Best 20 Coconut Pound Cake Recipes

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Indulge in a tropical paradise with our delectable Coconut Pound Cake, a symphony of flavors that will transport you to a beachside reverie. This classic cake is elevated with the addition of shredded coconut, resulting in a moist and tender crumb that bursts with coconutty goodness. Experience the perfect balance of sweetness and richness in every bite, complemented by a delightful glaze that adds an extra layer of flavor and visual appeal. Whether you're a coconut enthusiast or simply seeking a delightful treat, this Coconut Pound Cake promises an unforgettable culinary journey.

**Additional Recipes Included:**

- **Easy Coconut Cake:** Discover the joy of baking with this simplified coconut cake recipe, perfect for beginners or those short on time. Enjoy layers of fluffy cake and creamy coconut frosting, all coming together in a delightful dessert that's sure to impress.

- **Coconut Cupcakes with Pineapple Cream Cheese Frosting:** Elevate your cupcake game with these irresistible coconut cupcakes, topped with a luscious pineapple cream cheese frosting. The combination of coconut and pineapple creates a tropical explosion of flavors that will leave you craving more.

- **Coconut Tres Leches Cake:** Embark on a culinary adventure with this decadent Coconut Tres Leches Cake. Layers of moist coconut cake are soaked in a mixture of three milks, resulting in a rich and luscious dessert that will tantalize your taste buds. Prepare to be amazed by the harmonious blend of coconut, milk, and a touch of rum.

- **Coconut Macaroons:** Delight in the delicate and chewy texture of these Coconut Macaroons, a timeless classic that never fails to impress. These bite-sized treats are made with just a few simple ingredients, yet deliver a burst of coconut flavor that will satisfy your sweet cravings.

Here are our top 20 tried and tested recipes!

COCONUT CREAM POUND CAKE



Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

COCONUT POUND CAKE



Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  • In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  • To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

COCONUT POUND CAKE



Coconut Pound Cake image

This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. -Lazetta Bruce, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-16 servings.

Number Of Ingredients 12

1/2 cup butter, softened, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups sweetened shredded coconut
Confectioners' sugar

Steps:

  • In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 481 calories, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT POUND CAKE WITH LIME GLAZE



Coconut Pound Cake with Lime Glaze image

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/8 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened shredded coconut
GLAZE:
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1 teaspoon coconut extract
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT POUND CAKE (USING COCONUT MILK)



Coconut Pound Cake (Using Coconut Milk) image

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

Provided by chef_cmontes

Categories     Dessert

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

4 eggs
2 cups all-purpose flour
3/4 cup butter, softened
3/4 cup coconut milk, unsweetened
1/2 cup shredded coconut, unsweetened
1 3/4 cups sugar
1 tablespoon pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted
2 tablespoons coconut milk

Steps:

  • Preheat over to 325 degrees.
  • Greese and flour 1 loaf pan, set aside.
  • In a mixing bowl, mix softened butter and sugar together until fluffy.
  • In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  • Add eggs, one at a time into butter/sugar mixture. Mix well.
  • Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
  • Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
  • If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT POUND CAKE



Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
  • In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
  • In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
  • Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
  • Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
  • Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

CREAM CHEESE COCONUT PECAN POUND CAKE



Cream Cheese Coconut Pecan Pound Cake image

Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.

Provided by Vino Girl

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and chopped
1/2 cup coconut, shredded

Steps:

  • Preheat oven to 325°F
  • Grease and flour a 12 cup tube or bundt pan.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating just until the yellow yolk disappears.
  • Sift together flour and salt; add to butter mixture.
  • Beat batter at low speed just until blended after each addition.
  • Stir in vanilla, pecans, and coconut.
  • Pour batter into a greased and floured 12-cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Remove from pan; cool completely on wire rack.

Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1

COCONUT SOUR CREAM POUND CAKE



Coconut Sour Cream Pound Cake image

My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.

Provided by Paula

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h35m

Yield 15

Number Of Ingredients 7

1 cup vegetable shortening (such as Crisco®)
3 cups white sugar
6 eggs
1 cup sour cream
3 cups sifted cake flour
¼ teaspoon baking soda
1 tablespoon coconut extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
  • Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
  • Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g

EASY COCONUT POUND CAKE



Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT POUND CAKE



Coconut Pound Cake image

Categories     Cake     Dessert     Bake     Quick & Easy     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 9

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
  • Whisk together flour (2 cups), baking powder, and salt in a bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
  • Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
  • Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

FRESH COCONUT POUND CAKE



Fresh Coconut Pound Cake image

Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.-Bonnie Zeigler, Rincon, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup sweetened shredded coconut
ICING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

Nutrition Facts : Calories 584 calories, Fat 24g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 238mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE



Toasted Coconut Pound Cake with Mango-Lime Sauce image

We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 1/3 cups sweetened shredded coconut
1 mango, chopped
2 tablespoons lime juice
1 teaspoon sugar
Pinch of salt
Lime zest and additional diced mango, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

COCONUT-LAYERED POUND CAKE



Coconut-Layered Pound Cake image

If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! -Linda L. Nichols, Steubenville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (7 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 loaf (16 ounces) frozen pound cake, thawed
1 cup chocolate fudge frosting

Steps:

  • Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 715 calories, Fat 35g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 426mg sodium, Carbohydrate 93g carbohydrate (72g sugars, Fiber 3g fiber), Protein 10g protein.

