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This coconut pound cake is soft and perfectly moist with a tender, velvety crumb. It’s packed with real coconut flavor in every bite and topped with a coconut crunch glaze that takes it completely over the top!
Seriously, this is one of my favorite pound cakes of all time. I wouldn’t call myself a coconut lover, but this homemade coconut pound cake completely changed that.
The cake is buttery and loaded with shredded coconut and literally melts in your mouth. But the real kicker here?? That coconut crunch glaze that adds the perfect crunch, bringing texture and flavor to every single bite.
It’s truly irresistibly delicious (and that’s an understatement!) – the perfect pound cake for any occasion.
Coconut Pound Cake: Why You Need To Make This Recipe
In my kitchen, pound cake is all about balance. You want richness without heaviness, and flavor in every single bite without it feeling overwhelming. This recipe hits that sweet spot perfectly – exactly how pound cake should be.
I tested this coconut pound cake multiple times to get the texture just right! Unlike a lot of coconut pound cakes that turn out heavy or overly dense, this one stays light, moist, and perfectly balanced in flavor. And that coconut crunch glaze? It’s the perfect contrast – creamy, crisp, and packed with texture in every bite.
Oh, and for more coconut desserts, make my coconut cake with cream cheese frosting or coconut loaf cake for a smaller crowd.
Table of contents
Ingredient Highlights
(full list of ingredients can be found in the recipe card)
- Coconut Emulsion – this ingredient is KEY. Emulsions are water based as opposed to alcohol based (like extracts) and provide stronger flavor without that weird chemical aftertaste that extracts tend to have. You can use coconut extract but coconut emulsion is by far superior. I recommended that everyone try lemon emulsion in my lemon layer cake and everyone who’s purchased it LOVES it. Trust me on this coconut version!
- Sweetened Shredded Coconut is for a pop of texture and just the right amount of coconut flavor. I prefer sweetened shredded coconut but if you prefer a less sweet option, unsweetened is excellent too!
- Cake flour gives this pound cake that soft, velvety crumb. Because it has a lower protein content than all-purpose flour, it creates less gluten, meaning a more tender, bakery-style texture instead of something dense or heavy.
- Salted Butter is always my personal preference as that tiny pinch of salt enhances the flavor of any pound cake – especially flavors like butter pecan pound cake and lemon pound cake! You can however use unsalted butter if that’s your thing!
- Almonds are used in the crunch topping – it’s what gives the crunch… well.. the crunch. It doesn’t make the cake taste like almonds, just adds texture!
- Unsweetened Canned Coconut Milk is going to bring you that classic coconut flavor but also brings lots of moisture. Using canned coconut milk instead of regular whole milk gives it that rich coconut flavor without making the cake heavy. Make sure to use the canned coconut milk, the coconut milk from the carton is not the same.
How To Make Coconut Pound Cake
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Step 1: Combine dry ingredients in a large bowl – cake flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside. In the bowl of a stand mixer, mix together butter, sugar, and oil until light and fluffy, then eggs, egg yolk, coconut emulsion, and vanilla extract. .
Step 2: Mix in dry ingredients and canned coconut milk, alternating the two, and mix until smooth.
Step 3: Pour the cake batter into a 10 or 12-cup bundt pan and bake for 1 hour and 20 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Let it cool in the pan then turn over onto a wire rack to cool completely.
Step 4: Make the crunchy coconut glaze – chop almonds and mix together cream cheese, butter, and canned coconut milk until smooth. Fold in almonds and coconut shreds and pour on top of the cooled cake.
Expert Baking Tips
- Make sure that all of your ingredients are at room temperature! Pull them out of the refrigerator about an hour or two (depending on the temperature of your house) before baking for best results.
- Weigh your ingredients with a kitchen scale for best results! This will completely revamp your baking game if you don’t already measure your ingredients this way. It ensures that you are adding the correct amount of ingredients as measuring cups are not as accurate.
- Prep your bundt pan REALLY well. This cake is rich and tender, so it can stick easily. Grease every corner and dust with flour (or use baking spray with flour) to make sure it releases cleanly.
- Add the glaze AFTER the cake is completely cool. If the cake is even slightly warm, the glaze will melt right off instead of setting into that creamy, crunchy topping.
