Coconut Pound Cake

Coconut Pound Cake

This Coconut Pound Cake recipe produces a loaf cake that is rich, buttery and delicious!

This pretty loaf cake is perfect to enjoy with a cup of coffee, tea or milk…. and maybe a good book too! 

I’ve been finding so much joy in baking during this crazy season.   

If we’re going to be at home all day, let’s fill our homes with the aroma of baking… and then sit and enjoy some special treats!

This recipe was created in partnership with Challenge Dairy.

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Coconut Pound Cake

I love simple recipes that can be made using pantry items that are easy to keep on hand.  

And I always keep my fridge well stocked with Challenge Butter, so I can bake treats whenever the mood strikes!  

To save myself trips to the store, I just freeze packs of butter (just stick the whole box in a large ziplock bag) to keep it nice and fresh for several months.  

I use Challenge Butter in all of my baking because I know I can depend on Challenge for fresh flavor and consistent results.

If you’re not sure where to find Challenge Butter in your area, be sure to use this helpful map.

Coconut Pound Cake Recipe

This Coconut Pound Cake recipe produces just one nice sized little loaf cake… perfect to enjoy at home with your family over a day or two, without having any leftovers. 

The flavors of coconut, butter and vanilla combine to create a simple and delicious treat! 

Coconut Pound Cake

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How to Make Coconut Pound Cake

Coconut Pound Cake

Coconut Pound Cake

This Coconut Pound Cake recipe produces a loaf cake that is rich, buttery and delicious!
Prep Time 45 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 55 mins
Course Dessert, Snack
Cuisine American
Servings 1 (9"x5") loaf cake
Calories 3412 kcal


Loaf Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sweetened flaked coconut see directions
  • 1/4 cup sugar see directions
  • 3/4 cup sugar see directions
  • 1/2 cup Challenge unsalted butter 1 stick, melted
  • 3 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup milk


  • 2 tablespoons Challenge butter melted
  • 1/2 cup powdered sugar
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk or cream


  • 1/2 cup sweetened flaked coconut toasted


  • Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  • In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  • Blend 1/2 cup coconut in a food processor along with 1/4 cup of sugar, and set aside.  (See notes below)
  • In the bowl of an electric mixer, blend together the melted butter and 3/4 cup sugar.  Add eggs, one at a time, blending for 10-15 seconds between each egg.
  • Add the bowl of coconut and sugar that was processed together, and stir until well combined.
  • Add coconut extract and vanilla extract.
  • While slowly mixing, add flour mixture and milk in two batches(some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
  • Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool the loaf cake in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
  • After the cake has baked, leave the oven on, but reduce the temperature to 300°F.  Spread 1/2 cup of coconut onto a baking sheet, and bake for 3-4 minutes (watch it closely).  Remove from oven to cool.
  • Prepare the glaze by simply whisking together the glaze ingredients.  Depending on how hot the butter was, the glaze may be thin.  Allow to cool a few minutes until the desired consistency is reached, then pour glaze over the loaf cake.
  • Sprinkle toasted coconut over the top of the cake, allow the glaze to set up a few minutes, then slice and enjoy!


If you do not have a food processor, you may skip the step of blending the coconut and sugar, and simply add those ingredients after the eggs. Processing the coconut (along with the sugar) makes it much easier to get perfectly neat slices of cake, but the cake will be delicious either way.


Calories: 3412kcalCarbohydrates: 458gProtein: 44gFat: 157gSaturated Fat: 102gCholesterol: 809mgSodium: 3262mgPotassium: 851mgFiber: 13gSugar: 300gVitamin A: 4447IUCalcium: 519mgIron: 13mg
Keyword coconut, coconut pound cake, pound cake
Tried this recipe?Let us know how it was!

Happy baking!

Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.


  1. Hi I’m wondering how long this cake will still be good after baking 

  2. Hello can I use coconut milk instead of regular milk? Would it help or hurt the recipe? Also would aid in the flavor? I going to make it my older brother who loves coconut cake. Thank you…

    • Hi Diana,
      Yes, feel free to experiment with coconut milk in place of the regular milk. I imagine it would work perfectly well, but I have only made the recipe as listed. Happy baking!

  3. Any tips on doubling the recipe?

    • If you are planning to double the recipe and divide the batter between two loaf pans, then you will not need to make any adjustments. Just be sure you are still beating the eggs in one at a time and allowing some air to be incorporated.
      If you are planning to double the recipe and bake it in a bundt pan, or something similar, I think that would work just fine, but you will need to adjust the bake time.

  4. I can’t wait to make this for my Mom! It’s the perfect little treat to drop on her doorstep for Mother’s Day! Thanks for sharing, Glory! 🙂

  5. Hi Glory, I’m wondering if you’ve calibrated your oven recently because I just made this cake and  it was almost too done when I thought to check it at 37 minutes.  The other possibility is that you are actually using a 4×8 loaf pan (which would create a thicker  loaf which might take longer to bake) instead of a 5×9 because mine is much flatter than yours.  (That could also be altitude since I’m baking at 7200 feet, but I do make minor adjustments to account for that.)  Anyway, the bake time was so different, I thought I’d let you know.

    • Hi Donna,
      Yes, my oven runs quite well (as a necessity in my line of work), and I used a standard sized pan (5″x9″). I would for sure say that high altitude is most likely reason for such a different bake time for you. Glad you thought to check it early. Hope you enjoyed the cake.

  6. I’m so excited for this recipe! Coconut is my mom’s favorite so I’ll make this for her for Mother’s Day. 

    I’ve been making your recipes for years and none have ever failed me. Thank you so much Gloria!

  7. If you don’t have the coconut extract, could you use more sweetened coconut mixed in with the sugar and how much. Or is it really necessary and just double the amount of vanilla extract. 
    Also would you be able to freeze the cake with the glaze on.
    Looking forward to your response 

    • Hi Marsha,
      Yes, you are welcome to omit the coconut extract, and the cake will still be delicious, but with a milder coconut flavor. Yes, you can feel free to double the vanilla extract. A bit of almond extract would also be delicious, if you have it on hand, bu use sparingly, as almond extract can be quite potent. You may also increase the coconut that’s added to the batter. Feel free to increase the coconut added to the batter to 3/4 cup, but I wouldn’t suggest much more than that without needing additional changes to the recipe.
      Happy baking!

  8. Looks absolutely delicious and so easy!  I’m going to get some coconut and make this right away! 

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