropical sweetness from the coconut. It’s comfort food in dessert form.
Health / Seasonal Notes
Perfect year-round — refreshing in summer, cozy in winter. It’s rich, but you can use light coconut milk for a lighter version.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract (or vanilla extract)
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup coconut milk (or whole milk)
Tools You’ll Need
- Stand mixer or hand mixer
- 9×5-inch loaf pan or bundt pan
- Rubber spatula
- Mixing bowls
- Cooling rack
Substitutions
- Butter: Swap with coconut oil for extra coconut flavor.
- Coconut Milk: Whole milk or half-and-half works too.
- Extract: Try almond extract for a fun twist.
How to Make Coconut Cream Pound Cake
- Preheat & Prep
Preheat your oven to 325°F (165°C). Grease your loaf or bundt pan generously with butter and dust lightly with flour. - Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until pale and fluffy — about 3–4 minutes. (This step is key for that dreamy, melt-in-your-mouth texture!) - Add Eggs
Add the eggs one at a time, beating well after each addition. Stir in coconut extract. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. - Mix Wet & Dry Together
Add the dry ingredients to the butter mixture alternately with coconut milk, beginning and ending with flour. Mix just until combined. - Bake
Pour the batter into your prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Allow to cool in the pan for 10 minutes before transferring to a rack. Dust with powdered sugar or drizzle with coconut glaze.
What to Serve with Coconut Cream Pound Cake
- Fresh pineapple or mango slices
- A scoop of vanilla or coconut ice cream
- Toasted shredded coconut on top
- Hot coffee or iced latte — trust me, perfect combo!
Tips for Making It Perfect
- Bring all ingredients to room temperature for the smoothest batter.
- Don’t overmix — that’s the secret to keeping it tender!
- Add a tablespoon of sour cream for an even moister crumb.
- Want extra flair? Top with coconut glaze and toasted coconut flakes.
Storage Instructions
- Room Temp: Store covered for up to 3 days.
- Fridge: Keeps up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 3 months. Thaw overnight before serving.
General Information
Pound cake has roots in early American baking, traditionally made with a pound each of butter, sugar, eggs, and flour. This coconut version brings a breezy island twist to a classic comfort bake — just like grandma’s, but with sunshine baked in.
Frequently Asked Questions
1. Can I use canned coconut cream instead of coconut milk?
Yes! It’ll make the cake richer — just thin it with a little water.
2. Why is my pound cake dense?
Be sure to cream butter and sugar well and don’t overmix once the flour is added.
3. Can I add shredded coconut?
Absolutely. Fold in ½ cup for texture.
4. Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Conclusion
This Coconut Cream Pound Cake is pure comfort — buttery, tropical, and completely irresistible. Whether you serve it warm with coffee or chilled with whipped cream, it’s a dessert that feels like a hug.
If you loved this recipe, try my other coconut favorites:
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Nutritional Information
| Serving Size | Calories | Fat | Saturated Fat | Carbs | Sugar | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 1 slice (1/10 cake) | 410 | 23g | 14g | 46g | 28g | 5g | 210mg |
The Best Ever Coconut Cream Pound Cake (Moist, Dreamy & Irresistible!)
- Total Time: 85 mins
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A luscious Coconut Cream Pound Cake that’s buttery, moist, and subtly tropical. This easy-to-make loaf uses coconut milk for a tender crumb and a gentle coconut aroma — perfect for brunch, coffee break, or a simple dessert that tastes like sunshine.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp coconut extract (or vanilla extract)
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk (or whole milk)
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in the coconut extract.
4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
5. Add the dry ingredients to the butter mixture alternately with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 60–70 minutes (time may vary slightly by oven), or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with a simple glaze and toasted coconut if desired.
Notes
Bring ingredients to room temperature for best texture.
Do not overmix once flour is added — overworking will make the cake tough.
For extra coconut flavor, stir in 1/2 cup shredded sweetened coconut to the batter.
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Wrap slices for freezing up to 3 months.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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