Coconut Pound Cake

It’s no secret that I enjoy a good pound cake. Lemon Blueberry, Orange Dreamsicle, Cranberry Orange, Sparkling Cider… and a few more on the way to add to the collection, too :) Pound Cake is one of those desserts that I go weak in the knees for.

Moist cake that is packed with flavor- how can you go wrong?! Well, you can’t! And today’s recipe puts a fantastic spin on a classic.

This version involves coconut. As if this dessert couldn’t get any better, we added some coconut and made a coconut icing. Wow! My family loves coconut cake, so this pound cake version sent us all over the moon! I hope you love it as much as we do!

Coconut Pound Cake... This pound cake is SO moist and so delicious! It will quickly become a new favorite!

3.3 from 11 reviews
Coconut Pound Cake
This pound cake is SO moist and so delicious! It will quickly become a new favorite!
Recipe type: Dessert
  • 1 cup butter
  • 1¾ cups sugar
  • 3 eggs
  • ½ teaspoon vanilla
  • 2 teaspoons coconut extract
  • ¾ cup buttermilk
  • 1 cup sweetened shredded coconut
  • 2½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
Coconut Glaze
  • 1½ cup powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
  3. Add eggs one at a time and beat an addition minute per egg.
  4. In a separate large bowl, mix and combine dry ingredients together.
  5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
  6. Fold in shredded coconut.
  7. Grease and flour either 2 large bread pans or 3 small bread pans.
  8. Pour batter and bake at 350 degrees F for 55 to 60 min.
  9. Let loaves cool and pour glaze over them.
Coconut Glaze
  1. Whisk glaze ingredients together until smooth.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Averie @ Averie Cooks

    It's just glowing and I can tell must be packed with flavor! I know you love coconut and so I bet this was a hit at your house!

  2. jayne oconnor

    looks like you have added coconut to the glaze but it is not in the instructions. did you add it to the glaze?
    how much did you put on top?

  3. Lupe de la Torre

    salted or unsalted butter???

    1. Shannon R Priddy

      unsalted because your adding salt anyway

  4. Yulia

    Hai! I want to ask? Can I substitute butter with virgin coconut oil? TIA

  5. Carolyn Mathes

    Can you use a 12 cup tube pan?

  6. Liz

    Looks and sounds yummy. Thank you.

  7. Crystal

    Oh super delicious!! Thanks for the recipe!!

  8. Diane Stango

    by "large" bread pans do you mean 9X5 " or 8X4" ?

  9. Diane Stango

    By large bread pans do you mean 9x5" or 8x4" ?

  10. Sue

    The Coconut Pound Cake recipe looks wonderful but I noticed it makes at least two loaves...what about one loaf and the rest in cupcakes ? Any idea if this would work as a cupcake? Not sure if I would have to adjust the temp...probably would im guessing. Any advice would be appreciated . Ideally I'd just like to make one pound cake. I don't know how to divide the ingredients ..

    Thank you

  11. beverly lavender

    This coconut pound cake
    is the best yet thanks for this recipe

  12. cornelia rose

    when do you add the Vanilla?

  13. Antonia Pons

    that amount in grams is one cup?

  14. Komtil

    These look very good! I want to give it a try. Do you know if it would work if I use freshly grated coconut?

  15. Liina

    Hi, this looks delicious. I live in Sweden and I have never heard of coconut extract, I don't think we have it. Can it be substituted or omitted?

  16. Lorraine King-Foley

    I did not see in the instructions when to add the vanilla so I added it with the coconut extract. Is that correct?

    My loaves are cooling now.

  17. Mary


    This turned out very very dry. I have been making pound cakes (and baking in general) for decades. I re-checked the recipe to make sure I didn't leave anything out. Don't mean to be harsh, but I would not recommend this at all.

    1. Vanessa


      Maybe you over mixed and glaze should be poured on cake while still warm

  18. Asia Jeena

    heyy, can anybody help me with the measurements.. does anybody now it in grams, i dont use cups for weighting the ingredients.. thanks if anybody's replyingg !! :)

  19. Sharzi


    This looks good, but I'm always wondering why recipes are called "pound cake" when a real pound cake uses a pound of butter, a pound of flour and a pound of sugar. I know everyone is trying to cut down the fat, carbs and sugar, but when it comes to calling it a pound cake, I think it should be.

  20. Diane

    Where/when is the vanilla extract added?? In the picture, it looks like there is also shredded coconut in the there??

  21. Heather


    Like Mary had posted, mine came out very dry, however, the flavor was good. I'd definitely make it again if I could increase it's final moisture.

  22. Amy

    Followed exactly. I've been baking for 20 years. The salt looked like a lot so I cut it to 3/4. Still the salient cake ever. I even used unsalted butter.Throwing away this cake. The cake was moist. Came out of pan easily.

  23. Teresa


    As other people have stated I also had to go back and look at the recipe to make sure I made it correct, because this is a very dry cake not moist at all. It has a nice flavor not too sweet but way to dry for a pound cake.

  24. Sheila Fussell

    Wonderful easy to follow recipes. Thank you all for sharing your wealth...

  25. Merri


    This cake was very dry. Not sure why, I've been cooking/baking for many years. Sorry, would not make it again.

  26. Linda


    This looked so good that I had to make it. It is either a joke or the ingredients aren't correct. The cake is very dry and resembles cornbread with glaze. I took it from the oven at 45 minutes as it was getting too brown on the edges and the center was done. I would not waste time and ingredients with a cake that is neither moist nor delicious. Sorry!

    1. Chef in Training

      so sorry to hear about your experience. I have made this cake several times with no problem, so I am not sure what it could be. I will look into it and let you know if I find anything.

  27. Sharon L.

    I would suggest not baking any pound cake on 350 degrees; for pound cakes bake a pound cake on 325 for 1hour fifteen minutes. I'm a baker, and I bake cakes to sell, every pound cake recipe I've baked the recipes all say 325-degrees! Your cakes are dry because of the oven temperature, retry baking this recipe again but on 325, and enjoy!

  28. Jan

    How small is small and how large is large?

  29. Brenda Pink


    Made this after reading the comments, so I tweaked the recipe a bit. Instead of the buttermilk, I used 1 cup of sour cream. I feel sour cream maintains the moisture better. I reduced the baking temp to 325F and baked for longer than an hour. You have to use a very large loaf pan. Because this ended up being actually very moist, I made sure to let the loaf cool completely before removing it from the pan. With these changes, I got a very tasty, moist loaf. Will definitely be making it again.

  30. Libby


    SOLUTION: I got nervous about all of the comments about the cake being dry so I baked this cake at 325 for an hour and 5 minutes (saw that it was lightly browning and put a toothpick in to test) and it came out perfect! so moist and delicious! thanks Nikki!!

  31. ADH

    This turned out incredibly moist and wonderful when my friend added about 1/2 cup pureed canned pineapple for a piña colada effect. She used a bit of the juice too.

  32. Vanessa


    I made the glaze with half the 10x sugar and 1/4 cup of Goya Cream of coconut instead of milk... poured it over warm cake and sprinkled cake with coconut, the flavor was amazing. Thanks for recipe

  33. Nadia


    Tweaked this a little...used coconut milk drink instead of buttermilk, used only 1 cup sugar, used desiccated coconut instead of grated coconut and added a dash of milk at the end as I thought the batter was a tad dry. The glaze I did as per recipe. I also used a bundt pan and baked at 170 Celsius for 40 mins. The result is an absolutely delicious moist summer flavored cake...definitely a keeper!

  34. Kelly

    Does this need tip be refrigerated since the glaze is made with milk?