Go Back
Coconut Pound Cake

Coconut Pound Cake

Course: Dessert, Snack
Cuisine: American
Keyword: coconut, coconut pound cake, pound cake
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 1 (9"x5") loaf cake
Calories: 3412kcal
This Coconut Pound Cake recipe produces a loaf cake that is rich, buttery and delicious!
Print Recipe


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: 3412kcal | Carbohydrates: 458g | Protein: 44g | Fat: 157g | Saturated Fat: 102g | Cholesterol: 809mg | Sodium: 3262mg | Potassium: 851mg | Fiber: 13g | Sugar: 300g | Vitamin A: 4447IU | Calcium: 519mg | Iron: 13mg