Coconut Pound Cake Recipe

This Coconut Pound Cake Tastes Like a Summer Vacation

This easy Coconut Pound Cake is buttery, moist, and bursting with shredded coconut flavor—perfect for brunch, dessert, or as a gift!

If you're a coconut lover, you’ll also want to try my Coconut Chocolate Chip Cookies. For an extra indulgent treat, serve this pound cake with a scoop of Homemade Vanilla Ice Cream or a dollop of coconut-flavored whipped cream.

Craving a soft, rich cake that tastes like sunshine? Let’s get baking!

Why You’ll Love This Coconut Pound Cake

• Freezes beautifully for make-ahead baking
• Buttery and soft with a delicate coconut flavor
• Made with everyday ingredients you likely have at home
• Perfect for holidays, coffee breaks, or gifting

🥘 Ingredients

• Shredded coconut 
• Unsweetened coconut milk or Canned Coconut Milk (can be substituted with whole milk)
• White rum - if you have kids, replace it with coconut milk, as I did 🙂
• Unsalted butter - Use room-temperature butter for a smooth, creamy base.
• Granulated Sugar
• Eggs - medium-sized, room temperature
• All-Purpose Flour
• Baking Powder 
• Baking Soda 
• Kosher Salt
• Vegetable Oil 
• Vanilla Ice Cream (optional)

See the recipe card for quantities.

🔪 Instructions

Step 1 – Prep your pan and oven.
Preheat your oven to 350°F (175°C). Grease a loaf pan (9x5 inch or 25 cm) and line with parchment paper for easy removal.

Step 2 – Soak the coconut.
In a small bowl, mix the shredded coconut, coconut milk, and white rum. Let it soak for at least 15 minutes while you prepare the batter.

Step 3 – Cream butter and sugar.
In your stand mixer fitted with a whisk attachment, beat the softened butter and sugar on high speed for 3–4 minutes until pale and fluffy.

Step 4 – Add eggs one by one.
Lower the speed to medium and add the eggs one at a time, scraping down the sides of the bowl between additions.

Step 5 – Add dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt. Sift the dry mix into the batter and mix gently to combine.

Step 6 – Add the soaked coconut mixture.
Pour in the coconut milk mixture and mix for another 3–4 minutes, starting on medium and increasing the speed to ensure everything is well incorporated.

Step 7 – Pour and bake (first stage).
Transfer the batter to the prepared loaf pan and smooth the top. Bake in your preheated oven for 20 minutes.

Step 8 – Score the top.
After 20 minutes, remove the cake and score the top lengthwise with a sharp knife. This helps it bake more evenly and gives that beautiful pound cake crack.

Step 9 – Bake (second stage).
Return the cake to the oven and bake for another 25 minutes.
Check for doneness by inserting a wooden skewer in the center—it should come out clean.

Step 10 – Cool and serve.
Use a spatula to loosen the sides of the cake gently. Let it cool completely in the pan before turning it out. Slice and serve on its own or with a scoop of vanilla ice cream.

If you're a fan of coconut, try our delicious chocolate macaroon pie or pair our cake with a refreshing coconut pineapple drink!

If you fancy more loaf cake recipes, try this delicious chocolate chip ricotta loaf cake or this hummingbird bread!

🍽 Equipment

• Kitchen machine with a whisk attachment
• Spatula
• Two 9-inch Loaf Pans or one big loaf pan 
• Cooling rack

🌡 Storage

• Room Temperature: Store in an airtight container for 3–4 days.
• Freeze: Wrap tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw overnight in the fridge.

🎯 Tips & Variations

• Use dark rum for a bolder coconut-rum flavor.
• Make it nutty: Add chopped toasted almonds or cashews for texture.
• Gluten-free option: Replace flour with a trusted 1:1 gluten-free flour blend.
• Mini loaves: Divide the batter into two mini pans and reduce the baking time to ~35 minutes total.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.