LEMON COCONUT POUND CAKE (VEGAN)



Lemon Coconut Pound Cake (Vegan) image

This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h35m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 325'F.
  • Oil and flour a 9 x 5 inch loaf pan.
  • Take a cup of the silken tofu and blend it until smooth.
  • In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
  • In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
  • Pour the batter into your prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes until a skewer comes out clean in the center.
  • Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
  • Bon Appetit!

COCONUT AND PASSION FRUIT POUND CAKE



Coconut and Passion Fruit Pound Cake image

This one is for my mom. It's a simple pound cake inspired by the flavors of her tropical home. True pound cake relies on the lift that comes from creaming the butter and sugar perfectly. This recipe includes a little bit of insurance in the form of baking powder. It's a great beginner cake. Easy to make yet special. In most recipes, I call for unsweetened shredded coconut, but this loaf is an exception. The sugar and moisture that comes from classic sweetened shredded coconut is important for the soft texture of this cake.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h20m

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/4 cups sweetened flaked coconut
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/4 cup passion fruit pulp and seeds (from 4 to 5 fruit)
1 cup granulated sugar
1/4 cup melted virgin coconut oil
3 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
  • Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
  • Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
  • With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
  • Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
  • Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

CREAM CHEESE-COCONUT-PECAN POUND CAKE



CREAM CHEESE-COCONUT-PECAN POUND CAKE image

Number Of Ingredients 13

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)

Steps:

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008

ORANGE COCONUT POUND CAKE



Orange Coconut Pound Cake image

Make and share this Orange Coconut Pound Cake recipe from Food.com.

Provided by Iron Bloomers

Categories     Dessert

Time 1h35m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup margarine
1/2 cup butter flavor shortening
3 cups sugar
6 eggs
1 teaspoon almond extract
1 orange, zest of, grated
1 tablespoon orange juice
3 cups flour
1 cup milk
1 cup flaked coconut

Steps:

  • Grease and flour 10-inch tube pan.
  • Preheat oven 350°.
  • Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
  • Beat in eggs 1 at a time, beating well after each one.
  • Add extract, zest and juice; combine well.
  • Alternately add flour and milk, beating well after each addition.
  • Add coconut and beat 1 minute.
  • Pour into prepared pan; bake 1 hour and 15 minutes till test done.
  • Cool 15 minutes remove to wire rack to cool completely.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS



Individual Blueberry Coconut Pound Cake Muffins image

These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.

Provided by cookiedog

Categories     Quick Breads

Time 40m

Yield 7 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sweetened flaked coconut, plus
3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Steps:

  • Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
  • Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
  • Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
  • Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3

COCONUT-LAYERED POUND CAKE



Coconut-Layered Pound Cake image

According to the recipe, this will taste like an Almond Joy candy bar. Sounds lovely to me (and it's quick and easy!!). Published in the June 2009 issue of TOH's Simple and Delicious. I think I would try using a fresh pound cake from the bakery...we will see how it comes out. Hope it is as deelish as it looks! They list this as $1.46 per serving!

Provided by Mommy Diva

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces frozen pound cake
14 ounces sweetened condensed milk
2 2/3 cups flaked coconut
1/2 cup almonds, chopped and toasted
1 cup chocolate fudge frosting (I like Duncan Hines Dark Chocolate Fudge Frosting)

Steps:

  • Cut cake horizontally into 4 layers.
  • In a small bowl, combine the milk, coconut and almonds.
  • Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
  • Repeat layers so that the top ends frosted. Enjoy!

COCONUT POUND CAKE



Coconut Pound Cake image

This recipe is moist and tasty. Treat yourself to a slice soon! Take bite of this cake and you will be in heaven . This recipe was contributed by: Daphne Oz of the Chew TV show.

Provided by Pat Duran

Categories     Cakes

Time 1h25m

Number Of Ingredients 16

CAKE:
2 c granulated sugar
3 c all purpose flour
1/2 tsp salt
1 c flaked coconut (unsweetened)
4 large eggs
1 c unsalted butter,softened
1/2 tsp baking powder
1 c dairy buttermilk
1 c pecans, in pieces
GLAZE:
1/4 c water
1/2 c granulated sugar
1 Tbsp salted butter
1 tsp vanilla or almond extract
powdered sugar for dusting

Steps:

  • 1. Preheat oven to 350^. Cake: In a large bowl, combine eggs, sugar and butter and beat with electric mixer until light and fluffy, about 3 minutes.
  • 2. Combine flour, baking powder and salt in a separate bowl.
  • 3. Add dry ingredients alternately with buttermilk in three intervals to the batter amd mix gently until just moistened. Stir in coconut and pecans. Pour batter into a 10-inch sprayed bundt pan. Bake 60 minutes or until a knife inserted in the center comes out clean.
  • 4. Glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar and vanilla in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. When cake is done- before removing from pan pour about half of the syrup over cake, invert onto serving plate and pour remaining syrup over top(poke no holes). Let set 10 minutes.Dust with powdered sugar -eat when slightly warm!

Tips:

  • Use fresh, shredded coconut: Fresh coconut adds a more intense coconut flavor to the cake. If using dried coconut, toast it in a pan over medium heat for 5 minutes before using.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Combine the dry ingredients and add them to the wet ingredients gradually, alternating with the milk: This will help to prevent the batter from becoming too thick or lumpy.
  • Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This coconut pound cake is a delicious and easy-to-make treat that is perfect for any occasion. The light and fluffy texture of the cake pairs perfectly with the rich and creamy coconut frosting. With its tropical flavors and moist texture, this cake is sure to be a hit with everyone who tries it.

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