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.