Recipe FAQs
No, this is one of those non-negotiables. Carton coconut milk is much thinner and won’t give you the same rich flavor or moisture. Stick with canned coconut milk for the best results.
Yes! This cake actually tastes even better the next day as the flavors settle. Just store it tightly wrapped at room temperature and add the glaze before serving for the best texture.
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temperature before serving so the texture stays soft and buttery.
Yes! The cake won’t be textured but it’ll still be soft and moist!
More Delicious Pound Cake Recipes
Desserts
Cream Cheese Pound Cake
Desserts
Almond Pound Cake
Desserts
Pineapple Pound Cake
Desserts
7Up Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Coconut Pound Cake
Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 2 3/4 cups (344 g) Cake Flour
- 1 tsp Baking Powder
- 1/8 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup (227 g) Salted Butter, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 2 1/4 cups (450 g) Sugar
- 4 large (200 g) Eggs
- 1 (18 g) Egg Yolk
- 1 tbsp (15 g) Coconut Emulsion
- 1 1/2 tsp Vanilla Extract
- 1 1/4 cups (300 g) Canned Coconut Milk, (room temperature)
- 1 cup (85 g) Sweetened Shredded Coconut
Coconut Crunch Glaze
- 8 oz (225 g) Cream Cheese, (room temperature)
- 1/2 cups (113 g) Salted Butter, (room temperature)
- 3 cup (375 g) Powdered Sugar
- 3-4 tbsp (60 g) Canned Coconut Milk
- 1/2 cup Almonds, (chopped)
- 1/2 cup Sweetened Shredded Coconut
Instructions
- Preheat the oven to 325 degrees F. Grease a bundt pan with butter and coat with flour (or use nonstick baking spray).
- Open the canned coconut milk, then use a fork or small whisk to stir it until the thick cream and liquid are fully combined and smooth. Measure out 1 1/4 cups of the coconut milk and pour into a small bowl and add in coconut emulsion and vanilla extract. Save the remaining milk for the glaze. Set aside. 1 1/4 cups Canned Coconut Milk 1 tbsp Coconut Emulsion 1 1/2 tsp Vanilla Extract
- In a large bowl, whisk together cake flour, baking powder, nutmeg, and kosher salt. Set aside. 2 3/4 cups Cake Flour 1 tsp Baking Powder 1/8 tsp Nutmeg 1/2 tsp Kosher Salt
- Add room temperature salted butter, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 5-6 minutes, until light and fluffy, scraping down the sides of the bowl with a rubber spatula half way through. 1 cup Salted Butter 2 tbsp Vegetable Oil 2 1/4 cups Sugar
- Reduce mixer speed to low and begin adding eggs and egg yolk, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl as needed, ensuring the batter is smooth. 4 large Eggs 1 Egg Yolk
- Add half of the dry ingredients and mix until just combined, about 15 seconds. Then pour in the coconut milk mixture and mix until combined, about 10-15 seconds. Then add the remaining dry ingredients and mix until smooth, about another 10-20 seconds. Scrape the bottom and sides of the bowl one last time, then remove the bowl from the stand mixer and add the shredded coconut and fold into the batter. 1 cup Sweetened Shredded Coconut
- Pour the cake batter into the prepared pan and bake for 1 hour and 20-25 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- Once the cake is cooled, make the coconut crunch glaze. Add room temperature cream cheese to a bowl and use a hand mixer to mix together until smooth, about 30 seconds. Then add the room temperature butter and continue to mix for about 1 minute. Add powdered sugar and 3 tbsp of the remaining canned coconut milk. If you want a looser texture, add the additional tbsp. Once combined, add chopped almonds and coconut shreds. 8 oz Cream Cheese 1/2 cups Salted Butter 3 cup Powdered Sugar 3-4 tbsp Canned Coconut Milk 1/2 cup Almonds 1/2 cup Sweetened Shredded Coconut
- Add half of the glaze on top of the cake. Let it set for about 5 minutes, then add the remainder of the glaze. Top with more coconut shreds for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve done it again. Your cake recipes are phenomenal and this one was absolutely perfect! I bought the coconut emulsion from amazon and it came just in time for my Easter brunch. The cake was so flavorful and moist, we all loved the crunch topping. Absolutely divine!